Bánh cuốn Thanh Trì

Name: Bánh cuốn Thanh Trì
Total time: 3600 s
Yield: Serves 10 servings
Cuisine: American
Ingredients: 400 grams high-quality rice flour (about 2 2/3 cups); 2 heaping tablespoons tapioca starch (about 20 grams); 2 heaping tablespoons cornstarch (about 20 grams); 5 1/4 cups water (about 1250 ml); 1 teaspoon salt; 1 ounce dried wood ear mushrooms (about 30 grams); 3/4 cup vegetable oil (about 200 ml); 7 ounces green onions (about 200 grams); Sugar, rice vinegar, fish sauce, black pepper, fried shallots

Bếp Hien Dang @cook_4087014

Chào các bạn mình tên là Hiền, 43 tuổi. Mình sinh ra và lớn lên tại Hà Nội. Hiện giờ đang sinh sống tại Na-Uy. Mình làm kinh doanh nhưng có một đam mê ẩm thực, rất mong được học hỏi và chia sẻ công thức nấu ăn của mọi người ! Xin trân thành cảm ơn.

Bánh cuốn Thanh Trì holds a special place in the hearts of Hanoi locals. Known for its delicate technique, this rice roll is very thin, soft, and chewy. Even though the traditional version doesn't have a meat filling, Bánh cuốn Thanh Trì still captivates with its unique texture and flavor. Watching the skilled artisans of Thanh Trì make these rice rolls is like watching true masters at work. The rice used is carefully selected—Khang Dan rice, which is not too sticky or too hard, is soaked and ground into a smooth batter. The steaming water is always kept at a rolling boil (212°F/100°C) so the rice sheets cook quickly and stay chewy without falling apart. Once cooked, the rice sheets are brushed with a thin layer of scallion oil and topped with finely chopped wood ear mushrooms for a glossy, appetizing look. Traditionally, there was no meat filling, but nowadays, some restaurants add a filling of pork and mushrooms. The rice sheets are stacked in layers, and when served, each layer is peeled off and arranged on a plate, accompanied by fresh herbs, fried shallots, cinnamon pork sausage, and sometimes a touch of ca cuong essence for extra aroma. Although I was born in Hanoi, Bánh cuốn Thanh Trì is one of those humble street foods with a natural flavor that has become a part of daily life for Hanoians. For those of us far from home, this dish brings back unforgettable memories. I remember as a child, my parents would send me to exchange rice for Bánh cuốn Thanh Trì, and I was always excited. Even though I can't enjoy this dish often now, I can still make these thin, chewy rice rolls myself, bringing back the authentic taste of Thanh Trì. While my homemade version may not be exactly like the original, it helps me relive cherished memories. Thank you to the people of Thanh Trì for giving me such a wonderful flavor and memory.

Bếp Hien Dang @cook_4087014

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Ingredients

60 minutes

Serves 10 servings

400 gramshigh-quality rice flour (about 2 2/3 cups)
2heaping tablespoons tapioca starch (about 20 grams)
2heaping tablespoons cornstarch (about 20 grams)
5 1/4 cupswater (about 1250 ml)
1 teaspoonsalt
1 ouncedried wood ear mushrooms (about 30 grams)
3/4 cupvegetable oil (about 200 ml)
7 ouncesgreen onions (about 200 grams)
Sugar, rice vinegar, fish sauce, black pepper, fried shallots

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Steps

60 minutes

1

Mix 400 grams (about 2 2/3 cups) rice flour, 2 heaping tablespoons tapioca starch, and 2 heaping tablespoons cornstarch together.
2

Add 1 teaspoon salt to the flour mixture.
3

Pour in 5 1/4 cups water (about 1250 ml) and mix well.
4

Stir until the batter is smooth, then let the mixture soak overnight or for 7-8 hours.
5

After soaking, the batter will settle. Pour off the clear water on top, measure how much you remove, then replace it with the same amount of fresh water and stir well. For best results, change the water several times during soaking to make the batter smoother and chewier.
6

Fill a steamer with water and bring to a boil over high heat. Once boiling, quickly pour a thin layer of batter onto the steaming tray, spread it evenly, and cover to steam until cooked.
7

Once cooked, gently remove the rice sheet.
8

Brush each rice sheet with a thin layer of scallion oil and sprinkle with chopped wood ear mushrooms. Repeat until all the batter is used. If you don't use all the batter, you can refrigerate it and make more rice rolls later—just replace the water before using again.
9

For scallion oil: Finely chop the green onions and place them in a heatproof bowl. Add 1/2 teaspoon salt and 1/2 teaspoon sugar. Heat 3/4 cup (200 ml) vegetable oil until hot, then pour over the green onions and stir well. The salt and sugar help keep the scallion oil a vibrant green.
10

The finished scallion oil should have a bright green color.
11

Soak the dried wood ear mushrooms until soft, rinse well, finely chop, then sauté with minced shallots until fragrant.
12

Slice shallots and fry until golden and crispy.
13

To make the dipping sauce: Mix 1/3 cup warm water (about 100 grams), 2 tablespoons sugar (about 30 grams), 2 tablespoons fish sauce (about 30 grams), and 2 tablespoons rice vinegar (about 30 grams). Add minced garlic and chili, and a pinch of black pepper to taste. Stir until the sugar dissolves. Adjust with more sugar or water if your fish sauce is very salty.
14

Once all the rice sheets are steamed, stack them and let cool completely. Peel off each thin sheet, roll up, or leave flat and cut into pieces to serve on a plate.
15

Serve Bánh cuốn Thanh Trì with fresh herbs, cilantro, cinnamon pork sausage, and a mild sweet-and-sour fish sauce, topped with fragrant fried shallots.