Teresa's Recipes
Banh Uot - Vietnamese Steamed Rice Rolls
Banh Uot is a beloved Vietnamese delicacy that showcases the art of rice cooking. These delicate steamed rice rolls, often filled with a delectable mixture of shrimp, ground pork, and wood ear mushrooms, are a perfect blend of savory and fresh flavors. Served with a zesty dipping sauce and accompanied by vibrant herbs and crunchy bean sprouts, Banh Uot is a dish that brings the warmth of Vietnamese cuisine right to your table. Traditionally enjoyed as a breakfast or snack, these rolls are a testament to Vietnam's rich culinary heritage.
Ingredients
- 1 cup Rice flour
- 1/4 cup Tapioca flour
- 1 1/2 cups Water
- 2 tablespoons (for cooking and brushing) Cooking oil
- 3 cloves, minced Garlic
- 1/2 pound Ground pork
- 1/2 pound, peeled and deveined Shrimp
- 1/2 cup, rehydrated and chopped Wood ear mushrooms
- 3 tablespoons Fish sauce
- 1 tablespoon Sugar
- 2 tablespoons Lime juice
- 1, sliced (for dipping sauce and garnish) Chili pepper
- 1 cup, mixed Fresh herbs (cilantro, mint, Thai basil)
- 1 head, leaves separated Lettuce
- 1 cup Bean sprouts
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 8g
- Carbs: 35g
- Protein: 15g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a mixing bowl, combine the rice flour, tapioca flour, and water. Whisk until the mixture is smooth and lump-free.
- Heat a non-stick pan over medium heat and brush with cooking oil. Make sure the pan is evenly coated.
- Pour a thin layer of the rice flour mixture onto the pan, swirling to cover the entire surface. Cook for 1-2 minutes until the rice sheet is set and slightly translucent.
- Carefully transfer the cooked rice sheet onto a plate and repeat the process until all the batter is used, brushing the pan with oil as necessary.
- In the same pan, add a bit more oil and sauté the minced garlic until fragrant, about 30 seconds.
- Add the ground pork to the pan and cook until browned, breaking it apart with a spatula. Then add the shrimp and wood ear mushrooms, cooking until the shrimp turns pink, about 3-4 minutes.
- Season the filling with fish sauce, sugar, and lime juice. Stir well to combine and remove from heat.
- To assemble the banh uot, place a rice sheet on a clean surface. Add a lettuce leaf, a generous spoonful of the filling mixture, a handful of bean sprouts, and a mix of fresh herbs.
- Roll the rice sheet tightly, tucking in the sides as you go to secure the filling. Repeat with the remaining ingredients.
- For the dipping sauce, combine fish sauce, sugar, lime juice, and sliced chili pepper in a small bowl. Stir until the sugar is dissolved.
- Serve the banh uot warm with the dipping sauce on the side and enjoy!
Tips
- For a vegetarian version, substitute the shrimp and pork with tofu or additional vegetables.
- Feel free to customize the filling with your favorite proteins or mushrooms.