Ingredients with Measurements:
- 1 cup of rice flour
- 1/4 cup of tapioca flour
- 1/2 teaspoon of salt
- 2 cups of water
- 1/2 pound of char siu pork, sliced
- 1/2 pound of shrimp, peeled and deveined
- 1/4 cup of chopped scallions
- 2 tablespoons of vegetable oil
- 1/4 cup of soy sauce
- 1/4 cup of hoisin sauce
- 1/4 cup of rice vinegar
- 1 tablespoon of sugar
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped cilantro
Special equipment needed:
- Steamer basket
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the rice flour, tapioca flour, and salt. Gradually add in the water while whisking until the batter is smooth and lump-free.
2. Heat the non-stick skillet over medium heat and add the vegetable oil. Once the oil is hot, add the sliced char siu pork and shrimp. Cook for 2-3 minutes until the shrimp turns pink and the pork is slightly caramelized.
3. Add the chopped scallions to the skillet and stir-fry for another minute. Remove from heat and set aside.
4. In a separate mixing bowl, combine the soy sauce, hoisin sauce, rice vinegar, sugar, and black pepper. Whisk until the sugar is dissolved.
5. Prepare the steamer basket by lightly greasing it with oil. Pour a ladleful of the rice flour batter onto the steamer basket and swirl it around to create a thin layer. Cover the steamer basket and steam for 1-2 minutes until the batter is cooked through.
6. Remove the steamed rice flour sheet from the steamer basket and place it on a clean work surface. Spoon some of the char siu pork and shrimp mixture onto the center of the rice flour sheet. Roll the sheet tightly around the filling and cut into bite-sized pieces.
7. Repeat the process until all the batter and filling are used up.
8. Serve the bánh cuốn with the soy sauce mixture and chopped cilantro on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet: medium heat
- Steamer basket: high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 42g
- Protein: 18g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu
- Char siu pork can be substituted with ground pork or beef
Variations:
- Add sliced mushrooms or bean sprouts to the filling
- Use different dipping sauces such as peanut sauce or sweet chili sauce
Tips and tricks:
- Make sure the batter is smooth and lump-free to create a thin and even rice flour sheet
- Grease the steamer basket lightly to prevent the rice flour sheet from sticking
- Use a non-stick skillet to prevent the filling from sticking to the pan
Storage instructions:
- Bánh cuốn can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Steam the bánh cuốn for 2-3 minutes until heated through
Presentation ideas:
- Arrange the bánh cuốn on a platter and garnish with chopped cilantro and sliced scallions
Garnishes:
- Chopped cilantro
- Sliced scallions
Pairings:
- Vietnamese iced coffee
- Jasmine tea
Suggested side dishes:
- Vietnamese pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the rice flour sheet is too thick, add more water to the batter
- If the filling is too dry, add a splash of soy sauce or hoisin sauce
Food safety advice:
- Make sure the shrimp is cooked through and the pork is heated to an internal temperature of 165°F
Food history:
- Bánh cuốn is a traditional Vietnamese dish that originated in the northern region of Vietnam
Flavor profiles:
- Savory, slightly sweet, and umami
Serving suggestions:
- Serve as an appetizer or a light meal
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Region: Vietnamese