Pork and Mushroom Bánh cuốn

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.

• Prep time: 30 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 667
• Protein: 29 g
• Carbs: 68 g
• Fat: 30 g

Ingredients

• 200 g Rice flour ( sifted )
• 50 g Corn starch ( for texture )
• 500 ml Mineral water ( room temperature )
• 300 g Ground pork ( fresh )
• 50 g wood ear mushroom ( finely chopped )
• 2 piece Shallot ( minced )
• 3 tbsp fish sauce ( for the sauce )
• 1 piece Lime juice ( juiced )
• 1 tbsp White sugar
• 20 g Fried onions ( for garnish )
• 200 g Giò lụa (Vietnamese ham) ( thinly sliced )

Instructions

1. Batter preparation

   Mix rice flour, corn starch, and water. Let rest for at least 30 minutes. The mixture should be fluid, like milk.

2. Cooking the filling

   Sauté minced shallots in oil. Add ground pork and chopped wood ear mushrooms. The meat should be well cooked and crumbly.

3. Making the crepes

   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. Folding

   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. Sauce and finishing

   Mix fish sauce, lime juice, sugar, and chili. Serve the rolls sprinkled with fried onions, accompanied by slices of giò lụa and fresh herbs.

Chef's tips

• 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.

Storage

Consume immediately after cooking; the rice batter loses its flexibility as it cools.