- 1/2 pound (225g) ground pork
- 1/2 cup wood ear mushrooms, rehydrated and finely chopped
- 1/2 cup shallots, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- Prepare the Rice Batter: In a large mixing bowl, combine the rice flour, tapioca starch, cornstarch, water, and salt. Mix well until the batter is smooth and free of lumps. Let it rest for at least 30 minutes to allow the flours to hydrate.
- Make the Filling: Heat the vegetable oil in a skillet over medium heat. Add the minced garlic and chopped shallots, sautéing until fragrant. Add the ground pork and cook until it is no longer pink. Stir in the finely chopped wood ear mushrooms, fish sauce, sugar, and ground black pepper. Cook for an additional 2-3 minutes, ensuring the mixture is well combined and cooked through. Set aside.
- Prepare the Dipping Sauce: In a small bowl, dissolve the sugar in warm water. Add the fish sauce, lime juice, minced garlic, and sliced chilies. Mix well. Add shredded carrots if desired. Set aside to let the flavors meld.
- Steam the Rice Rolls: Fill a large pot with water and bring it to a boil. Stretch a piece of muslin or a thin cotton cloth tightly over the top of the pot and secure it with a string or an elastic band, creating a flat surface. Lightly brush the cloth with oil to prevent sticking. Pour a thin layer of rice batter onto the cloth and spread it evenly. Cover the pot and steam for about 2 minutes, or until the rice sheet becomes translucent. Using a spatula, carefully remove the rice sheet and place it on a lightly oiled plate.
- Fill and Roll: Place a small amount of the pork and mushroom filling onto one end of the rice sheet. Gently roll the rice sheet to encase the filling, forming a small log. Repeat with the remaining batter and filling.
- Serve: Arrange the steamed rice rolls on a serving platter. Top with fried shallots and fresh herbs. Serve with sliced cucumbers, bean sprouts, and chả lụa on the side. Provide a bowl of the dipping sauce for drizzling over the rolls or for dipping.
Bánh Cuốn, or Vietnamese steamed rice rolls, is a beloved dish that showcases the delicate artistry of Vietnamese cuisine. These thin, delicate rice rolls are filled with savory ground pork and mushrooms, then topped with crispy shallots and fresh herbs. Bánh Cuốn is typically enjoyed as a breakfast or light lunch, offering a delightful combination of textures and flavors. In this blog, we will delve into the ingredients and detailed preparation method for Bánh Cuốn, enabling you to recreate this delicious dish at home.
- Smooth Batter: Ensure the rice batter is well-mixed and free of lumps for smooth, delicate rice sheets.
- Even Steaming: Spread the batter thinly and evenly on the cloth for uniform rice sheets. Adjust the steaming time as needed to achieve the right texture.
- Fresh Ingredients: Use fresh herbs and high-quality fish sauce to enhance the flavor of the dish.
Conclusion
Bánh Cuốn is a delightful and elegant dish that highlights the finesse of Vietnamese cuisine. With its delicate rice rolls, savory filling, and flavorful toppings, Bánh Cuốn offers a wonderful blend of textures and tastes that is both satisfying and refreshing. By following this recipe, you can enjoy an authentic Vietnamese culinary experience in your own kitchen.
Whether you're a fan of Vietnamese food or looking to explore new flavors, making Bánh Cuốn at home is a rewarding and enjoyable culinary adventure. Share this delicious dish with your family and friends, and savor the exquisite taste of Bánh Cuốn. Enjoy cooking and eating this classic Vietnamese steamed rice roll!
Ingredients and Preparation of Bánh Cuốn, Steamed Rice Rolls
Rice Batter:
- 1 cup rice flour
- 2 tablespoons tapioca starch
- 2 tablespoons cornstarch
- 2 1/2 cups water
- 1/4 teaspoon salt
Tips for Perfect Bánh Cuốn
Ingredients for Traditional Bánh Cuốn
Filling:
Instructions:
Toppings and Garnishes:
- Fried shallots
- Fresh herbs (cilantro, mint, Thai basil)
- Sliced cucumbers
- Bean sprouts
- Chả lụa (Vietnamese pork sausage), thinly sliced
Dipping Sauce (Nước Chấm):
- 1/2 cup fish sauce
- 1/4 cup lime juice
- 1/4 cup sugar
- 1 cup warm water
- 1-2 cloves garlic, minced
- 1-2 bird's eye chilies, thinly sliced
- Shredded carrots (optional)