Vietnamese Steamed Rice Rolls
Bánh cuốn is a delicate Vietnamese dish featuring soft, thin rice rolls filled with a savory mixture of ground pork and mushrooms. These flavorful rolls are light yet satisfying, making them a favorite for many. While preparing bánh cuốn from scratch requires some practice, the process is rewarding, resulting in a dish that is simple yet packed with delicious flavors.
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Ingredients
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For the Batter:
For the Filling:
For the Garnish:
For the Dipping Sauce (Nước chấm):
Instructions
Prepare the Batter:
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In a large mixing bowl, combine the rice flour, tapioca starch, water, salt, and vegetable oil. Whisk until the mixture is smooth and free of lumps. Let the batter rest for 30 minutes.
Prepare the Filling:
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Heat the vegetable oil in a skillet over medium heat. Add the chopped onions and garlic, sautéing until fragrant.
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Add the ground pork to the skillet and cook until browned. Stir in the chopped mushrooms, fish sauce, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and cooked through. Set aside.
Cook the Rice Rolls:
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Lightly oil a non-stick skillet and heat it over medium-low heat. Stir the batter before using, as the rice flour may settle at the bottom.
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Pour a thin layer of the batter into the skillet, tilting the pan to spread it evenly. Cover with a lid and cook for 1-2 minutes until the batter is set and translucent.
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Carefully remove the rice sheet from the skillet using a spatula and place it on a clean, flat surface.
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Add a spoonful of the pork filling near the edge of the sheet closest to you, then roll the sheet tightly into a log shape.
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Fold the sides inward over the filling as you roll to secure it. Repeat the process with the remaining batter and filling until all rolls are assembled.
Serve:
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Arrange the rolls on a serving plate. Garnish with fried shallots, fresh herbs, and cucumber slices. Serve with the dipping sauce on the side.
Dipping Sauce:
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In a small bowl, combine the fish sauce, water, sugar, lime juice, minced garli
Maricel's Tips
- The key to perfect bánh cuốn is getting the rice sheets thin and even. Don’t be discouraged if the first few sheets aren’t perfect. It takes a bit of practice to get the technique just right.
If you don’t have a non-stick skillet, you can use a large flat-bottomed pan. Just be sure to oil it lightly and wipe it clean between each roll to prevent sticking.
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