Banh cuon rolled rice crepes

banh_cuon_rolled_rice_crepes

Banh cuon is a delicious Vietnamese dish that can be found all over the country, from street food vendors to high-end restaurants. Made with thin, delicate rice crepes that are rolled around a savory filling, banh cuon is a popular breakfast, snack, or light meal that is enjoyed by all ages.

The origins of banh cuon can be traced back to Northern Vietnam, where it has been a staple dish for hundreds of years. Traditionally, it is filled with a mixture of minced pork and wood ear mushroom, which is then seasoned with fish sauce, soy sauce, and spices like ginger and garlic. Nowadays, there are many variations of banh cuon, with fillings that range from shrimp and pork to tofu and vegetables.

The crepes themselves are made with a simple batter of rice flour, water, and salt. Some recipes call for a combination of rice flour and tapioca starch, which makes the crepes even more tender and silky. The batter is poured onto a special pan called a banh cuon steamer, which has a large, flat surface that is heated from below. The crepes cook quickly, and are then lifted off the pan with a bamboo stick and transferred to a plate.

Rolling the banh cuon requires a bit of skill and finesse. The crepe is placed on a flat surface, and the filling is spooned onto one end. The edge of the crepe is then lifted and folded over the filling, creating a cylinder-shaped roll. The roll is then cut into bite-sized pieces and served with a variety of accompaniments.

One of the most popular accompaniments is nuoc cham, a flavorful dipping sauce that is made with fish sauce, sugar, garlic, chilies, and lime juice. Sliced cucumbers and herbs such as cilantro and mint are also frequently served alongside banh cuon, adding freshness and texture to the dish.

Banh cuon is a healthy and satisfying meal that is perfect for any time of day. It is low in fat and calories, and is gluten-free, making it a great option for those with dietary restrictions. Banh cuon is also easy to customize, so feel free to experiment with different fillings and toppings to find your own perfect version of this classic Vietnamese dish.

In this recipe, we will be making banh cuon at home using a regular frying pan instead of a banh cuon steamer. This makes the recipe more accessible to those who don’t have a banh cuon steamer at home, and the results are still delicious! So, let’s get started and learn how to make banh cuon, Vietnamese rolled rice crepes, at home.

Ingredients:

  • For the crepe batter:
    • 1 1/4 cups rice flour
    • 2 cups water
    • 1/4 tsp salt
  • For the filling:
    • 1 lb ground pork
    • 1 tsp minced garlic
    • 1/4 cup minced wood ear mushroom
    • 1/4 cup minced shallots
    • 2 tbsp fish sauce
    • 1 tbsp vegetable oil
    • 1/4 tsp black pepper
  • For the dipping sauce:
    • 1/4 cup fish sauce
    • 1/4 cup rice vinegar
    • 2 tbsp sugar
    • 1/2 cup water
    • 1 chopped chili

Instructions:

  1. In a mixing bowl, whisk together rice flour, water, and salt until well combined. Set it aside to rest.

  2. In a large skillet over medium-high heat, add vegetable oil and minced shallots. Cook until fragrant, about 2 minutes.

  3. Add in ground pork, black pepper and minced garlic, cooking until browned and cooked through.

  4. Stir in wood ear mushrooms and fish sauce, cook for another 2-3 minutes. Remove from heat and let cool.

  5. In a non-stick crepe pan over medium-high heat, pour 1/4 cup of the crepe batter and swirl the batter around to form a thin crepe, cover and let cook for about 1-2 minutes or until crepe is set.

  6. Using a spatula, remove the crepe and place on a flat surface. Scoop about 1-2 tbsp of pork mixture and place in the center of the crepe.

  7. Roll the crepe to wrap the filling, creating a cylinder shape. Repeat until all batter and filling is used up.

  8. For the dipping sauce, combine fish sauce, rice vinegar, sugar, water, and chopped chili in a bowl. Stir until together.

  9. Serve the banh cuon with the dipping sauce and enjoy!