Pork and Mushroom Bánh cuốn
Ingredients
- 200 gRice flour (sifted)
- 50 gCorn starch (for texture)
- 500 mlMineral water (room temperature)
- 300 gGround pork (fresh)
- 50 gwood ear mushroom (finely chopped)
- 2 pcShallot (minced)
- 3 tbspfish sauce (for the sauce)
- 1 pcLime juice (juiced)
- 1 tbspWhite sugar
- 20 gFried onions (for garnish)
- 200 gGiò lụa (Vietnamese ham) (thinly sliced)
Method
Thin, translucent rice crepes filled with juicy pork and crunchy mushrooms. A delicate balance between soft steamed texture and the punch of spicy dipping sauce.
- 1
Mix rice flour, corn starch, and water. Let rest for at least 30 minutes. The mixture should be fluid, like milk.
- 2
Sauté minced shallots in oil. Add ground pork and chopped wood ear mushrooms. The meat should be well cooked and crumbly.
- 3
Oil a non-stick pan over medium heat. Pour a thin ladle of batter, cover for 30 seconds. The crepe is ready when translucent and peels off easily.
- 4
Place the crepe on an oiled surface. Place a spoonful of filling in the center and roll gently. The dough should be soft and elastic.
- 5
Mix fish sauce, lime juice, sugar, and chili. Serve the rolls sprinkled with fried onions, accompanied by slices of giò lụa and fresh herbs.
Frequently asked questions
How do you get this dish right?
- Oiling the work surface is crucial to prevent the crepe from tearing.
- If the crepe is too brittle, add a little more water to the batter.
How long does this dish keep?
Consume immediately after cooking; the rice batter loses its flexibility as it cools.
