Three methods to make authentic Vietnamese steamed rice rolls: the traditional steamer method, non-stick pan method, and express rice paper method. Includes classic pork and wood ear mushroom filling, egg filling variation, and Vietnamese dipping sauce.
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Adapted from a video by Helen's Recipes (Vietnamese Food)
3 Methods to Make Banh Cuon - Steamed Rice Rolls | Helen's Recipes
Dried shiitake mushroomsoak in warm water for about 10 minutes then finely chop~8-10 gest.
Dried wood ear mushroomssoak in warm water for about 10 minutes then finely chop~5 gest.
Oniondiced~½ mediumest.
Shallotpart minced for filling, part thinly sliced for frying and sauce~3est.
Vegetable oilfor sautéing and batter~2 tbspest.
Salt1 tsp
Stock powder~½ tspest.
Pepper~¼ tspest.
Fish sauce~1 tbspest.
Rice flourfor traditional steamer method300 g
Tapioca starchfor traditional steamer method130 g
Waterfor traditional steamer method batter; non-stick pan method needs 800-1000ml; rice paper method needs small amount1 liter
Sugarfor dipping sauce (equal parts with fish sauce and lime juice, plus water); optional for fried shallots to maintain crispness1
Lime juicefor dipping sauce and rice paper water; half lime for steaming1
Minced garlicadd to dipping sauce when ready to eat~2 clovesest.
Chiliadd to dipping sauce when ready to eat~1-2est.
Eggas alternative filling option~4-6est.
Rice paperfor express method~16-20est.
Bean sproutsfresh green bean sprouts, blanched as side~2 cupsest.
Steps
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1
Prepare pork filling: soak dried shiitake and wood ear mushrooms in warm water for about 10 minutes, then finely chop. Dice the onion. Mix ground pork with minced shallot, pepper, stock powder, salt, and fish sauce; let rest for about 15 minutes.
2
Cook the filling: heat oil and sauté diced onion until translucent, add ground pork and stir until no longer pink, then add chopped mushrooms and stir-fry for a few more minutes before turning off heat.
3
Make fried shallots: thinly slice shallot and deep-fry until golden brown and crispy, drain and reserve the crispy fried shallots, keeping the fragrant oil. Add a little sugar to help maintain crispness.
4
Make dipping sauce: combine equal parts sugar, fish sauce, and lime juice with four parts water, stir until sugar dissolves completely. Add minced garlic and chili when ready to serve.
5
Prepare batter for traditional method: combine 300g rice flour, 130g tapioca starch, 1 liter water, 1 tsp salt, and 2 tbsp vegetable oil. Add 2 tbsp fragrant shallot oil, stir well, and let rest for at least 30 minutes.
6
Make rice crepes using traditional steamer method: when water boils and steam rises, ladle the batter onto the cloth and use the back of the ladle to spread it in a circular motion into a thin layer. Cover for about 15 seconds until translucent, repeat to make a second layer. Run the bamboo stick around the crepe to loosen it, lift from underneath, and transfer to an oiled plate.
7
Fill and roll: add a spoon of filling to the oiled rice crepe and roll up, removing the bamboo stick. Alternatively, crack an egg on top of the rice crepe on the steamer, fold up the edges, and steam for 2 to 3 minutes depending on desired doneness. Serve with blanched fresh green bean sprouts.
8
Make rice crepes using non-stick pan method: combine 400g bánh cuốn mix with 800-1000ml water, salt, and shallot oil, let rest for about 1 hour. Lightly oil the non-stick pan once, heat it, pour in one ladleful of batter, and swirl to spread evenly and thinly. Cover and cook over low heat for 30 to 45 minutes until translucent. Flip the pan to transfer the crepe to an oiled plate, top with filling, and roll up.
9
Express method using rice paper: add 1 tbsp vegetable oil and lime juice to a bowl of water. Dip rice paper into the water and soak for 1 to 2 minutes until opaque and edges start curling up. Lay on a flat surface, add filling, soak another sheet of rice paper the same way and place on top. Roll up and brush with fragrant shallot oil. Add water and juice of half a lime to the steamer and steam for about 30 to 45 seconds.
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