Breakfast
Bánh cuốn
Bánh cuốn is a thin steamed rice-flour sheet rolled around a filling of minced pork and wood ear mushrooms. It's a light dish eaten for breakfast or as a starter, drizzled with nuoc-cham and topped with crispy fried shallots.
Ingredients
Ingredients
Sauce nuoc-cham
Spices & seasoning
Optional extras
On the side
Nutrition facts
438 kcal per serving
- Protein
- 18.3 g
- Carbohydrates
- 61.8 g
- of which sugars
- 12.1 g
- Fat
- 12.3 g
- of which saturated fat
- 3.9 g
- Fiber
- 3.3 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Mix the rice flour, tapioca starch, water and a pinch of salt into a very runny batter, then let it rest for 30 minutes.
- Stir-fry the pork with the chopped garlic and shallot, the sliced mushrooms and the fish sauce for 6 to 8 minutes. Set aside.
- Lightly oil a cooking tray and heat a pot of water with a steamer basket or a steamer rack.
- Pour a thin layer of batter into the oiled tray, cover and steam for 1 to 2 minutes until the sheet is translucent and pliable.
- Gently lift the sheet, place a spoonful of filling in the centre and roll it up. Repeat with the rest of the batter.
- Arrange the rolls on a plate, top with fried shallots, coriander and cucumber, then serve with the nuoc-cham.
Variations and tips
Tofu bánh cuốn. Swap the pork for crumbled tofu and mushrooms for a fully vegetarian version.
Using what's easy to find. Rice flour and tapioca starch are sold in Asian grocery stores; if you can't find tapioca starch, cornstarch works well as a substitute.
More ideas
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Original Ecomely recipe.