Banh Cuon (Steamed Rice Rolls)
Delicate, translucent rice sheets wrapped around a fragrant pork and mushroom filling, finished with crisp shallots and bright herbs. Each silky roll is eaten with a tangy, balanced nuoc cham that lifts the gentle flavors.
2 cup rice flour
½ cup tapioca starch
1 tsp salt
3 cup water, warm
3 tbsp vegetable oil
1 lb ground pork
1 oz dried wood ear mushrooms, soaked and finely chopped
6 shallot, divided; thinly sliced and thinly sliced
3 clove garlic, minced
8 tbsp fish sauce, divided
3 tbsp sugar, divided
1 tsp black pepper, freshly ground
2 tbsp vegetable oil, for frying
2 lime, juiced
6 tbsp water, for dipping sauce
1 clove garlic, minced for dipping sauce
1 chili, thinly sliced for dipping sauce
1 cucumber, thinly sliced for serving
1 cup bean sprouts
1 bunch fresh cilantro, leaves only
¼ cup fried shallots
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Goi Du Du (Green Papaya Salad)
A bright, crunchy Vietnamese salad that balances tart lime, salty fish sauce, sweet palm sugar, and fresh herbs for a lively, textural finish. Quick to assemble, it’s refreshing as a side or a light main.
Hu Tieu (Pork Noodle Soup)
A clear, aromatic pork broth cradles tender pork and chewy rice noodles, finished with bright lime, herbs, and crunchy sprouts for contrast. The long-simmered stock is layered with roasted aromatics and dried seafood for depth without heaviness.
Banh Flan (Vietnamese Flan)
Silky baked caramel custard with a deep, bittersweet caramel top that melts into each spoonful. Gentle steaming in a bain-marie produces a lush, velvety texture that’s comforting and elegant.