Delicate steamed rice flour sheets rolled around a savory filling of seasoned ground chicken and wood ear mushrooms, served with crispy fried shallots, fresh herbs, and a light fish sauce dipping broth with a side of Vietnamese charcuterie.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Make the batter by whisking rice flour, tapioca starch, water, and oil until completely smooth, then strain through a fine sieve and let rest.
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2
Prepare the filling by sauteing shallots until golden, adding ground chicken and mushrooms, seasoning with fish sauce and pepper, and cooking until dry.
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3
Heat a non-stick pan over medium heat, brush with oil, pour a thin layer of batter, swirl to coat evenly, cover and steam for one to two minutes.
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4
Carefully peel the translucent rice sheet off the pan, place a spoonful of filling along one edge, and roll up gently.
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5
Repeat with remaining batter and filling, arranging the finished rolls on plates as you go.
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6
Top the rolls with crispy fried shallots and fresh herbs, and serve with warm nuoc cham dipping sauce on the side.
Did You Know?
Making banh cuon by the traditional method requires stretching a thin layer of rice batter over a steaming cloth, waiting just seconds for it to set, then peeling it off with a bamboo stick. Expert makers can produce dozens of sheets per minute.
Chef's Notes
Equipment Tips
- steamer or non-stick pan
- muslin cloth
- mixing bowl
The Story Behind Bánh cuốn
Banh cuon is an ancient northern Vietnamese dish with origins in the Red River Delta region around Hanoi. The technique of steaming ultra-thin rice flour sheets over muslin cloth stretched across boiling water represents one of the most skillful preparations in Vietnamese cuisine. Traditionally a breakfast food, banh cuon vendors set up before dawn to serve the morning rush. The dish reflects the northern Vietnamese preference for subtlety and refinement over the bolder flavors of the south.
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