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Banh Cuon Vietnamese Steam Rice Rolls

Banh Cuon Vietnamese Steam Rice Rolls

Banh Cuon Vietnamese Steamed Rice Rolls By The Ravenous Couple

Banh cuon is a very light crepe often with ground pork, minced wood ear mushroom, and onions and eaten with Vietnamese ham (cha lua), steamed beansprouts, and cucumbers. Another variation arising from a village in Northern Vietnam famous for their banh cuon is called banh cuon “Thanh Tri” a style where the crepe is not rolled but kept in sheets without any filling, and sprinkled with fried onions.

Batter:

  • 1 bag of Rice Flour (16 oz)
  • Tapioca flour (8 oz)
  • 1 oz. Potato Starch
  • 1 tablespoon Salt
  • 7 cups of water

Filling:

  • 1 lb ground pork
  • 1 cup Wood Ear mushrooms (soaked and drained and chopped into small pieces)
  • 1 medium onion
  • 1 shallot, thinly diced
  • 1 tbs fish sauce
  • fresh cracked pepper

Accompaniments:

  • Vietnamese ham, Cha Lua
  • Fried Shallots
  • Bean Sprouts (steamed-microwave covered for about a minute)
  • Cucumber (thinly juliened)
  • Cham Dipping Sauce
  • Cooking oil, brush, large tray

    Full recipe and instructions on how to make this delicious dish, click here.

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