How to make Bánh Cuốn (The best Vietnamese Breakfast!)

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative for vegetarians.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can substitute for fish sauce in flavor, while salt is a basic seasoning.

Hydrate dried woody mushrooms in hot water for around 10 minutes.

Bruise and finely slice one lemongrass.

Crush and finely chop four garlic cloves.

Finely chop three shallots.

Drain and finely chop the hydrated woody mushrooms.

Heat a wok or pan on high heat and add a generous amount of cooking oil.

Add 500 grams of pork mince and fry until cooked and caramelized.

Add 2 teaspoons of white sugar to the pork.

Add the chopped vegetables and mushrooms, stir-frying until fragrant.

Season the filling with 1 tablespoon of oyster sauce, 2-3 tablespoons of fish sauce, chopped spring onions, and black pepper.

Mix in the seasoning and remove the filling from heat, placing it in a bowl to cool completely.

In a large mixing bowl, add 150 grams of rice flour, 120 grams of tapioca starch, 1 teaspoon of salt, 1 liter of warm water, and 1 tablespoon of cooking oil.

Whisk the batter until smooth, cover with cling film, and let it rest at room temperature for 1 hour.

Prepare the nut jam by mixing 50 grams of white sugar with 100 ml of boiling water until dissolved.

Add 60 ml of fish sauce, 2-3 minced garlic cloves, 2-3 finely sliced bird's eye chilies, and juice of 2 limes to the sugar mixture, adjusting seasoning as needed.

To make spring onion oil, heat 100 ml of neutral cooking oil in a saucepan, add 5 grams of minced ginger, and fry until fragrant.

Add sliced green onions to the oil, turn off the heat, and let it sit for 1-2 minutes before seasoning with salt.

Slice half a cucumber into matchsticks, julienne spring onions, pick mint, chop coriander stalks and leaves, and slice a lime into wedges.

After resting, whisk the batter again to combine.

Oil a worktop or chopping board to prevent sticking.

Heat a pan on medium heat and lightly grease it with oil.

Add three-quarters of a ladle of batter to the pan, swirl to coat the bottom, and cover with a lid to steam for around 60 seconds.

Check if the batter has set, then remove from heat and transfer to the greased chopping board.

Place 1-2 tablespoons of filling in the center of the wrapper, fold the sides, and roll tightly like a cigar.

Repeat the cooking and rolling process for each bánh cuốn.

Serve the bánh cuốn with nut jam on the side, adding herbs, spring onion oil, chopped coriander, mint leaves, and fried shallots.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens