Bánh cuốn – Vietnamese Steamed Rice Rolls

Ingredients

Dough

• 200 g rice flour (or ready-made bột bánh cuốn mix )
  CAUTION: Must be finely ground – coarse flour will cause a rough surface
• 100 g tapioca or corn flour
• 600 ml of water
• 1 – 2 tbsp neutral oil (sunflower, rapeseed)
• a pinch of salt

Filling

• 300–400 g minced pork
• ½ medium onion, finely chopped
• approx. 20 g soaked Auricularia mushrooms ( Judas' ear , black mushrooms)
• 1 – 2 cloves of garlic
• 1 tbsp fish sauce
• 1 teaspoon sugar
• black pepper to taste
• Tip: Some people also add jicama or carrots for texture – optional

Serving

• fresh cucumbers cut into strips
• fresh herbs (mint, coriander)
• cha lụa – Vietnamese pork sausage (optional)

Nước chấm – Vietnamese dipping sauce

• 3 tbsp fish sauce
• 3 tbsp sugar
• 6 tbsp warm water
• 2 tbsp lime or lemon juice
• 1 – 2 cloves of garlic (chopped)
• chili to taste

CAUTION: Stir until the sugar dissolves and the flavors combine.

Procedure

1. Prepare the dough

1. In a bowl, thoroughly mix the rice flour, tapioca flour, water, oil, and salt until you get a smooth, thin dough without lumps .
2. Let it rest for 20-30 minutes.
   CAUTION: This step is crucial for the delicate structure of the slices.

Tip: Mix the dough again before each use, the flour tends to settle to the bottom.

2. Filling

1. Heat a small amount of oil in a frying pan, fry the onion and garlic until translucent.
2. Add minced meat, fry until browned.
3. Stir in mushrooms, fish sauce, sugar and pepper. Remove from heat.

Tip: Fry only until the meat is browned.
ATTENTION: The filling must not be wet or overcooked - it should remain loose and aromatic.

3. Steaming and rolling

Traditional method:

1. Place a clean cloth over a large pot of boiling water (or use a pot with a steamer strainer).
2. Using a ladle, pour a thin layer of dough onto the cloth and let it steam for about 2-3 minutes until the dough is translucent.
3. Using a spatula, gently separate a thin layer of rice.
   CAUTION: The slice must be as thin as possible – thick dough means a rubbery texture.
4. Place 1–2 tablespoons of filling in the middle of the sheet and roll it up.
   CAUTION: Work quickly while the slice is still warm and flexible.

Tip: If you don't have a steamer, you can also prepare the dough in a well-heated non-stick pan as an ultra-thin pancake.

4. Serving

1. Place the rolls on a plate, add fresh cucumbers, herbs and slices of cha lụa.
2. Drizzle with nước chấm sauce or serve it separately as a dip.
3. Sprinkle with optional crispy roasted shallots.

WARNING

• The dough should be almost transparent and extremely thin – the consistency should resemble cooking cream. If it is too thick, the slices will be thick and rubbery.
• Bánh cuốn are not fried . It is the steaming that gives them their typical softness and lightness.
• Thin layer of dough – the thinner the slice, the better the result. A properly prepared slice is semi-transparent.
• Don't make the filling too wet - excess juice will make the rice slice soggy.
• Immediately coat the steamed slice with a thin layer of oil - it won't tear or stick.

Tips for the perfect Bánh cuốn

• The classic filling is pork with mushrooms, but you can vary it with shrimp or vegetables to your taste.
• You can add finely chopped shrimp to the filling or combine meat with mushrooms in a 1:1 ratio.
• Add a drop of rice vinegar or a few drops of chili oil to the nước chấm sauce for greater depth of flavor.
• Serve with roasted shallots or garlic – they will add contrast to the delicate texture of the rolls.