SP.0812 - Bánh Cuốn Chả

Name: SP.0812 - Bánh Cuốn Chả
Total time: 3300 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 1 package bánh cuốn flour mix; 3 1/3 cups cold water (800 ml); 14 oz ground pork (400 g); 3.5 oz dried wood ear mushrooms (100 g); 1/2 onion; 2 shallots; 10.5 oz Vietnamese pork sausage and cinnamon pork sausage (chả lụa, chả quế, nem) (300 g); 7 oz bean sprouts (200 g); 1 3/4 oz fresh basil (50 g); 1/3 oz sesame oil (10 g); 1 oz crispy fried shallots (30 g); Fish sauce, lime, chili, garlic; Seasonings

Shan Wu @Shanwu950

Hochiminh City

To celebrate Cookpad's 9th birthday and the new Global Apron 2024 theme, I made this bánh cuốn again. This was the first dish I ever made bánh cuốn from scratch and posted on Cookpad. The first time, I steamed the rice rolls using a pan, but this time I used a steamer.

Saved

Ingredients

55 minutes

Serves 5 servings

1 packagebánh cuốn flour mix
3 1/3 cupscold water (800 ml)
14 ozground pork (400 g)
3.5 ozdried wood ear mushrooms (100 g)
1/2onion
2shallots
10.5 ozVietnamese pork sausage and cinnamon pork sausage (chả lụa, chả quế, nem) (300 g)
7 ozbean sprouts (200 g)
1 3/4 ozfresh basil (50 g)
1/3 ozsesame oil (10 g)
1 ozcrispy fried shallots (30 g)
Fish sauce, lime, chili, garlic
Seasonings

Saved

Steps

55 minutes

1

Pour the flour mix into a bowl and sift to remove lumps. Add water, stir well, and let rest for 10 minutes.
2

Season the ground pork and mix well to absorb the flavors. Add black pepper and sesame oil for aroma.
3

Soak the wood ear mushrooms until soft, then finely chop. Finely chop the onion. Mince the shallots. Rinse the bean sprouts and steam until just cooked. Rinse the basil leaves.
4

Sauté the minced shallots until fragrant, then add the pork and stir-fry until crumbly. Add the mushrooms and onion, stir-fry until well combined. Adjust seasoning to taste. Cook until the filling is dry, then transfer to a bowl.
5

Bring water to a boil in a steamer and stretch a cloth over the top for steaming the rice rolls. Pour a ladle of batter onto the cloth, spread evenly, cover, and steam for 5-7 seconds until cooked. Use a bamboo stick to lift the rice sheet onto a greased tray.
6

Add filling and roll up. Continue until all batter and filling are used.
7

Cut the bánh cuốn and arrange on a plate. Top with bean sprouts and basil. Arrange the Vietnamese sausages alongside. Sprinkle crispy fried shallots on top.
8

Mix sweet and sour fish sauce with minced garlic and chili to serve on the side.