Banh Cuon (Vietnamese Steamed Rice Rolls)

Ingredients

• 300 g rice flour
• 3 tbsp cornstarch
• 5 dl water
• 1 tbsp vegetable oil
• 300 g ground pork
• 50 g wood ear mushroom, soaked and minced
• 3 shallot, minced
• 1 tsp black pepper
• 3 tbsp fish sauce
• 2 tbsp white sugar
• 2 tbsp lime juice
• 1 fresh chilli, sliced
• 200 g bean sprouts
• 4 tbsp fried shallots
• 4 tbsp fresh cilantro, chopped

Method

1. 1.

   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.

   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.

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.

   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.

5. 5.

   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.

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