🇻🇳 Vietnam recipe
Banh Cuon
Ethereally thin steamed rice flour sheets rolled around a savory filling of seasoned ground pork and wood ear mushrooms, topped with crispy fried shallots and served with Vietnamese ham and a nuoc cham dipping sauce. This delicate Hanoi breakfast staple demands skill and patience.
Prep45 mins
Cook30 mins
Serves4
Difficultyhard
Ingredients
- 250 g rice flour
- 50 g tapioca starch
- 500 ml water
- 1 tsp vegetable oil (for batter)
- 300 g ground pork
- 50 g dried wood ear mushrooms, soaked and finely chopped
- 3 shallots, finely minced
- 2 tbsp fish sauce
- 1 tsp freshly ground black pepper
- 100 g fried shallots
- 3 tbsp fish sauce (for nuoc cham)
- 2 tbsp sugar
- 2 tbsp lime juice
- 60 ml warm water
- 1 clove garlic, minced
- 1 red chili, sliced
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 20 g
- Carbs
- 48 g
- Fat
- 12 g
