🥟 Bánh cuốn (steamed rice rolls)

Name: Bánh cuốn (steamed rice rolls)
Total time: 60 min
Yield: 4
Cuisine: Vietnam · Hanoi and the North
Ingredients: 200 g fine ground rice (rice powder); 30 g tapioca starch; 500 ml water and 1 tbsp oil for the batter; 250 g ground pork; 15 g dried wood ear mushrooms, soaked and finely chopped; 2 shallots, finely chopped; 4 tbsp fried shallots; For nước chấm: 3 tbsp fish sauce, 3 tbsp sugar, 3 tbsp lime juice, 150 ml water, 1 garlic clove, 1 small chilli; Fresh herbs such as mint and cilantro, salt and pepper

Origin: Vietnam · Hanoi and the North

362kcal

per serving · 250 g

145kcal

per 100 g

18 gProtein7 g / 100 g

11 gFat4.5 g / 100 g

50 gCarbs20 g / 100 g

Bánh cuốn are paper-thin sheets of steamed rice batter wrapped around a savoury filling of seasoned ground pork, wood ear mushroom and shallot. The rolls are silky, soft and almost translucent, topped with crispy fried shallots and herbs. They are served with a bowl of nước chấm, a sweet, sour and salty dipping sauce made with fish sauce and lime, usually for breakfast.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: ground pork, fish sauce

Not veganbecause of: ground pork, fish sauce

Contains porkbecause of: ground pork

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

rice flourground porkwood ear mushroomsfish saucefried shallots

Recipe

4 servings60 min

Ingredients

200 g fine ground rice (rice powder)
30 g tapioca starch
500 ml water and 1 tbsp oil for the batter
250 g ground pork
15 g dried wood ear mushrooms, soaked and finely chopped
2 shallots, finely chopped
4 tbsp fried shallots
For nước chấm: 3 tbsp fish sauce, 3 tbsp sugar, 3 tbsp lime juice, 150 ml water, 1 garlic clove, 1 small chilli
Fresh herbs such as mint and cilantro, salt and pepper

Method

Whisk the ground rice, tapioca starch, water, oil and a pinch of salt into a thin batter and rest for 30 minutes.
Fry the chopped shallots in a little oil, add the pork and wood ear, season with salt and pepper and cook until the pork is done.
Brush a non-stick pan with oil, pour in a thin layer of batter, cover and steam over medium heat for about 1 minute until the sheet turns translucent.
Slide the sheet onto an oiled board, spoon a line of filling along one edge and roll it up. Repeat with the rest of the batter.
Mix the nước chấm ingredients, then serve the rolls topped with fried shallots and herbs, with the sauce for dipping.

How to make it lighter

Use lean ground pork and cook the filling with just a teaspoon of oil.
Fried shallots are tasty but rich, so scatter a small pinch instead of a heap.
Add a big plate of fresh herbs, cucumber and bean sprouts on the side to make the meal bigger without many extra calories.

History

Bánh cuốn is a speciality of northern Vietnam, especially Hanoi and the surrounding Red River Delta, where it has long been a popular breakfast. The sheets are traditionally steamed on a cloth stretched over a pot of boiling water, a technique still used by street vendors today.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →