Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup tapioca flour
- 1/2 tsp salt
- 2 cups water
- 1/4 cup vegetable oil
- 1/2 lb ground pork
- 1/2 cup dried wood ear mushrooms, soaked in water and chopped
- 1/2 cup dried mung bean noodles, soaked in water and chopped
- 1/4 cup shallots, minced
- 1/4 cup fish sauce
- 1/4 tsp black pepper
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup fried shallots
Special equipment needed:
- Steamer basket
- Large non-stick pan
Step-by-step instructions:
1. In a large mixing bowl, whisk together rice flour, tapioca flour, salt, and water until smooth. Let the batter rest for 30 minutes.
2. In a large non-stick pan, heat vegetable oil over medium heat. Add ground pork and cook until browned. Add wood ear mushrooms, mung bean noodles, and shallots. Cook until the vegetables are soft.
3. Add fish sauce and black pepper to the pan. Stir well and cook for another 2 minutes. Remove from heat and let cool.
4. Prepare the steamer basket by greasing it with oil. Heat the steamer over high heat.
5. Pour a ladleful of the batter into the steamer basket and swirl it around to make a thin layer. Cover the steamer and cook for 1-2 minutes until the batter is set.
6. Using a spatula, gently remove the rice roll from the steamer and place it on a plate.
7. Spoon a tablespoon of the pork and vegetable filling onto the rice roll. Add scallions, cilantro, and fried shallots on top.
8. Roll the rice roll tightly and place it on a serving dish. Repeat the process until all the batter and filling are used up.
9. Serve the Bánh Cuốn hot with dipping sauce.
- Time:
Preparation time: 45 minutes
- Cooking time: 30 minutes
Temperature:
- Steamer temperature: High heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 40g
- Protein: 15g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or beef.
- Wood ear mushrooms can be substituted with shiitake mushrooms.
- Mung bean noodles can be substituted with vermicelli noodles.
Variations:
- Vegetarian version: Substitute ground pork with tofu or mushrooms.
- Seafood version: Add shrimp or crab meat to the filling.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Use a non-stick pan to prevent the filling from sticking.
- Use a ladle with a spout to pour the batter into the steamer basket.
- Roll the rice rolls tightly to prevent them from falling apart.
Storage instructions:
- Store leftover Bánh Cuốn in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the rice rolls for 5-7 minutes until heated through.
Presentation ideas:
- Arrange the Bánh Cuốn on a platter and garnish with scallions, cilantro, and fried shallots.
Garnishes:
- Scallions, cilantro, and fried shallots.
Pairings:
- Dipping sauce, such as nuoc cham or hoisin sauce.
Suggested side dishes:
- Vietnamese pickles, such as pickled carrots and daikon.
Troubleshooting advice:
- If the rice rolls are too thick, add more water to the batter.
- If the rice rolls are too thin, reduce the amount of water in the batter.
Food safety advice:
- Make sure the filling is cooked through before using it to fill the rice rolls.
- Store leftover Bánh Cuốn in the refrigerator and consume within 3 days.
Food history:
- Bánh Cuốn is a popular Vietnamese dish that originated in the northern region of Vietnam.
Flavor profiles:
- Bánh Cuốn has a delicate and slightly chewy texture with savory and umami flavors from the pork and vegetable filling.
Serving suggestions:
- Serve Bánh Cuốn as an appetizer or a light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese
Taste: Savory, Umami, Fragrant, Creamy, Delicate, delicate, soft, chewy, umami, slightly sweet, aromatic