Vietnamese
Steamed Rice Rolls
Delicate banh cuon with thin, silky rice sheets wrapped around a savory filling, finished with fried shallots, herbs, and nuoc cham for softness, bounce, and perfume.
6 servings · 75 minutes prep · 45 minutes cook
Ingredients
Batter
- 1 1/2 cups
- 1/2 cup
- 1/2 tsp
- 3 cups
- 1 tbsp
Filling
- 1 lb
- 1 cup, soaked and minced
- 2 whole, minced
- 1 tbsp
- 1/2 tsp
- 2 tbsp
Directions
Method
- Whisk the rice flour, tapioca starch, kosher salt, water, and avocado oil until smooth, then rest the batter for 1 hour and strain it.
- Cook the ground pork with the wood ear mushrooms, shallot, fish sauce, and black pepper in a skillet, breaking the pork into small crumbles, until no pink remains, the pan is dry, and the filling registers 160°F in several spots, 6-8 minutes.
- Pour a very thin layer of batter onto a taut steaming cloth or lightly oiled steaming tray, cover, and steam until the sheet turns translucent and set, 45-60 seconds.
- Lift the sheet carefully, spoon a narrow line of filling across one side, and roll it loosely so the wrapper stays tender rather than tight.
- Repeat with the remaining batter and filling, keeping the finished rolls lightly covered so they do not dry out.
- Top the rolls with the fried shallots and serve warm with nuoc cham and fresh herbs.
