Bánh cuốn (steamed rice sheet rolls with mushroom and pork filling)

A northern Vietnamese breakfast: paper-thin steamed rice flour sheets with a minced pork and mushroom filling, fried shallots and a fish sauce-based dipping sauce.

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Method

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1. Mix the rice flour, tapioca starch, salt, 1 tbsp oil and the water until smooth, and leave to rest for 30 minutes. ⏱ Timer: 30 min
2. For the filling, sauté the shallots in 1 tbsp oil, add the meat and mushrooms, and fry until crumbly. Season with fish sauce and pepper.
3. Grease a non-stick pan with a little oil, heat over medium heat, and pour in a thin layer of 3-4 tbsp batter.
4. Cover with a lid and steam for 1 minute, until the sheet is translucent and set. ⏱ Timer: 1 min
5. Turn the sheet out onto an oiled tray, place 1 tbsp of filling on it, and roll up.
6. Repeat with the rest of the batter, brushing the sheets with a little oil so they don't stick.
7. Serve sprinkled with fried shallots and fresh herbs, with the dipping sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The first sheet rarely turns out well; you can adjust the batter's thickness with water.
• Traditionally made stretched over cloth above steam; the pan with a lid is a simpler home method.

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More southeast asian ideas

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• Bánh mì thịt (Vietnamese baguette with pork and pickled vegetables)
• Xôi gà (sticky rice with chicken and fried shallots)

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