Cooking Lucid
Banh Cuon
Delicate steamed rice rolls filled with seasoned ground pork and wood ear mushrooms. Topped with fried shallots and served with nuoc cham.
Prep 45 min
Cook 30 min
Total 1h 15m
Serves 4
Ingredients
Step 1 — Make the batter
- 2 cups rice flour
- ½ cup tapioca starch
- 4 cups water
- 1 tsp salt
- 1 tbsp vegetable oil
Step 2 — Make the filling
- ½ lb ground pork
- ½ cup wood ear mushrooms (minced)
- 2 shallots (minced)
- 2 tbsp fish sauce
- 1 tsp black pepper
Step 3 — Serve
- Fried shallots
- Fresh cucumber (sliced)
- Cha lua (Vietnamese ham)
- Fish sauce dipping sauce
- Fresh herbs
Instructions
- 1
Cook the filling
Sauté shallots, add pork and mushrooms. Season with fish sauce and pepper. Cook until done. Set aside.
- 2
Steam the rolls
Brush a flat steamer tray with oil. Pour a thin layer of batter, swirl to coat. Steam 1–2 minutes until set. Add filling, roll up. Repeat with remaining batter.
- 3
Serve
Cut rolls into portions. Top with fried shallots. Serve with cha lua, cucumber, herbs, and nuoc cham.
Nutrition per serving: 320 cal · 16g protein · 48g carbs · 8g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
