Bánh cuốn (Vietnamese Steamed Rice Rolls) Made in a Skillet

Name: Bánh cuốn (Vietnamese Steamed Rice Rolls) Made in a Skillet
Cuisine: American
Ingredients: 400 grams rice flour (about 2 2/3 cups); 4 tablespoons tapioca starch; 1/2 teaspoon salt; 2 tablespoons vegetable oil; 1 liter water (about 4 1/4 cups); Soak the flour mixture for about 1 hour before making; For the filling:; 200 grams ground pork shoulder (about 7 ounces); Wood ear mushrooms, shiitake mushrooms, shallots, seasoning, black pepper; and a nonstick skillet; Black pepper, fish sauce, seasoning powder, sugar, calamansi or lime, fresh chili (optional), vinegar; Dipping sauce; Cinnamon pork sausage (chả quế)

Ngoc Bich @cook_4423676

Germany

On a cold winter day, nothing beats enjoying freshly made, steaming hot bánh cuốn. Each soft, delicate rice roll pairs perfectly with fragrant cinnamon pork sausage and a dip in spicy fish sauce—an experience that's truly unforgettable!

Ngoc Bich @cook_4423676

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Ingredients

400 gramsrice flour (about 2 2/3 cups)
4 tablespoonstapioca starch
1/2 teaspoonsalt
2 tablespoonsvegetable oil
1 literwater (about 4 1/4 cups)
Soak the flour mixture for about 1 hour before making
For the filling:
200 gramsground pork shoulder (about 7 ounces)
Wood ear mushrooms, shiitake mushrooms, shallots, seasoning, black pepper
and a nonstick skillet
Black pepper, fish sauce, seasoning powder, sugar, calamansi or lime, fresh chili (optional), vinegar
Dipping sauce
Cinnamon pork sausage (chả quế)

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Steps

1

Marinate the pork with shallots, 3 tablespoons seasoning powder, and 1 tablespoon fish sauce to taste.
Soak the wood ear mushrooms in warm water for 5-10 minutes until they expand, then rinse, remove the stems, and finely chop.
Add a little oil to a skillet, sauté the shallots until fragrant, then add the pork and chopped mushrooms. Season again to taste and cook until the pork is firm and flavorful. Remove from heat and let cool.
2

Use a paper towel to lightly oil the surface of the nonstick skillet.
Pour 1 tablespoon of the batter into the skillet and swirl to coat the bottom evenly. Cover and cook for 15 seconds until set. The thinner the batter, the better the rolls.
Add the filling to the center of the crepe and roll it up.
3

Slice the cinnamon pork sausage (chả quế) into nice pieces.
4

For the dipping sauce: Mix 1 tablespoon rice vinegar, 1 tablespoon fish sauce, 1 tablespoon sugar, and 6-7 tablespoons water. You can squeeze in the juice of 1-2 calamansi or limes for extra fragrance.
5

Arrange the bánh cuốn on a platter as you like.
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