Bánh Cuốn with Pork Filling - Egg Bánh Cuốn (Made with a Nonstick Pan)

Name: Bánh Cuốn with Pork Filling - Egg Bánh Cuốn (Made with a Nonstick Pan)
Yield: 🌯🥚🍳
Cuisine: American
Ingredients: 1 2/3 cups rice flour (about 200 grams; you can also use pre-mixed bánh cuốn flour); 1/2 cup tapioca starch (about 70 grams); 4 1/4 cups water (1 liter); 2 teaspoons vegetable oil; 1/2 pound ground pork (about 250 grams); 1/2 cup dried wood ear mushrooms (about 50 grams); 1/3 cup dried shiitake mushrooms, optional (about 30 grams); 1 small yellow onion (about 100 grams); 2-3 scallions; 3-4 large eggs; Pork bones or spare ribs; 1 yellow onion; Chicken bouillon powder, fish sauce, sugar, salt, black pepper

VivianPham @cook_19405432

Hà Nội

It's been a long time since I visited Vietnam, and being far from home, I really miss Northern dishes. I was craving bánh cuốn but couldn't find it anywhere, so I had to get into the kitchen and make it myself.

VivianPham @cook_19405432

Saved

Ingredients

🌯🥚🍳

For the bánh cuốn batter:
1 2/3 cupsrice flour (about 200 grams; you can also use pre-mixed bánh cuốn flour)
1/2 cuptapioca starch (about 70 grams)
4 1/4 cupswater (1 liter)
2 teaspoonsvegetable oil
For the filling:
1/2 poundground pork (about 250 grams)
1/2 cupdried wood ear mushrooms (about 50 grams)
1/3 cupdried shiitake mushrooms, optional (about 30 grams)
1small yellow onion (about 100 grams)
2-3scallions
3-4large eggs
For the broth:
Pork bones or spare ribs
1yellow onion
Seasonings:
Chicken bouillon powder, fish sauce, sugar, salt, black pepper

Saved

Steps

1

Mix the rice flour and tapioca starch in a 3:1 ratio. Add 4 1/4 cups water (1 liter), a pinch of salt, and 2 teaspoons vegetable oil. Stir well until smooth, then let the batter rest for 3-4 hours.
2

Simmer the broth with cleaned pork bones (or spare ribs). Add a pinch of salt and the yellow onion. Cook for about 30-40 minutes.
3

Thinly slice the onion and fry in hot oil until golden, then remove and drain. Soak the wood ear and shiitake mushrooms in hot water until soft, then finely chop. Dice the yellow onion and the white parts of the scallions. Season the ground pork with 1 teaspoon fish sauce and 1 teaspoon chicken bouillon powder, and let marinate for 15 minutes.
4

Heat a pan with a little oil. Sauté the diced onion and scallion whites, then add the marinated ground pork. Stir-fry until the pork is cooked, then add the chopped mushrooms and black pepper. Cook until the filling is dry.
5

Place a nonstick pan over low heat. Lightly brush the pan with a small amount of oil (or use a paper towel to spread the oil evenly). Be careful not to use too much oil, or the bánh cuốn will be greasy.
6

Pour 1 tablespoon of batter into the pan and quickly swirl to coat the surface evenly. Cover and cook for 1-2 minutes on low heat until the batter turns translucent. Flip the pan over onto a lightly oiled, smooth wooden cutting board and gently tap to release the bánh cuốn sheet.
7

Place some pork filling in the center of the bánh cuốn sheet and roll it up like a spring roll. Repeat until you have used most of the batter. For the last few ladles of batter, pour into the pan, crack an egg in the center, cover, and cook until just set. Carefully fold the edges over the egg and remove from the pan.
8

Season the broth to taste. To serve, place the pork-filled and egg bánh cuốn in bowls, sprinkle with fried onions and scallions, and ladle hot broth over the top. Enjoy!
9

Tips: • Don’t let the pan get too hot, and don’t add the batter too soon after oiling the pan. • Use a medium-sized nonstick pan for easier handling. • This recipe makes bánh cuốn with broth, which is delicious served with pickled spicy bamboo shoots. • If you want a recipe for bánh cuốn dipping sauce to eat with Vietnamese pork sausage, let me know!