BreakfastBrunchLunch

Banh Cuon

Name: Banh Cuon
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 1 cup rice flour; 0.5 cup tapioca starch; 3 cup water lukewarm; 0.5 tsp salt; 2 tbsp cooking oil; 250 g ground pork; 5 g dried wood ear mushroom; 100 g shallot finely chopped; 1 tbsp fish sauce; 0.5 tsp ground black pepper; 1 tbsp cooking oil; 3 tbsp fish sauce; 6 tbsp water; 3 tbsp granulated sugar; 2 tbsp lime juice freshly squeezed; 2 clove garlic finely minced; 1 pcs bird's eye chili thinly sliced (optional); 0.25 cup fried shallot; 0.5 cup fresh mint leaves picked; 0.5 cup fresh cilantro leaves picked; 1 cup bean sprout rinsed (optional); 100 g vietnamese pork sausage sliced (optional)

Delicate steamed rice noodle sheets are filled with a savory mixture of ground pork and wood ear mushrooms. Served warm with fresh herbs and fried shallots, this dish is completed with a classic Vietnamese sweet and tangy dipping sauce.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 4
Difficulty: Hard
Per serving: 607 kcal

Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Batter

1 cuprice flour
0.5 cuptapioca starch
3 cupwater, lukewarm
0.5 tspsalt
2 tbspcooking oil

Filling

250 gground pork
5 gdried wood ear mushroom
100 gshallot, finely chopped
1 tbspfish sauce
0.5 tspground black pepper
1 tbspcooking oil

Dipping Sauce

3 tbspfish sauce
6 tbspwater
3 tbspgranulated sugar
2 tbsplime juice, freshly squeezed
2 clovegarlic, finely minced
1 pcsbird's eye chili, thinly sliced(optional)

Garnish

0.25 cupfried shallot
0.5 cupfresh mint, leaves picked
0.5 cupfresh cilantro, leaves picked
1 cupbean sprout, rinsed(optional)
100 gvietnamese pork sausage, sliced(optional)

Equipment

non-stick skillet with lid · large skillet or wok · pastry brush · ladle · large bowl · spatula · whisk · cutting board · knife · small bowl

The method

Step by step

1
In a large bowl, whisk together the rice flour, tapioca starch, and salt. Gradually pour in the lukewarm water while whisking to prevent lumps, then stir in the cooking oil. Let the batter rest for at least 30 minutes.
About 5 min
Cook’s note: Resting the batter is crucial for a smooth, pliable texture in the final crepes.
2
While the batter rests, place the dried wood ear mushrooms in a small bowl and cover with hot water. Let them soak for 15-20 minutes until fully rehydrated.
About 20 min
3
Prepare the dipping sauce by combining fish sauce, water, granulated sugar, and lime juice in a small bowl. Stir until the sugar is completely dissolved, then mix in the minced garlic and optional chili.
About 5 min
Cook’s note: For a gluten-free dish, ensure you are using a certified gluten-free brand of fish sauce.
4
Drain the soaked mushrooms, trim off any hard stems, and finely chop them.
About 5 min
5
Heat cooking oil in a large skillet or wok over medium-high heat. Add the chopped shallots and sauté for 1-2 minutes until fragrant.
About 3 min
6
Add the ground pork to the skillet, breaking it up with a spoon. Cook until it is no longer pink.
About 5 min
7
Stir in the chopped mushrooms, fish sauce, and ground black pepper. Cook for another 2 minutes, then remove from heat and set the filling aside.
About 3 min
8
Prepare your steaming station. Have a large, lightly oiled plate ready for rolling. Give the rested batter a good stir.
About 2 min
9
Heat a 25-28cm non-stick skillet with a lid over medium heat. Brush a very thin layer of oil onto the pan. Pour a ladle of batter into the center and quickly swirl to create a thin, even crepe. Cover and steam for 60-90 seconds, until the crepe is translucent and cooked through.
About 2 min
Cook’s note: Finding the right heat is key; if it's too high the crepe will get crispy, too low and it will be gummy.
10
Carefully slide or flip the cooked crepe onto your oiled plate. Place a spoonful of the pork filling along one edge and gently roll it up into a cylinder. Place the finished roll on a serving platter.
About 2 min
Cook’s note: The crepes are very delicate, so work gently to avoid tearing.
11
Repeat the process of oiling the pan, steaming, filling, and rolling until all the batter is used.
About 18 min
12
Top the platter of Banh Cuon with a generous amount of fried shallots. Serve immediately with the dipping sauce, fresh herbs, bean sprouts, and sliced Vietnamese pork sausage on the side.
About 2 min

Per serving

Nutrition

17%Score

Calories: 606.9kcal
Protein: 18.8g
Carbs: 63.3g
Fat: 31.3g
Fibre: 2.5g
Sugar: 15.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store rolls, sauce, and fresh garnishes separately in airtight containers in the refrigerator.

Reheating

To reheat, microwave the rolls covered with a damp paper towel in 30-second intervals until soft and warm.