Entree: Vietnam – Hanoi – Bánh Cuốn (Steamed thin rice crepes filled with seasoned minced pork and mushrooms, served with dipping fish sauce)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 2 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- Batter:
  - 2 cups (300 g) rice flour
  - 1/2 cup (70 g) tapioca starch
  - 4 cups (960 ml) water
  - 1/2 tsp (3 g) salt
  - 1 tbsp (15 ml) neutral oil, plus extra for brushing (15 ml)
- Filling:
  - 8 oz (225 g) ground pork
  - 1 cup (70 g) rehydrated wood ear mushrooms, finely chopped (from about 1/2 oz/14 g dried)
  - 3 tbsp (45 ml) vegetable oil
  - 2 shallots, minced, approx. 2 oz (56 g)
  - 2 cloves garlic, minced
  - 1 tbsp (15 ml) fish sauce
  - 1 tsp (5 g) sugar
  - 1/2 tsp (1 g) ground white pepper
  - 1 tbsp (15 ml) finely chopped cilantro stems or mild green onion (optional)
- Accompaniments and toppings:
  - 1/2 cup (120 ml) vegetable oil for frying shallots
  - 1 cup (150 g) thinly sliced shallots for frying
  - 8 oz (225 g) chả lụa (Vietnamese pork sausage), sliced
  - Fresh herbs: mint and cilantro leaves, small bunch (about 1 oz/30 g)
  - 1 small cucumber, thinly sliced (about 6 oz/170 g)
- Nuoc cham (dipping sauce):
  - 4 tbsp (60 ml) fish sauce
  - 4 tbsp (60 ml) fresh lime juice
  - 3 tbsp (45 ml) sugar
  - 6 tbsp (90 ml) warm water
  - 1 clove garlic, minced
  - 1 small bird’s eye chile or 1/2 jalapeño, minced (adjust to taste)

Instructions

1. Make the batter and filling: In a bowl whisk rice flour, tapioca starch, salt, and water until smooth; stir in 1 tbsp oil and let rest 20–30 minutes. Meanwhile heat 3 tbsp oil in a skillet over medium heat; sauté minced shallot until translucent, add garlic and cook 30 seconds. Add ground pork and break up, cooking until no longer pink. Stir in chopped wood ear mushrooms, fish sauce, sugar, and white pepper and cook 2–3 more minutes until mixture is fairly dry. Remove from heat and fold in cilantro stems or green onion if using; set aside to cool.
2. Fry shallots and make nuoc cham: Heat 1/2 cup oil in a small pan and fry thinly sliced shallots over medium-low heat, stirring, until golden and crisp (2–4 minutes). Drain on paper towels and reserve. Whisk together fish sauce, lime juice, sugar, warm water, garlic, and chile until sugar dissolves; adjust to taste and set aside.
3. Steam the crepes: Prepare a large pot with a tight-fitting lid and an inch or two of boiling water. Stretch a clean thin cotton cloth or muslin taut over the pot rim and secure, or use a nonstick skillet for a quicker home method. Bring steam to high. Brush the cloth or skillet lightly with oil. Pour a thin, even layer (about 1/4 cup/60 ml) of batter onto the cloth or skillet surface and quickly spread to a thin circle (if using cloth, you can pour and swirl to spread). Cover and steam 30–45 seconds until the sheet becomes translucent and edges lift.
4. Fill and roll: Using a thin spatula, carefully lift the steamed sheet from the cloth or pan onto a plate. Place 1–2 tbsp of filling across the sheet and roll like a crepe. Repeat with remaining batter and filling, brushing the cloth or pan with oil as needed. Keep finished rolls covered with a damp towel to stay soft.
5. Serve: Arrange bánh cuốn on a platter topped with fried shallots, alongside sliced chả lụa, cucumber, and fresh herbs. Serve immediately with nuoc cham for dipping.