How Street Food Vendors and Restaurants Make Banh Cuon (Vietnamese Steamed Rice Rolls)

By Vicky Pham · 90 min

Ingredients

Instructions

1. Soak the dried wood ear mushrooms in warm water for about 30 minutes until soft. Drain, rinse well, squeeze out the excess water and chop finely.
2. In the same bowl, add the ground pork, chicken bouillon powder, sea salt, sugar and ground black pepper. Mix until combined.
3. Heat the vegetable oil in a large pan over medium-high heat. Add the garlic and onion and sauté for about 1 minute until fragrant.
4. Add the pork and mushroom mixture and break up any lumps of pork with a wooden spoon. Cook until the pork is cooked through, about 6 minutes.
5. In a medium bowl, stir all the batter ingredients together until dissolved. Let it stand for at least 30 minutes.
6. Grease a 10-inch nonstick skillet with a lid with vegetable or shallot oil, rubbing it in with a paper towel until no oil is visible. Heat on medium-high.
7. Pour in about 1/3 cup of batter, immediately lift and swirl the pan so the batter covers the bottom as thinly as possible. Cover with the lid and steam for about 30 seconds.
8. Uncover, spread a thin layer of the pork filling toward one end of the rice sheet and roll it up with a spatula. If the sheet slides off easily, flip it onto an oiled sheet pan and roll the rolls off the stove.
9. Repeat until all the batter and filling are used up.
10. Serve with lettuce, bean sprouts and cucumber, topped with fried shallots and Vietnamese ham, with the sauce on the side for drizzling.

Summarized from Vicky Pham's video. Watch it for the details.

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