Banh Cuon

Name: Banh Cuon
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 300 g rice batter; 200 g minced pork; 30 g wood ear; 1 handful fried shallots; nuoc cham — to serve; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Banh Cuon, a beloved breakfast staple in Hanoi, finds its charm in the hands of skilled home cooks. This version captures the essence of family meals, where salt is measured by intuition and a generous hand of fat brings richness. It’s a dish best served fresh from the kitchen, with each roll meticulously crafted and shared at the table, embodying the warmth of a Vietnamese morning.

Expect a soft, delicate rice crepe enveloping a savory filling of minced pork and earthy wood ear mushrooms. A sprinkle of crispy fried shallots adds a delightful crunch, while a side of nuoc cham brings a bright, tangy balance. It’s a symphony of textures and flavors, crafted for communal enjoyment.

Ingredients

300 grice batter
200 gminced pork
30 gwood ear
1 handfulfried shallots
nuoc cham — to serve
to tastefine sea salt

Method

Start by soaking 30 g of wood ear mushrooms in warm water for about 15 minutes until they become soft and pliable. Drain them well and chop finely. Prepare 200 g of minced pork by seasoning it lightly with fine sea salt to taste, mixing well to ensure even distribution.
Heat a large non-stick pan over medium heat and add a small amount of oil. Once the oil is shimmering, add the seasoned minced pork and cook, stirring frequently, until the pork is browned and cooked through, about 5 to 7 minutes. Add the chopped wood ear mushrooms to the pan and continue to cook for another 2 minutes until the mushrooms are well incorporated and fragrant.
Remove the pork and mushroom mixture from the pan and set aside. Clean the pan if necessary, then return it to the heat. Add a thin layer of oil to the pan, ensuring the entire surface is coated to prevent sticking.
Pour a small ladleful of the 300 g rice batter into the pan, swirling quickly to form a thin, even layer. Cover the pan with a lid and let it steam for about 1 minute. The rice sheet is ready when it becomes translucent and slightly lifts from the edges of the pan.
Carefully transfer the rice sheet onto a clean surface. Place a small amount of the pork and mushroom filling along one edge of the sheet. Gently roll the sheet over the filling to form a tight roll, similar to a spring roll.
Repeat the process with the remaining batter and filling until all are used. Arrange the rolls on a serving platter.
Finish the dish by sprinkling a handful of fried shallots over the top of the rolls. Serve immediately with nuoc cham on the side for dipping. Adjust the seasoning with additional fine sea salt if needed, keeping in mind the balance of flavors.