Bánh cuốn/Banh cuon (Vietnamese Steamed Rice Rolls)

Bánh cuốn is a Vietnamese specialty made with a very thin, steamed, loosely rolled, rice flour crêpe.

Ingredients

• ½ cup of rice flour
• ½ cup of cornstarch
• ¼ cup of tapioca starch
• 3 cups of water
• ½ teaspoon of salt
• 2 tbsp. of cooking oil (plus 2 more teaspoons for brushing)
• 2 jelly ears/tree ear mushrooms
• ¾ pound of ground pork
• 1 tbsp. of fish sauce
• 1 small or medium onion, finely chopped
• 1 large cucumber, peeled and thinly sliced
• ½ cup of fried shallots
• ½ cup of bean sprouts
• Black pepper, ground
• Chả lụa/cha lua (Vietnamese ham)
• Dipping fish sauce.

Directions:

In a large bowl, whisk rice flour with cornstarch and tapioca starch. Add salt and whisk in water and 2 teaspoons of oil until blended.

In a small bowl, pour warm water over the jelly ears and leave it for 5 minutes to soften. Drain and chop the mushrooms.

In a small frying pan, heat 2 tbsp. of oil. Add ground pork and onion, and cook over medium heat while breaking up the meat with a spatula, for about 4-5 minutes. Add and stir chopped mushrooms seasoning with fish sauce, salt and pepper.

Heat up a medium (or large) non-stick pan over medium heat and brush a light oil layer. When the oil is hot, whisk the rice flour mixture well and pour 2 tbsp. of the mixture into the pan, then quickly tilt and swirl the pan around to evenly coat the pan. Cover for about 30 seconds and the crepe should be almost transparent. Invert the pan to a large aluminum tray that has been brushed with oil.

Add about 2 tbsp. of mushroom and pork mixture into the center of the crepe. Then fold over the sides and place in a medium or large dish. Repeat again and again until either the rice flour mixture or the mushroom mixture is finished.

Garnish with cha lua, bean sprouts and shallots. Serve with dipping fish sauce.

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