Banh cuon is made from a thin, wide sheet of steamed fermented rice batter filled with seasoned ground pork, minced wood ear mushroom, and sliced shallots. It is a light dish, and is generally eaten for breakfast everywhere.
Bánh cuốn is made of milled rice, usually Khang Dân rice, which ensures bánh cuốn not so sticky, and not so hard.
Milled rice is soaked in water for 4 hours. In this time, ground pork, minced wood ear mushroom is sauteed to make fillings of banh cuon.
Steamed rice rolls is famous dish for best places to visit in Vietnam
The rice sheet in banh cuon is extremely thin and delicate. It is made by steaming a slightly fermented rice batter on a cloth which is stretched over a pot of boiling water. And in less than a minute, a flat and flexible bamboo stick is used to lift off the delicate rice crepe.
A different version of banh cuon, called banh cuon Thanh Tri and banh cuon Lang Kenh, which are not rolls, but just rice sheets.
How to make banh cuon – steamed rice rolls?
1 bag of rice flour (140 gram)
1 bag of tapioca flour (80 gram)
1 teaspoon of salt
3 mililiter of water
200 gram of minced ground pork
1 cup Wood Ear mushrooms (soaked and drained and chopped into small pieces)
1 medium onion
1 shallot, thinly diced
1 table spoon of fish sauce
Fresh cracked pepper
Combine the rice and tapioca flour with water and salt. Mix all well and wait for 4 hours.
While waiting for the dough mixture, steam up the beansprouts in the microwave, and slice up the cha lua (pork bologna).
Step 3: Make the filling
Make the filling with a pan on medium high heat, add a small bit of cooking oil and fry the shallots. When shallots turn yellow and scented, add the ground pork and onions. Stir the mixture frequently and season with fish sauce. Mixture is well done when the pork is no longer pink. Drain any excess pepper and additional fish sauce or salt to taste.
Heat up a large pot of water on medium high heat. Brush on a very light layer of batter on a cloth which is stretched over a pot of boiling water and immediately stretch the mixture around to evenly coat a thin layer on the cloth. Cover for about 30 seconds and the crepe should be nearly transparent. Then a bamboo stick is used to lift off the delicate rice crepe to your large aluminum work tray that has been lightly brushed with oil.
Add a small amount of filling into the center of the crepe and spread it out thinly. Then fold over the sides and place in a tray. You can make many banh cuon and stack them on top of one another and it won’t stick due to the very lightly oiled surface that you’re working on. Repeat again and again. Banh cuon is eaten with cha lua (pork bologna), fried shallots, or prawns, and many kinds of vegetable, dipping saurce called “nuoc cham”. Sometimes, a drop of “ca cuong”, which is the essence of a giant water bug, Lethocerus indicus, is added to the “nuoc cham” for extra flavor. Banh cuon is the best food of best places to visit in Vietnam.