Vietnamese Rice Rolls (Banh Cuon)
Soft and moist Vietnamese rice rolls, served with delicious homemade fish sauce, that can be your one of a kind breakfast or even dinner.
Servings: 4 people
Equipment
- 9" non stick pan OR
- Asian style steamer for Banh Cuon
- Cutting board
- Heavy duty foil
Ingredients
For Batter:
- 8 oz rice flour
- 1 oz tapioca flour
- 2 oz corn starch
- 32 oz water
- 1 tsp salt
- 1 tbsp oil
For Stuffing:
- 13 oz ground pork
- 5 oz good ear fungus minced
- 1 oz shallot minced
- 2 tbsp salt
- ½ tsp ground black pepper
- ½ tsp sesame oil
On the side:
- chili garlic fish sauce dipping sauce see note above
- mixed herb shiso leaves, mint, beansprout
- Vietnamese ham cha lua
- fried shallot as needed
Instructions
For Batter:
- Ina large mixing bowl, put all ingredients for batter (except oil) together and mix well. Let the batter rest in chilling environment at least 4 hours. Add oil right before cooking process.
For Stuffing:
- In a medium mixing bowl, mix all ingredients and let themmarinade for 30 minutes. Before steaming rice batter, in a small saute pan, add1 tbsp of vegetable oil and saute ground pork mixture until well cooked.
Steaming and rolling process:
- Cover your cutting board with heavy duty foil to make anon-stick surface for rolling process. Coat it with 1 thin layer of vegetable oil. (You can pour oil in a small bowl, use a tongs and folded paper towel to spread oil evenly on rolling surface as well as the pan).
- Heat a thin bottom non-stick pan on medium high heat. Coat it with a layer of oil. Pour about 2 oz of batter into a pan,cover with lid. Let it cook for 30 - 45 seconds. Upside down the whole pan on rolling surface, a well-cooked batter will fall out easily.
- Spoon about 2 tbsp of ground pork mixture, and carefully roll the steamed rice paper.Keep doing the process until you're done.
- Top rice rolls with fried shallot. Serve with assorted herbs, Vietnamese ham and chili garlic fish sauce on the side