Teresa's Recipes
Banh Cuon
Banh Cuon, a culinary gem from Vietnam, is a tantalizing symphony of flavors and textures. This dish features delicate, steamed rice rolls generously stuffed with seasoned ground pork and tender mushrooms. It's served with a vibrant dipping sauce, fresh herbs, and crunchy bean sprouts that truly elevate the experience. Every bite offers a beautiful balance of savory meat, earthy mushrooms, and fresh herbs, all wrapped up in a silky-smooth rice roll. This dish is a traditional breakfast in Vietnam but can be enjoyed any time of the day.
Ingredients
- As needed Dipping sauce
- Handful Fresh herbs (cilantro, mint, basil)
- 1 cup Bean sprouts
- 1 tablespoon Cooking oil
- 1/2 teaspoon Salt
- 1 tablespoon Sugar
- 1 tablespoon Fish sauce
- 1, finely chopped Onion
- 1/2 cup, rehydrated and finely chopped Dried mushrooms
- 1/2 pound Ground pork
- 2 cups Water
- 2 cups Rice flour
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 350
- Fat: 15g
- Carbs: 35g
- Protein: 15g
- Sodium: 500mg
- Sugar: 3g
Instructions
- 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.
- Heat the cooking oil in a skillet over medium heat. Add the chopped onion and saute until they turn translucent.
- To the skillet, add your ground pork and chopped mushrooms. Cook until the pork is thoroughly cooked and the mushrooms are tender.
- 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.
- Prepare a steamer and bring the water to a boil. Also, prepare a round, shallow dish by greasing it lightly with cooking oil.
- 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.
- Carefully remove the steamed rice sheet from the dish and place it on a clean, damp surface. This will prevent it from sticking.
- 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.
- Repeat this process with the remaining batter and filling.
- 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.
- Enjoy this Vietnamese delight!