Banh Cuon (Vietnamese Steamed Rice Rolls)

Method

1. 1
   • rice flour300 g
   • cornstarch3 tbsp
   • water5 dl
   • vegetable oil1 tbsp

   Make the rice batter — Whisk the rice flour, cornstarch, water, and 1 teaspoon of the vegetable oil into a thin, smooth batter. Let it rest for 20 minutes.

2. 2
   • vegetable oil1 tbsp
   • ground pork300 g
   • wood ear mushroom50 g
   • shallot3
   • black pepper1 tsp
   • fish sauce3 tbsp

   Cook the pork filling — Heat the remaining oil in a pan and cook the ground pork, wood ear mushroom, half the shallot, and black pepper over medium heat for 8 minutes, breaking up the meat, until cooked through. Season with 1 tablespoon of the fish sauce.

   ⏱8 min
3. 3

   Cook a thin rice sheet — Whisk the batter again, then ladle a thin layer into a lightly oiled non-stick pan over medium heat, swirling to coat the base like a crepe.

4. 4
   • rice flour300 g
   • ground pork300 g

   Fill and roll the rolls — Cover and steam-fry for about 90 seconds until the rice sheet turns translucent, then spoon a line of the pork filling along one edge and roll it up gently. Repeat with the remaining batter and filling.

   ⏱2 min
5. 5
   • water5 dl
   • fish sauce3 tbsp
   • white sugar2 tbsp
   • lime juice2 tbsp
   • fresh chilli1

   Make the dipping sauce — Whisk the remaining fish sauce with the sugar, lime juice, chilli, and a splash of water to make the dipping sauce.

6. 6
   • fish sauce3 tbsp
   • bean sprouts200 g
   • fried shallots4 tbsp
   • fresh cilantro4 tbsp

   Serve the rice rolls — Serve the rolls topped with fried shallots and cilantro, with bean sprouts alongside and the dipping sauce for drizzling.