Banh Cuon Vietnamese Steam Rice Rolls Recipe

I absolutely love this recipe because it combines the delicate textures of Banh Cuon rice rolls with the savory flavors of seasoned pork and earthy mushrooms, creating an authentic Vietnamese dining experience right at home. Plus, the vibrant garnishes and zesty nuoc cham dipping sauce add a fresh and flavorful finish, making each bite a delightful adventure in taste and culture.

Creating Banh Cuon, Vietnamese steamed rice rolls, is a labor of love and requires devotion to its delicate textures and savory flavors. The dish is a complex interplay of ingredients: rice flour and tapioca starch form the silky wrapper; the main filling (and my go-to version) includes naturally flavored ground pork, a modest amount of wood ear mushrooms, and aromatic garlic.

Fried shallots and fresh herbs make heavenly toppings, and a saucy side of nuoc cham ties it all together.

Ingredients

Rice flour: Gives you carbs, which you need for energy; makes up the bulk of the rolls.

Tapioca is a type of starch.

Its roll is to add chewiness and elasticity to foods, particularly those that are gluten-free.

It is easy to digest.

When blended with other ingredients, it yields structures that can hold air and give baked goods a tender crumb.

Pork: Rich in protein; adds savory depth to the filling.

Mushrooms, Wood Ear: Low in calories and provide fiber and an earthy flavor.

Garlic: Provides antioxidants; heightens taste with a powerful scent.

Fish Sauce: Intensifies umami flavor, and is essential for authentic Vietnamese taste.

Shallots that have been fried: A topping that is crispy; brings aromatic sweetness and texture.

Herbs Fresh: Their contributions are many; they keep things fresh.

Most people are familiar with the herb mint; they might know it in the form of a sprig served alongside Thai dishes or as a garnish for a lamb chop.

But the mint plant is really a family of plants.

Members of the mint family (Lamiaceae) are some of the most widely used culinary herbs throughout the world.

Their not-so-secret weapon? They keep things fresh.

Nuoc Cham Sauce: A quintessential Vietnamese condiment; sweet, sour, and savory balanced.

Ingredient Quantities

• 300g rice flour
• 100g tapioca starch
• 1 liter water
• Pinch of salt
• 2 tablespoons vegetable oil
• 200g ground pork
• 100g dried wood ear mushrooms, soaked and chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• Freshly ground black pepper
• Fried shallots, for topping
• Vietnamese pork sausage slices, optional
• Fresh herbs (mint, cilantro), for garnish
• Nuoc cham dipping sauce, for serving

Instructions

1. In a wide bowl, mix the rice flour, tapioca starch, water, and a little salt. Stir to combine and to achieve a smooth consistency. Let the mixture stand for about 30 minutes.

2. In a skillet, warm 1 tablespoon of plant-based oil over medium heat. Toss in the small-diced onion and press in the minced garlic. Sauté these alliums together until they exude their lovely aromas.

3. Add the ground pork to the pan, using a spatula to break it up. Cook until browned, then stir in the chopped wood ear mushrooms.

4. Add fish sauce, sugar, and fresh black pepper to the filling and mix well. Place over medium heat for 2-3 minutes until all the ingredients are warmed through and reached the desired flavor. Remove from heat and set aside.

5. Get a big pot and fill it with steamers or a nonstick pan. If you are using a pan, lightly brush the surface with oil and heat the pan over medium heat.

6. Mix the batter thoroughly. Pour a thin layer onto the steaming cloth or pan. Put the lid on, and steam for 1-2 minutes until the batter has set completely.

7. Employing a spatula, take the steamed rice sheet and place it on a surface that has been lightly oiled. On one edge, place a spoonful of the pork and mushroom filling, then gently roll the sheet over the filling.

8. Continue with the procedure until you have no batter or filling left.

9. Place the rolled Banh Cuon on a plate for serving. If desired, top with fried shallots and sliced Vietnamese pork sausage.

10. Garnish with fresh mint and cilantro, and serve right away with nuoc cham dipping sauce on the side. Enjoy!

Equipment Needed

1. Wide bowl
2. Whisk or mixing spoon
3. Skillet
4. Spatula
5. Big pot with steamers or nonstick pan
6. Brush for oiling pan
7. Lid for steaming
8. Surface for rolling (e.g., cutting board)
9. Plate for serving

FAQ

• Q: Can I prepare the batter in advance?A: Yes, the batter can be made several hours before cooking time and kept in the refrigerator. Just be sure to mix it thoroughly before using.
• Q: How do I prevent the rice rolls from sticking together?A: Lightly coat each completed roll with some vegetable oil to keep them from sticking together.
• Q: What is the purpose of tapioca starch in the batter?Tapioca starch is what imparts the elasticity and chewiness that the rice rolls have.
• Q: Can I use fresh mushrooms instead of dried wood ear mushrooms?A: Certainly, you can use fresh mushrooms, but dried wood ear mushrooms supply a unique mouthfeel and flavor that is traditional in this dish.
• Q: Do I need a special tool to make the rice rolls?A non-stick pan with a flat bottom works well, yet a traditional steamer with a cloth can be used to yield more authentic results.
• Q: What can I use as a substitute for fish sauce?Soy sauce can be used as a stand-in, but it will change the flavor a bit from what you’d get with the old-school version.
• Q: Is the Vietnamese pork sausage necessary for the dish?A: Including it is optional, but it imparts a delicious flavor and texture to the rolls if it is.

Substitutions and Variations

Rather than using just rice flour, try a combination of rice flour and cornstarch for a different texture.
Potato starch can be used as a substitute for tapioca starch.
If fish sauce isn’t available, you can substitute with soy sauce, although this will change the taste a bit.
If you desire a taste that is sweeter and milder, you can use shallots in place of the onion.
If you cannot locate wood ear mushrooms, you’re in luck: shiitake mushrooms are an excellent alternative.

Pro Tips

1. Batter Consistency To ensure the batter is smooth and lump-free, use a whisk to combine the rice flour, tapioca starch, and water. If lumps persist, strain the mixture through a fine sieve before letting it rest.

2. Resting the Batter Allow the batter to rest for at least 30 minutes to let the starches hydrate properly. This will improve the texture of the steamed rice sheets, making them more pliable and less prone to tearing during rolling.

3. Sautéing Aromatics Take your time when sautéing the onion and garlic. Let them cook slowly over medium heat until they are golden and fragrant. This will form a more flavorful base for the pork and mushroom filling.

4. Steaming Technique If using a nonstick pan to steam the rice sheets, ensure the heat is not too high to avoid burning. A uniform, medium heat works best. Lightly swirling the pan after adding the batter helps spread it evenly and ensures a thin, delicate sheet.

5. Filling and Rolling Work quickly to roll the steamed sheets once they are off the heat! The thinner and softer sheets are easier to handle while warm. Lightly oiling your work surface will prevent sticking and make rolling smoother.