Vietnamese > Vietnamese Appetizers > Bánh Cuốn

Bánh Cuốn with Shrimp and Bean Sprouts Recipe

Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup tapioca flour
- 1/2 teaspoon salt
- 2 cups water
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup bean sprouts
- 1/4 cup scallions, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup fried shallots
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup lime juice
- 1/4 cup water
- 1/4 teaspoon red pepper flakes
- 1/4 cup vegetable oil

Special equipment needed:
- Steamer basket
- Large non-stick skillet

Step-by-step instructions:
1. In a large bowl, whisk together rice flour, tapioca flour, salt, and water until smooth. Let the batter rest for 10 minutes.
2. Meanwhile, prepare the filling. In a skillet over medium heat, add 1 tablespoon of oil and sauté shrimp until pink and cooked through. Remove from the pan and set aside.
3. In the same skillet, add another tablespoon of oil and sauté bean sprouts until slightly wilted. Remove from the pan and set aside.
4. In a small bowl, whisk together fish sauce, sugar, lime juice, water, and red pepper flakes to make the dipping sauce.
5. To make the bánh cuốn, heat a steamer basket over medium-high heat. Brush the basket with oil.
6. Pour 1/4 cup of the batter into the steamer basket and swirl it around to form a thin layer. Cover the basket and steam for 1-2 minutes until the batter is set.
7. Remove the steamer basket from the heat and use a spatula to carefully remove the bánh cuốn from the basket. Repeat with the remaining batter.
8. To assemble the bánh cuốn, place a shrimp and a spoonful of bean sprouts on each bánh cuốn. Roll up tightly and place on a serving platter.
9. Drizzle the dipping sauce over the bánh cuốn and sprinkle with scallions, cilantro, and fried shallots.


Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Steaming temperature: Medium-high heat
Serving size:
Makes 10-12 bánh cuốn

Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 20g
Protein: 6g
Sodium: 500mg

Substitutions for ingredients:
- Shrimp: can be substituted with ground pork or chicken
- Bean sprouts: can be substituted with shredded carrots or cabbage
- Tapioca flour: can be substituted with cornstarch

Variations:
- Vegetarian: omit the shrimp and use tofu or mushrooms as a filling
- Spicy: add more red pepper flakes to the dipping sauce
- Sweet: add more sugar to the dipping sauce

Tips and tricks:
- Make sure the batter is smooth and free of lumps before steaming
- Brush the steamer basket with oil to prevent the bánh cuốn from sticking
- Use a non-stick skillet to prevent the filling from sticking

Storage instructions:
Bánh cuốn can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, steam the bánh cuốn for 1-2 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:
Vietnamese iced coffee or hot tea

Suggested side dishes:
Fresh vegetables such as cucumber, lettuce, and herbs

Troubleshooting advice:
- If the bánh cuốn is too thick, add more water to the batter
- If the bánh cuốn is sticking to the steamer basket, brush more oil on the basket

Food safety advice:
Make sure the shrimp is cooked through before using as a filling.

Food history:
Bánh cuốn is a traditional Vietnamese dish made of steamed rice flour rolls filled with various ingredients.

Flavor profiles:
Savory, slightly sweet, and tangy

Serving suggestions:
Serve the bánh cuốn with the dipping sauce and fresh vegetables.

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Region: Vietnamese

Taste: Savory, Tangy, Umami, Fragrant, Fresh