Banh Cuon

Name: Banh Cuon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup rice flour; 1/4 cup tapioca starch; 2.5 cups water; 2 tbsp vegetable oil; 1 shallot, minced; 1/2 lb ground pork; 1/4 cup dried wood ear mushrooms, minced; 2 tbsp fish sauce

Delicate steamed rice crepe rolls filled with savory ground pork and earthy wood ear mushrooms. They offer a silky texture and light flavor profile perfect for a traditional morning dish.

45 minMediumServes 4280 cal/serving

VietnameseBreakfastStovetopStandardDairy-FreeNut-FreeEgg-FreeShellfish-FreeAlcohol-FreeNightshade-Free

Ingredients

1 cup rice flour
1/4 cup tapioca starch
2.5 cups water
2 tbsp vegetable oil
1 shallot, minced
1/2 lb ground pork
1/4 cup dried wood ear mushrooms, minced
2 tbsp fish sauce

Instructions

1

Whisk 1 cup rice flour, 1/4 cup tapioca starch, and 2.5 cups water together in a bowl, then stir in 1 tsp of vegetable oil and rest for 30 minutes.
2

Heat 2 tbsp vegetable oil in a skillet over medium heat, then saute 1 minced shallot until translucent.
3

Add 1/2 lb ground pork and 1/4 cup minced dried wood ear mushrooms, cooking until the pork reaches an internal temperature of 160°F, then stir in 2 tbsp fish sauce.
4

Pour a thin layer of batter into a warm, lightly oiled non-stick pan, cover, and steam for 45 seconds until translucent.
5

Invert the cooked wrapper onto an oiled plate, spoon pork filling along one edge, and roll up tightly.

Questions

How long does Banh Cuon keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Banh Cuon?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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