Bánh Cuốn Thanh Trì (Classic Steamed Rice Rolls)

Nguyên liệu

• Rice flour200g
• Tapioca starch50g
• Water700ml
• Salt1 tsp
• Ground pork250g
• Wood ear mushrooms30g (dried)
• Shallots50g
• Fish sauce2 tbsp
• Sugar1 tsp
• Vegetable oil2 tbsp
• Garlic2 cloves
• Fresh cilantrofor garnish
• Limefor serving

Các bước

1. 1

   Soak dried wood ear mushrooms in warm water until rehydrated, then finely chop. Finely chop shallots. Mince garlic.

2. 2

   In a bowl, mix ground pork with chopped wood ear mushrooms, 1 tbsp fish sauce, 1 tsp sugar, and half of the minced garlic. Set aside to marinate.

3. 3

   Prepare the batter: Whisk together rice flour, tapioca starch, 1 tsp salt, and 700ml water until smooth. Let it rest for 15-20 minutes.

4. 4

   Heat 1 tbsp vegetable oil in a pan over medium heat. Add the chopped shallots and remaining minced garlic, sauté until fragrant and lightly golden. Add the marinated pork mixture and cook until browned and cooked through. Drain excess fat.

5. 5

   Prepare the dipping sauce (nước chấm): In a small bowl, combine 2 tbsp fish sauce, 1 tbsp sugar, and 100ml water. Stir until sugar dissolves. Add lime juice to taste.

6. 6

   Steam the Bánh Cuốn: Lightly grease a non-stick pan or a specialized bánh cuốn steamer. Pour a thin layer of batter into the hot pan, swirling to create a thin crepe. Steam for 1-2 minutes until the crepe is translucent and cooked. Carefully remove the crepe onto a plate.

7. 7

   Spread a thin layer of the cooked pork filling onto one half of the steamed crepe. Fold the crepe in half, then roll it up to form a cylinder.

8. 8

   Repeat with the remaining batter and filling. Arrange the rolled Bánh Cuốn on a serving platter.

9. 9

   Fry the remaining chopped shallots in 1 tbsp vegetable oil until golden brown and crispy. Drain on paper towels.

10. 10

    Serve the Bánh Cuốn immediately, garnished with fried shallots and fresh cilantro. Serve with the prepared dipping sauce.