How to make Vietnamese Steamed Rice Rolls (Banh Cuon)

By Vicky Pham · 90 min

Ingredients

Instructions

1. Soak the dried woodear mushrooms in warm water until soft, about 30 minutes. 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, and mix until combined.
3. Heat 2 tablespoons of vegetable oil or shallot oil in a large pan over medium-high heat. Add the garlic and onion and sauté until fragrant, about 1 minute.
4. Add the pork and mushroom mixture. Break up the pork chunks with a wooden spoon and cook until the pork is cooked through, about 6 minutes.
5. In a medium bowl, stir the batter ingredients together until dissolved, then set aside to rest for at least 30 minutes.
6. Grease a 10-inch nonstick skillet with lidded cover with vegetable or shallot oil, rubbing it in with a paper towel until no oil is visible. Heat on medium-high.
7. Pour about ⅓ cup of batter into the skillet, 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. Remove the lid. 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 stovetop.
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 dipping sauce on the side. Drizzle the sauce over the rolls, mix well and eat.

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

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