Vietnamese steamed rice rolls

Name: Vietnamese steamed rice rolls
Total time: 65 min
Yield: 3
Cuisine: Vietnamese
Ingredients: 150 g Rice flour; 30 g Tapioca starch; 480 g Water; 200 g Minced pork; 8 g Dried wood ear mushrooms; 80 g Shallots; 35 g Fish sauce; 15 g Sugar; 30 g Lime juice; 25 g Rapeseed oil; 150 g Cucumber; 12 g Fresh coriander

Thin rice sheets rolled around savoury pork and mushroom filling.

Estimated total time: 65 minutes3 portionsAbout 520 kcal per portion

Vietnamese pork-filled steamed rice rolls with fried shallots, herbs and dipping sauce — Photo: Casablanca1911 at vi.wikipedia · Public domain · Photo source. Public-domain photograph released by its author (Commons PD-user). Approved replacement for unavailable licensed gỏi gà photo; use bánh cuốn as recipe name and ID. Resized and JPEG encoded.

Ingredients for 3 portions

150 g Rice flour
30 g Tapioca starch
480 g Water
200 g Minced pork
8 g Dried wood ear mushrooms
80 g Shallots
35 g Fish sauce
15 g Sugar
30 g Lime juice
25 g Rapeseed oil
150 g Cucumber
12 g Fresh coriander

Method

Soak wood ear for 15 minutes, rinse and chop. Whisk rice flour, tapioca and 400 g water and rest for 20 minutes.
Fry chopped shallots in 15 g oil until golden; reserve half. Add pork and mushrooms and fry for 7–8 minutes until cooked through. Season with 10 g fish sauce.
Brush a small non-stick pan lightly with oil. Pour a thin layer of batter, cover and steam over low heat for 1–2 minutes until translucent. Tip onto an oiled plate, add filling and roll; repeat.
Mix remaining fish sauce, sugar, lime and 80 g water. Serve rolls with cucumber, coriander, reserved shallots and sauce.

A covered-pan adaptation of cloth-steamed rice sheets. Keep stirring the batter between sheets as starch settles.

Bánh cuốn

Allergens and ingredient checks

Listed allergens: fish. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Hungry Huy · Bánh cuốn

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