Bánh Cuốn with Herbs and Fried Shallots
60 minintermediate
Bánh cuốn is a northern Vietnamese specialty shaped by delicate technique. Thin steamed rice sheets wrap a savory filling, while fried shallots, herbs, and nước chấm bring crunch, freshness, and gentle acidity to every bite.
”Make batter: whisk rice flour, tapioca starch, salt and 900 ml water until smooth and rest 30 minutes.
Soak mushrooms: rehydrate wood ear mushrooms in hot water 15 minutes, chop; finely slice 3 shallots.
Cook filling: sauté 1 tbsp oil, add ground pork, chopped mushrooms and half the sliced shallots, season with 1 tbsp fish sauce and 1 tsp sugar; cook until dry.
Steam sheets: heat a large flat pan or crepe pan over a steamer, oil lightly, pour a thin ladle of batter, cover and steam 45–60 seconds until translucent; lift onto plate.
Assemble: place filling on each sheet, roll tightly; top with fried shallots and pork floss and optionally a fried egg on some rolls.
Make nước chấm: mix 3 tbsp fish sauce, 120 ml water, 1 tbsp lime (or vinegar), 2 tsp sugar and sliced chili to taste.
Serve: arrange rolls with herbs, sliced sausage and dipping sauce.
Some links may support the author.
