Banh Cuon
Ingredients
- 1/2 cup rice flour ⓘ
- 1/2 cup cornstarch
- 1/4 cup tapioca flour (see Note) ⓘ
- 1/2 teaspoon salt ⓘ
- 3 cups water ⓘ
- 2 tablespoons plus 2 teaspoons vegetable oil, plus more for brushing ⓘ
- 2 tablespoons dried tree ear mushroom pieces ⓘ
- 3/4 pound ground pork ⓘ
- 1 small onion, finely chopped ⓘ
- 1 tablespoon Asian fish sauce ⓘ
- Salt and freshly ground pepper ⓘ
- Nuoc Cham Sauce ⓘ
- 1 large cucumber, peeled and thinly sliced ⓘ
- 1/2 cup fried shallots (see Note) ⓘ
Instructions
- In a large bowl, whisk the rice flour with the cornstarch, tapioca flour and salt.
- Whisk in the water and 2 teaspoons of the oil until blended.
- In a small bowl, cover the tree ear mushrooms with warm water and let stand until softened, about 5 minutes.
- Drain and chop the mushrooms.
- In a small skillet, heat the remaining 2 tablespoons of oil.
- Add the ground pork and the onion and cook over moderate heat, breaking up the meat with a spatula, until no pink remains, about 4 minutes.
- Stir in the chopped mushrooms and the fish sauce and season with salt and pepper.
- Preheat the oven to 425.
- Oil 3 large baking sheets.
- Heat an 8-inch nonstick skillet and brush with oil.
- Whisk the rice-flour batter well.
- When the oil is hot, pour 2 tablespoons of the batter into the skillet, tilting and shaking the pan to evenly coat the bottom with batter.
- Cover and cook over moderate heat until the crepe is firm, about 2 minutes.
- With a spatula, flip the crepe and cook for 30 seconds longer.
- Flip the crepe out flat onto a prepared baking sheet.
- Repeat with the remaining batter to make a total of 18 crepes; don't let the crepes overlap on the baking sheets or they will stick together.
- Spoon about 2 tablespoons of the mushroom filling into the center of each crepe and fold in the sides to cover the filling and form a neat square.
- Cover the crepes with foil and bake until heated through, about 5 minutes.
- Arrange the rice crepe packets on a platter and spoon the Nuoc Cham Sauce over them.
- Scatter the cucumber slices, fried shallots and bean sprouts all over the crepes and serve.
Nutrition & Diet Analysis (per serving)
736
kcal
37% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).