Banh Cuon

Ingredients

Dipping sauce

as needed

Fresh herbs (cilantro, mint, basil)

handful

Bean sprouts

1 cup

Cooking oil

1 tablespoon

Salt

1/2 teaspoon

Sugar

1 tablespoon

Fish sauce

1 tablespoon

Onion

1, finely chopped

Dried mushrooms

1/2 cup, rehydrated and finely chopped

Ground pork

1/2 pound

Water

2 cups

Rice flour

2 cups

Instructions

1. Combine the rice flour and water in a mixing bowl. Stir well until the batter is smooth. Rest the batter for 15 minutes to allow the flour to fully hydrate.
2. Heat the cooking oil in a skillet over medium heat. Add the chopped onion and saute until they turn translucent.
3. To the skillet, add your ground pork and chopped mushrooms. Cook until the pork is thoroughly cooked and the mushrooms are tender.
4. Season the pork and mushroom mixture with fish sauce, sugar, and salt. Stir well, ensuring the seasonings are evenly distributed. Remove your filling from heat and let it cool.
5. Prepare a steamer and bring the water to a boil. Also, prepare a round, shallow dish by greasing it lightly with cooking oil.
6. Pour a thin layer of the rice flour batter into the greased dish, swirling it to coat the bottom evenly. Then, cover and steam for about 2 minutes. The batter will cook into a thin, translucent sheet.
7. Carefully remove the steamed rice sheet from the dish and place it on a clean, damp surface. This will prevent it from sticking.
8. Place a spoonful of the pork and mushroom filling onto the center of the rice sheet. Fold the sides of the sheet over the filling, forming a roll.
9. Repeat this process with the remaining batter and filling.
10. Serve the Banh Cuon rolls with a generous side of bean sprouts, fresh herbs, and the dipping sauce. The fresh, crunchy, and vibrant accompaniments complement the savory, soft rolls perfectly.
11. Enjoy this Vietnamese delight!