Banh Cuon
Delicate steamed rice rolls, filled with seasoned pork and wood ear mushrooms, a Vietnamese breakfast favourite.
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
hard
Cuisine
Vietnamese
Ingredients
200grice flour
50gtapioca starch
600mlwater
300gpork mince
50gwood ear mushrooms, soaked and minced
3 clovesgarlic, minced
2 tbspfish sauce
1 tspsugar
vegetable oilfor steaming
fried shallots, cucumber and nuoc chamto serve
Instructions
1
Make batter: whisk rice flour, tapioca starch and water.
2
Fry pork with mushrooms, garlic, fish sauce and sugar until cooked. Cool.
3
Heat an oiled non-stick pan. Pour thin batter layer. Cover and steam 1–2 minutes until set.
4
Place filling along one edge, roll tightly.
5
Slide out and serve with fried shallots, cucumber and nuoc cham.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
390
Protein
22.7g
Fat
13.6g
Carbs
42.1g
Fiber
1.2g
Sodium
632mg
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