Lauren Hayes 1mo ago

laurensflavorlab #breakfast

Banh cuon (bánh cuốn) is a Vietnamese dish made from thin steamed rice sheets rolled around a savory filling of seasoned ground pork, wood ear mushrooms, shallot, and scallion. The soft, slightly chewy rice sheets are topped with fried shallots and served with Vietnamese pork sausage, fresh herbs, vegetables, and nuoc cham. This home-style recipe uses a nonstick skillet instead of traditional steaming equipment, making it practical for a home kitchen. The batter combines rice flour and tapioca starch with cold and boiling water, then rests for 1 hour before cooking. While the batter rests, prepare the pork and mushroom filling, fry the shallots, and make the fish sauce dipping sauce. Each rice sheet is cooked under a lid for about 30 seconds, lifted carefully, filled with seasoned pork, and rolled into a compact cylinder. The recipe serves 4 people generously. Serve the warm rolls with sliced cha lua, blanched bean sprouts, cucumber, lettuce, fresh herbs, fried shallots, and nuoc cham. For soft and flexible rice sheets, keep the batter thin, stir it before every sheet, maintain consistent low-medium heat, and avoid overfilling the rolls. Fried shallots should be removed while light golden because they continue browning after leaving the oil.