Hanoian Food
HOW TO MAKE BANH CUON
Bánh cuốn known as Vietnamese Steamed Rice Rolls, is a traditional Vietnamese rice-based dish that is usually prepared hot and can be eaten with assorted condiments such as fish sauce, raw vegetables or Vietnamese ham (chả lụa).
It originated from China, from the Chinese dish Cheung (Noodle Rolls) during the 18th Hung Vuong era, when the Chinese introduced it to the Vietnamese and it was prepared as a gift during what is known today as the Tet Holiday.
It came to Vietnam around roughly 300BC in Prince An Quoc’s era where Vietnamese ancestors had been in Thanh Tri, the region known today as Hanoi where they started growing rice and finally perfected the banh cuon recipe. The dish has been prepared by the people of Vietnam for over two millennia and although it has seen much variations it still retains its core traditional taste for which it is known.
Banh cuon sounds pretty easy to make, however, it requires a certain skill to roll a good one. The original Thanh Tri version contains no fillings. As the recipe evolved, various fillings and styles came to be. Basically, we can divide the standard serving of banh cuon into three main parts: the soft rice cover, the sophisticated fillings, and the tasty sauce.
Over the years, banh cuon has spread to various parts of Vietnam and although it still retains its signature shape and taste, it is now prepared with different variations.
INGREDIENTS
0.7 ounces of kudzu flour
2.82 ounces of tapioca flour
5.3 ounces of rice flour
1/2 tsp pepper
7 ounces of minced pork
1 pc shallot
1 tsp seasoning powder
2 tbsp fried onion
1 pc onion
1 tsp garlic
1 tbsp fish sauce
5.3 ounces of wood ear mushroom
4 tbsp cooking oil
STEP 1
Combine the rice flour and tapioca flour in a large cup or bowl using boiling water and room temperature water. Twist and whisk for a while to mix it well, then let it soak for about 30mins.
STEP 2
Soak the wood ear mushroom in warm water for about 10 mins, then drain it and chop it.
STEP 3
Peel and dice the onions and shallots.
STEP 4
Season the pork with salt and pepper then mix it properly.
STEP 5
Stir fry the shallots with garlic about 1 tbsp and cooking oil in a pan for aroma. Add the minced pork, wood ear mushroom, onions, pepper, fish sauce, 1 tsp salt, and seasoning powder. Stir constantly over medium heat for about 10 minutes.
Make sure the shallots turn slightly golden brown. Then drain them using a mesh strainer. Capture the oil using a bowl, noting how nicely fragrant the oil is. The shallots should be crispy when cooled down. Transfer the filling into a clean bowl.
STEP 6
Carefully pour out the clear liquid from your batter into a measuring cup making note of the amount poured out. Measure out that same amount of fresh water and pour back into the batter. Mix well with salt and vegetable oil.
STEP 7
Heat your skillet over low heat until it gets hot and then lightly pour oil. Then pour 1/8 cup of batter into the hot skillet. Swirl the skillet so the batter can coat it evenly. Cover it with a lid and cook for about 45-60 seconds.
Remove the lid and then flip the pan over to remove the cake. Allow the skillet to cool for 1 min then place a tablespoonful of the meat filling on top of the cake. Fold over the sides and roll-up the cake. Keep on making cakes until you run out of ingredients.
STEP 8
Chop all the herbs, cut the steamed pork into thin slices, and arrange the vegetables and pork roll on a large plate. Serve the banh cuon rolls on a plate sprinkled with fried onions and fish sauce.