Authentic home cooking from Vietnam, with US measurements. 
Quick Bánh Cuốn Using Rice Paper Wrappers with Authentic Hải Phòng Dipping Sauce
During the strict Covid lockdown, to break up the monotony of breakfast, I switched things up with this easy-to-eat bánh cuốn! Hải Phòng-style bánh cuốn is known for its hot dipping sauce, usually made by simmering pork bones and served with delicious meatballs and fresh herbs. Traveling from North to South Vietnam, you’ll find many places selling bánh cuốn, but it’s rare to find this style of dipping sauce unless it’s made by someone from Hải Phòng! That’s why, as someone far from home, I miss this dish the most and had to figure out how to make the authentic dipping sauce myself to capture the true hometown flavor!
Quick Bánh Cuốn Using Rice Paper Wrappers with Authentic Hải Phòng Dipping Sauce
During the strict Covid lockdown, to break up the monotony of breakfast, I switched things up with this easy-to-eat bánh cuốn! Hải Phòng-style bánh cuốn is known for its hot dipping sauce, usually made by simmering pork bones and served with delicious meatballs and fresh herbs. Traveling from North to South Vietnam, you’ll find many places selling bánh cuốn, but it’s rare to find this style of dipping sauce unless it’s made by someone from Hải Phòng! That’s why, as someone far from home, I miss this dish the most and had to figure out how to make the authentic dipping sauce myself to capture the true hometown flavor!
Open in Cookpad AppSteps
- 1
Boil the pork bones with 1 tablespoon vinegar and a pinch of salt. Rinse with cold water. Add 6 1/3 cups water (about 1,500 ml), bring to a boil, then simmer for about 45 minutes if using a regular pot, or 15 minutes in a pressure cooker.
- 2
Soak the shiitake and wood ear mushrooms until soft, then finely chop. Dice the onion. Mix the ground pork with mushrooms, onion, and seasonings. Marinate for 10 minutes.
- 3
Sauté the shallots in vegetable oil until fragrant, then add half of the marinated pork mixture and stir-fry until cooked. Adjust seasoning, turn off the heat, and sprinkle with black pepper.
- 4
For the meatballs: Shape the remaining pork mixture into small balls. Steam in the microwave for 10 minutes on medium power. Then pan-fry until golden on both sides.
- 5
For the fried shallots: Fry the sliced shallots in vegetable oil until golden and crispy.
- 6
For the dipping sauce: Combine oyster sauce, 1 tablespoon honey, and 2 tablespoons water in a pot. Bring to a boil over medium heat and simmer until slightly thickened. Add 2 cups pork bone broth (500 ml), 2 cups water (500 ml), 1 tablespoon fish sauce, and 1 tablespoon vinegar. Bring to a boil. Add the meatballs, reduce heat, and simmer for about 20 minutes until the meatballs are tender. Turn off the heat. When serving, squeeze in lemon juice, add chili and minced garlic, and adjust the flavors to taste (sour, spicy, salty, sweet).
- 7
For the bánh cuốn: Prepare a cutting board or nonstick mat for rolling. Dip each rice paper wrapper in water to soften, add 1 spoonful of filling, and roll up. For a vegetarian version, just dip and roll the wrappers. Place the rolls in a pot, brush with vegetable oil, and steam or bake for 18 minutes until soft and cooked through.
- 8
Serve the bánh cuốn with Vietnamese pork sausage (chả lụa) or extra meatballs. Sprinkle black pepper into the hot dipping sauce for extra aroma.
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