Bánh Cuốn Nóng (Steamed Rice Rolls)
Món truyền thống · Vietnamese
Classic Vietnamese steamed rice rolls, delicate and savory, filled with seasoned ground pork and wood ear mushrooms, served with a side of nuoc cham and fried shallots.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice flour200g
- Tapioca starch50g
- Water800ml
- Salt1 tsp
- Ground pork250g
- Wood ear mushrooms30g
- Shallots50g
- Fish sauce2 tbsp
- Sugar1 tsp
- Garlic2 cloves
- Vegetable oil2 tbsp
- Cilantrofor garnish
- Fried shallotsfor garnish
- Nuoc cham (fish sauce dipping sauce)for serving
Các bước
- 1
Prepare the filling: Finely chop wood ear mushrooms and mince garlic. Sauté minced garlic in oil until fragrant. Add ground pork and cook until browned. Stir in chopped mushrooms, fish sauce, sugar, and a pinch of salt. Cook for another 2-3 minutes until well combined. Set aside.
- 2
Make the batter: In a bowl, whisk together rice flour, tapioca starch, water, and salt until smooth. Let it rest for 15-20 minutes.
- 3
Steam the rice sheets: Lightly oil a non-stick pan or a steamer basket. Heat the pan/basket over medium-high heat. Pour a thin layer of batter to coat the bottom. Cover and steam for 1-2 minutes until the sheet is translucent and cooked.
- 4
Assemble the rolls: Carefully remove the steamed rice sheet. Spread a thin layer of the pork filling onto one half of the sheet. Fold the other half over the filling to create a roll. Repeat with the remaining batter and filling.
- 5
Serve: Arrange the bánh cuốn on a plate. Garnish with fresh cilantro and fried shallots. Serve immediately with nuoc cham for dipping.
