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Bánh Cuốn (Vietnamese Steamed Rice Rolls)
50 minServes 4Nutri-Score C€€
C
50 min
50 minBánh Cuốn (Vietnamese Steamed Rice Rolls)
what you need
Ingredients
bánh cuốn mix (1 bag)Pantry400 g
water (as per package instructions)Other700 ml
ground porkMeat450 g
wood ear mushrooms (minced)Produce70 g
garlic (minced)Produce3 pieces- green onion (chopped)Produce2 pieces
saltSpices5 g
black pepper (ground)Spices1 g- fish saucePantry30 ml
- fried shallots (for topping)Pantry30 g
cucumber (sliced, for serving)Produce1 piece- cilantro (for serving)Produce20 g
- nước chấm (for serving)Pantry80 ml
- vegetable oil (for the pan)Pantry15 ml
per serving
Nutrition
560kcal
- Carbs
- 80 g
- Proteins
- 26 g
- Fat
- 15 g
what you’ll use
Tools
Frying pan
Mixing bowl
Ladle
lid
step by step
Method
- Step 1
Make the batter
- Mix the bánh cuốn mix with the water until smooth and thin, like a crepe batter.
- Let the batter rest if the package suggests it.
- Step 2
Cook the pork filling
- Heat a pan over medium-high heat, add the ground pork and cook until it starts to brown.
- Add the wood ear mushrooms, garlic and green onion and stir-fry.
- Season with salt, pepper and fish sauce, then cook until golden, crumbly and fragrant.
- Set the filling aside.
- Step 3
Steam the rice sheets
- Lightly oil a nonstick pan and ladle in a thin layer of batter, swirling to coat evenly.
- Cover with a lid and steam until the sheet turns from white to translucent.
- Step 4
Fill and roll
- Flip the sheet onto a plate.
- Add a little pork filling to the center and roll gently.
- Step 5
Serve
- Top the rolls with fried shallots, cucumber and cilantro.
- Drizzle with nước chấm and enjoy.