Banh Cuon (Hanoi Steamed Rice Rolls with Pork and Mushroom)
Quick answer
- Total time
- 55 min
- Level
- Hard
- Servings
- 3 servings
- Ingredients
- 8
About this dish
A thin rice batter is spread paper-thin over a cloth set above boiling water, steamed until translucent, then rolled around ground pork with chopped wood ear mushroom.
Read more
These Hanoi wrappers are far softer and more delicate than wheat ones, so pulling on a sheet while lifting or rolling tears it at once.
Ingredients
Instructions
- 1
Combine 220g rice flour, 30g tapioca starch, and 500ml water in a bowl and whisk until smooth.
Let the thin batter rest for 20 minutes to ensure a silky and delicate texture.
- 2
Soak 40 g wood ear mushrooms until soft and chop them into 0.3 cm pieces.
Heat part of the cooking oil, add the diced onion and 220 g ground pork, and cook until the pork reaches at least 71C at the center.
- 3
Season with 1.5 tbsp fish sauce and cook over medium heat until all moisture evaporates from the filling.
A dry filling is essential to prevent the tissue-thin rice sheets from tearing.
- 4
Pour a ladle of batter onto a steaming cloth stretched over boiling water and spread it tissue-thin.
Cover and steam on high for 40 seconds until the sheet becomes translucent and slippery.
- 5
Use a thin rod or chopstick to carefully lift the delicate sheet without tearing it.
Place the pork and mushroom filling in the center and roll it up smoothly into a long cylinder.
- 6
Cook and roll the remaining batter in the same way, then brush the surfaces lightly with the remaining cooking oil to prevent sticking. Plate the rolls promptly before the sheets dry out.
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