Savory Rolled Cakes (Banh Cuon)

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.

In a large measuring cup, add the rice flour and tapioca starch.

Add room temperature water and boiling water, whisking together for a few minutes.

Let the batter rest for 30 minutes.

Soak the dried wood ear mushrooms in warm water for 10 minutes.

Dice half of a yellow onion.

After the mushrooms are rehydrated, drain and finely chop them.

Season the ground pork with salt and ground black pepper, mixing well.

Heat a wok over medium low heat and add the ground pork and wood ear mushrooms, stirring constantly for 5 to 6 minutes, chopping the pork into smaller pieces.

Add the diced onions and cook for another 2 minutes, then transfer the filling to a clean bowl.

Pour off the liquid from the top of the resting batter into a separate measuring cup and discard it.

Replace the discarded liquid with the same amount of fresh water (1 and 1/2 cups).

Add a little salt and some vegetable oil to the batter, mixing everything together.

Prep the work surface by brushing it with a generous amount of vegetable oil.

Heat an 8-inch skillet over low heat and brush it with oil when hot.

Pour in 1/8 cup of batter and swirl to distribute it evenly, then cover with a lid and cook for 45 seconds to 1 minute.

Flip the skillet over the work surface to let the cake fall out, and let it cool for about a minute.

Repeat the process for the next cake, lightly oiling the skillet and pouring in the batter.

Add a heaping spoonful of filling on top of the cooled cake, fold over each side, and roll it downwards.

Continue making cakes until all batter and filling are used, filling and rolling while cooking.

Dunk the bean sprouts in boiling water for 1 minute, then drain well.

Cut the cucumber into thin slices and then into strips.

Wash and pluck the fresh herbs, then give them a rough chop.

Cut the steamed pork roll into slices and then into smaller sections.

Assemble the dish by adding bean sprouts, sliced cucumbers, fresh herbs, sliced steamed pork roll, and fried onions.

Serve with a generous side of fish sauce dipping sauce.

Ensure the work surface has a generous amount of oil and re-oil the skillet after making three to four cakes.

Stir the batter a few times before making each cake to remove any settling.

Adjust the heat to the right setting, noting that the first couple of cakes may not be the most successful.

Ensure the skillet is clean; wipe with a paper towel if it gets crusty.

If the cake doesn't come out perfectly smooth, use a thin spatula to lift and flatten it.

Don't worry if the cakes aren't perfectly rolled; they will still be delicious.

For cakes that don't come out right, roll them up using a spatula and set aside, cutting them into smaller sections to serve with toppings and remaining filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens