Bánh Cuốn 越南腸粉

Bánh Cuốn is a traditional Vietnamese dish consisting of delicate, steamed rice flour sheets filled with seasoned ground pork and wood ear mushrooms. It's typically served with Vietnamese ham (chả lụa), fresh herbs, bean sprouts, fried shallots, and a sweet and savory dipping fish sauce (Nước Chấm).

Nutrition (per serving)

Ingredients

• 160g Rice flour
• 30g Tapioca starch
• 690ml Water (600ml for batter, 90ml for sauce)
• 1/2 tsp Salt
• 4 tbsp Vegetable oil (1 tbsp for batter, 1 tbsp for filling, 2 tbsp for greasing)
• 200g Ground pork
• 10g Dried wood ear mushrooms
• 2 Shallots, finely minced
• 5 tbsp Fish sauce (1 tbsp for filling, 4 tbsp for sauce)
• 1/2 tsp Black pepper
• 3 tbsp Sugar
• 2 tbsp Lime juice
• 2 cloves Garlic, minced
• 1 Bird's eye chili, sliced (optional)
• 1/4 cup Fried shallots, for garnish
• 1/4 cup Fresh mint, for garnish
• 1/4 cup Fresh cilantro, for garnish
• 1 cup Bean sprouts, for garnish
• 1/2 Cucumber, sliced, for garnish
• 200g Vietnamese pork sausage (Chả lụa), sliced

Steps

1. Prepare Dried Wood Ear Mushrooms: Soak wood ear mushrooms in warm water for 15-20 minutes until soft. Drain, then finely chop.
2. Prepare Bánh Cuốn Batter: In a large bowl, whisk together rice flour, tapioca starch, salt, 1 tbsp vegetable oil, and 600ml water. Let the batter rest for 30 minutes to 1 hour.
3. Prepare Filling: Heat 1 tbsp vegetable oil in a pan over medium heat. Sauté minced shallots until fragrant. Add ground pork and cook until browned, breaking it up. Add chopped wood ear mushrooms, 1 tbsp fish sauce, and black pepper. Cook until mushrooms are tender and liquid evaporates. Set aside.
4. Prepare Dipping Sauce (Nuoc Cham): In a small bowl, combine 90ml water, sugar, 4 tbsp fish sauce, and lime juice. Stir until sugar dissolves. Add minced garlic and sliced bird's eye chili (if using).
5. Set Up Steaming: Fill a large pot or wok with water, place a steaming rack or a specialized Bánh Cuốn steamer ring. Bring water to a boil. Lightly oil a flat steaming plate or the Bánh Cuốn cloth cover with vegetable oil.
6. Cook Bánh Cuốn Sheets: Ladle a thin layer of batter onto the oiled steaming surface. Cover and steam for 30-60 seconds until the batter is translucent and cooked. Carefully remove the cooked sheet onto a clean, lightly oiled surface.
7. Fill and Roll: Place a spoonful of the prepared filling (from Step 3) near one edge of the cooked sheet. Gently roll up the sheet. Repeat with the remaining batter and filling, re-oiling the steaming surface and lifting tool as needed.
8. Prepare Garnishes: Slice cucumber and Vietnamese pork sausage. Arrange bean sprouts, fresh mint, and fresh cilantro.
9. Serve: Arrange Bánh Cuốn on a platter with sliced Vietnamese pork sausage, cucumber, bean sprouts, fresh mint, and fresh cilantro. Sprinkle with fried shallots. Serve immediately with Nuoc Cham dipping sauce.

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