Bánh Cuốn

Name: Bánh Cuốn
Total time: 1 h 40 min
Yield: 4
Cuisine: Vietnamese (North)
Ingredients: 200 g Rice flour; 60 g Tapioca starch; 20 g Cornflour; 700 ml Water; 2 tbsp Neutral oil; 0.5 tsp Salt; 250 g Minced pork; 15 g Dried wood ear mushrooms; 3 Shallots, minced; 5 tbsp Fish sauce (nước mắm); 0.5 tsp Black pepper; 4 tbsp Crisp fried shallots (hành phi); 200 g Vietnamese pork sausage (chả lụa), sliced; 150 g Bean sprouts and cucumber; 3 tbsp Sugar; 2 tbsp Lime juice

Northern Vietnam's breakfast of near-transparent rice sheets, steamed a few seconds each over a cloth-covered pot, rolled around pork and wood ear mushroom, and showered with fried shallots.

Sumber

Resep oleh Hanoi kitchens and street stalls · 🏺 Tradisional · Northern Vietnamese cooking — Hanoi households and the pavement stalls of the Old Quarter

Northern Vietnamese breakfast dish — An ownerless northern dish with no documented creator. The reference confirms the origin in northern Vietnam, the slightly fermented rice batter steamed on a cloth stretched over a pot of boiling water, the filling of seasoned ground pork with minced wood ear mushroom and shallots, the accompaniments of Vietnamese pork sausage, cucumber and bean sprouts, the nước chấm dipping sauce, and the unrolled Thanh Trì and Kênh village versions. The non-stick pan method given here is this book's home adaptation and is stated as such, not presented as traditional. Quantities are ordinary home proportions.

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⏱ 100 mnt🍽 4 porsi🔥 390 kkal🇻🇳 Vietnam

Bebas susu

Langkah

Whisk the rice flour, tapioca starch, cornflour, salt, oil and water together until completely smooth, then leave the batter to rest for at least an hour. Stir it again before every single sheet — the starch sinks fast.
💡 The batter must be thin — the consistency of single cream. A thick batter gives you a rubbery pancake instead of a sheet you can see light through.
Fry the shallots in a little oil until soft, add the pork and break it up, then stir in the chopped wood ear, 1 tbsp fish sauce and the pepper. Cook 5 minutes until dry and crumbly, and set aside.
💡 Dry filling, always. Any liquid left in it will soak through the fragile sheet and tear it while you are rolling.
Mix the dipping sauce: the remaining 4 tbsp fish sauce, 3 tbsp sugar, the lime juice and 350 ml warm water. It should taste light and drinkable, not concentrated.
Set up the steamer. Traditionally a cloth is stretched drum-tight over a pot of boiling water; at home, a wide non-stick frying pan with a lid over medium heat is far more forgiving and does the same job.
Brush the pan with the thinnest film of oil. Pour in a small ladle of batter, swirl to coat the base, cover, and steam for 30 to 40 seconds until the sheet turns from white to translucent and lifts at the edges.
💡 The first two or three will tear. That is normal even for people who have made this all their lives — eat the failures and carry on.
Slide the sheet onto an oiled board, put a spoonful of filling along one edge, fold the sides in and roll it up. Set the rolls on a plate seam-down and repeat until the batter is gone.
Shower the fried shallots over the top and serve warm with the sausage, blanched bean sprouts, cucumber and a bowl of the dipping sauce for each person.
💡 Bánh cuốn goes stiff in the fridge and never really comes back. It is a dish to make and eat within the hour, which is exactly why Hanoi eats it standing up at 7am.

💡 Tips

Not every bánh cuốn is rolled. The versions from Thanh Trì, a district south of Hanoi, and from Kênh village in Nam Định are served as bare stacked sheets with the same toppings alongside — easier, and just as traditional.
Traditional batter is made from slightly fermented rice, which gives a faint sourness this quick version does not have. Leaving the batter overnight at room temperature gets you part of the way there.
For a meat-free plate, swap the pork for finely chopped fresh mushrooms cooked down until dry, and use a soy-and-lime dipping sauce instead of the fish sauce one.