Bánh cuốn nóng

Name: Bánh cuốn nóng
Cuisine: American
Ingredients: 1 2/3 cups rice flour (about 200 grams); 1/3 cup tapioca starch (about 50 grams); 2 cups water (about 500 ml); 1 pinch salt; 1 tablespoon vegetable oil; 7 ounces ground pork (about 200 grams); 3 large dried wood ear mushrooms; Salt, sugar, chicken bouillon powder, black pepper, shallots; Fish sauce, sugar, garlic, chili; Fresh herbs (such as cilantro or mint), cucumber, crispy fried shallots

NPNQ @Quin_Quin

Khánh Hoà

Bánh cuốn is a beloved dish found throughout Vietnam, enjoyed for its lightness and versatility—delicious whether hot or cold, perfect for breakfast, a snack, or a light meal. Depending on the region, bánh cuốn can be filled with different ingredients like pork, Vietnamese sausage, fermented pork, or egg, and the dipping sauce is adjusted to taste. An international publication once called bánh cuốn the "Vietnamese crepe"—a dish rich in tradition and nutrition.

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Ingredients

For the batter:
1 2/3 cupsrice flour (about 200 grams)
1/3 cuptapioca starch (about 50 grams)
2 cupswater (about 500 ml)
1 pinchsalt
1 tablespoonvegetable oil
For the filling:
7 ouncesground pork (about 200 grams)
3large dried wood ear mushrooms
Salt, sugar, chicken bouillon powder, black pepper, shallots
For the dipping sauce:
Fish sauce, sugar, garlic, chili
Fresh herbs (such as cilantro or mint), cucumber, crispy fried shallots

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Steps

1

Mix the tapioca starch and rice flour with 2 cups (500 ml) of warm water. Stir until smooth, then let the batter rest in the refrigerator for 1 hour. After resting, pour off the water on top and replace it with fresh water in the same amount. Add a pinch of salt and 1 tablespoon of vegetable oil, stir well, and the batter is ready to use. For convenience, you can let the batter rest overnight in the fridge and just change the water in the morning to save time.
2

While the batter rests, prepare the pork filling. Heat oil in a pan, add finely chopped shallots, and sauté until fragrant. Add the ground pork and stir until it starts to brown. Season with a little salt, sugar, and chicken bouillon powder to taste. Add the soaked, finely chopped wood ear mushrooms, stir for about 1 more minute, then turn off the heat and add black pepper.
3

Wash and pick the leaves from the fresh herbs, and finely chop the cucumber. For the dipping sauce: mix 3 tablespoons hot water, 4 tablespoons good-quality fish sauce, 3 tablespoons sugar, and squeeze in fresh lime juice to taste. Add minced garlic and chili for extra flavor.
4

To make the crepes, heat a nonstick pan over medium heat. Brush the pan with a thin layer of oil using a pastry brush or a paper towel dipped in oil and held with chopsticks.
5

When the pan is hot, pour in about 1/2 tablespoon of batter and swirl to coat the bottom evenly. Cover the pan and cook for 15-20 seconds. When the crepe turns translucent, invert the pan over a plate or cutting board brushed with oil. Place 1 tablespoon of the pork filling on the crepe and quickly roll it up.
6

Repeat until all the batter and filling are used. Serve the bánh cuốn hot, topped with sweet and tangy dipping sauce, Vietnamese pork sausage (if available), and crispy fried shallots. Enjoy!