Banh Cuon

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Soft and tender Vietnamese rice noodles wrapped around a fragrant, super umami pork and mushroom filling and covered with fish sauce.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Vietnamese

Keyword: ground pork

Servings:

Calories: 377kcal

Ingredients

Batter

3/4 cup rice flour
1 cup tapioca starch
1 2/3 cups water
2 1/2 tsp neutral oil or shallot oil (see post)
1 1/4 cups boiling water
1/2 tsp salt

Filling

1 tsp neutral oil or shallot oil (see post)
1 tbsp shallot finely minced, about 1/2 a small shallot
1/2 lb ground pork
3 tbsp wood ear mushrooms soaked for 15-20 minutes in hot tap water, then drained and chopped
1/2 tbsp oyster sauce
1/2 tsp fish sauce
1/2 tsp sugar
1/4 tsp white pepper

Garnishes

fresh mint
green leaf lettuce shredded
cha lua (Vietnamese ham)
nuoc cham see notes

Instructions

Prepare the batter: in a large bowl, hydrate the starches by whisking together the rice flour and tapioca starch with the room temp water (see ingredients list for amount). Once hydrated, whisk in the neutral oil (or shallot oil if using). Complete the batter by adding the boiling water and salt, mix well and rest for as long as you can, overnight is best.
Prepare the filling: in a frying pan, heat up a bit of oil over medium high heat. Add the shallots and cook, stirring, until soft and translucent, about 1-2 minutes.
Brown the ground pork, breaking into pieces as it cooks. When the pork is cooked, stir in the wood ear mushrooms.
Add the oyster sauce, fish sauce, sugar, and white pepper. Stir and cook for 1-2 minutes, then remove from the heat and let cool.
Prep your station: have a large cutting board for the rolling surface, neutral oil or shallot oil in a cup with a brush, a serving plate to put your finished rolls on, and the prepared filling. Lightly brush a layer of oil onto the cutting board and serving plate.
Make your rolls: Heat up a bit of oil in a non-stick 8 inch frying pan or square tamagoyaki frying pan over medium-low heat. Stir the batter well with your ladle and then pour a thin layer of batter (about 2 tbsp) onto the pan. Cover and cook for 2-4 minutes. When you lift the cover off, the rice paper should be translucent and puffing up from the bottom of the pan.
Finish your rolls: Tip the rice sheet onto the prepared cutting board and spoon in some of the filling. Carefully roll up the rice noodle sheet up and over the filling. Place the completed banh cuon on the prepared serving plate, and lightly brush with oil.
Repeat until all the banh cuon are made. Top the prepared fish sauce and toppings or side as desired.

Notes

You can eat banh cuon both hot and at room temperature. If you want to heat them up, simply steam them for 1-2 minutes until they are heated through.

For nuoc cham, combine 2 crushed/minced cloves of garlic with 2 tbsp sugar, 2 tbsp fresh lime juice, 2 tbsp fish sauce, and 1-2 sliced Thai chilies. Mix well and dilute with 2/3 cups of water, then rest for 2-3 hours in the fridge before enjoying. For more information, see https://iamafoodblog.com/fish-sauce/

Nutrition