BANH CUON | VIETNAMESE ROLLED CAKES WITH SAVORY FILLING

pork

🥗Healthier: tofu

💰Cheaper: ground chicken

Tofu offers a plant-based option, while ground chicken is often less expensive.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is leaner, and canned tuna is budget-friendly.

rice flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber, while all-purpose is often more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos is a cost-effective alternative.

Mix rice flour and tapioca starch with room temperature water and boiling hot water until well combined.

Let the batter set for 30 minutes.

After 30 minutes, mix in salt and vegetable oil to finish the batter preparation.

Prepare toppings: chop cilantro, Thai basil, and cucumber; fry shallots in oil until crispy and golden; blanch bean sprouts in boiling water for a few seconds and set aside.

Rehydrate dried wood ear mushrooms in hot water for about 15 minutes, then squeeze out excess liquid and chop into smaller pieces.

In a pan over medium-high heat, heat shallot oil (or vegetable oil) and fry garlic until slightly golden.

Add ground beef to the pan and cook until almost done, then add the rehydrated wood ear mushrooms.

Season the filling with oyster sauce, fish sauce, granulated chicken flavor soup base, sugar, and black pepper, then mix well.

Add chopped shallots and scallions to the filling, and cook until the shallots are done. Allow the filling to cool down.

Prepare a workstation with the filling, rolling surface, vegetable oil, hot pan, and batter.

Heat the pan thoroughly over medium heat and oil it well.

Use 1/8 cup of batter for a thin wrapper (or 1/4 cup for a thicker one), stir the batter before scooping.

Pour the batter into the hot pan, cover, and let it steam for 45 seconds to 1 minute.

Transfer the wrapper to the oiled rolling surface, flatten it if needed, and let it sit for about one minute to set.

Apply meat filling to the wrapper and gently roll it up. Use oiled gloves to make rolling easier.

Repeat the process: clean the pan, oil it, pour in batter, and steam another wrapper while rolling the previous one.

If wrappers are not transferring flat, use an oiled rubber dough scraper or spatula to adjust them.

There may be mess-ups, which can be set aside and still taste delicious.

Serve Bánh Cuốn topped with crispy fried shallots, shreds of cucumber, Vietnamese ham, bean sprouts, herbs, and drizzle with sweet fish sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens