Banh Cuon
Ultra-thin steamed rice batter sheets filled with pork and wood ear mushroom — silky and wet, a completely different texture from the dry, chewy rice paper often substituted for convenience.
Meat
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups rice flour
- 1/4 cup tapioca starch
- 3 cups water
- Salt, to taste
- 1/2 lb ground pork
- 1/4 cup wood ear mushroom, soaked and minced
- 1 shallot, minced
- 1 tbsp fish sauce
- Fried shallots, bean sprouts, and herbs, to serve
- Nuoc cham, to serve
Steps
- Whisk the rice flour, tapioca starch, water, and salt into a thin, smooth batter.
- Saute the ground pork, wood ear mushroom, and shallot with the fish sauce until cooked through.
- Stretch a piece of cloth tightly over a pot of simmering water. Ladle a thin layer of batter onto the cloth and cover for 30-60 seconds, until it turns translucent and set.
- Lift the thin sheet off with a bamboo stick, place a spoonful of the pork filling along one edge, and roll up gently.
- Repeat with the remaining batter and filling.
- Serve topped with fried shallots and herbs, with nuoc cham for dipping.