Entree: Vietnam – Northern Vietnam – Banh Cuon (Steamed thin rice crepes filled with seasoned pork and mushrooms, served with herbs and fish-sauce dipping sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 0 min

Total 50 min

Ingredients

- 1 1/2 cups (225 g) rice flour
- 1/2 cup (60 g) tapioca starch
- 2 1/2 cups (600 ml) water
- 1 tsp (6 g) salt
- 1 tbsp (15 ml) vegetable oil for batter
- 2 tbsp (30 ml) vegetable oil for cooking and filling
- 8 oz (225 g) ground pork
- 1 cup (70 g) rehydrated wood ear or shiitake mushrooms, finely chopped
- 4 shallots, minced (about 3 oz / 85 g)
- 1 clove garlic, minced (about 3 g)
- 1 tbsp (15 ml) fish sauce (for filling)
- 1/4 tsp (0.5 g) ground black pepper
- 1 cucumber, thinly sliced (for serving)
- Fresh herbs: mint, cilantro, and Thai basil (to taste)
- Optional: 8 oz (225 g) Vietnamese pork sausage (chả lụa), sliced (for serving)
- For nước chấm (dipping sauce):
  - 1/4 cup (60 ml) fish sauce
  - 3 tbsp (45 g) granulated sugar
  - 1/4 cup (60 ml) lime juice
  - 1/4 cup (60 ml) warm water
  - 1 clove garlic, minced
  - 1 small red chili, thinly sliced

Instructions

1. Make the batter: Whisk rice flour, tapioca starch, salt, vegetable oil, and 2 1/2 cups (600 ml) water until smooth. Let rest at room temperature 30 minutes.
2. Prepare the filling: Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté minced shallots until translucent, about 2–3 minutes. Add garlic and cook 30 seconds.
3. Add ground pork to the skillet and break up with a spatula. Cook until no longer pink, about 5–6 minutes. Stir in chopped mushrooms, 1 tbsp (15 ml) fish sauce, and 1/4 tsp (0.5 g) black pepper. Cook 2–3 more minutes to meld flavors. Adjust seasoning, then remove from heat and keep warm.
4. Prepare steamer: Bring a wok or large pot with 2–3 inches (5–8 cm) of water to a simmer. Stretch a thin, clean cotton cloth (or use a reusable nonstick steaming mat) over a steaming frame or place a shallow flat pan that fits the pot to steam crepes on. Lightly oil the steaming surface.
5. Steam crepes: Stir batter. Pour a thin layer (about 1/4 cup / 60 ml) of batter onto the oiled steaming surface, quickly tilt to spread into a thin circle. Cover and steam until the crepe becomes translucent, 30–45 seconds. Carefully remove the crepe with a thin spatula onto a lightly oiled plate.
6. Assemble rolls: Spoon 1–2 tbsp (15–30 ml) of the pork-mushroom filling near one edge of each crepe, fold sides and roll tightly. Place rolled bánh cuốn on a serving platter and cover to keep warm. Repeat with remaining batter and filling.
7. Make nước chấm: Whisk together 1/4 cup (60 ml) fish sauce, 3 tbsp (45 g) sugar, 1/4 cup (60 ml) lime juice, 1/4 cup (60 ml) warm water, minced garlic, and sliced chili until sugar dissolves. Taste and adjust brightness or sweetness.
8. Serve: Arrange bánh cuốn with cucumber slices, fresh herbs, and slices of chả lụa if using. Serve warm with nước chấm for dipping.