Bánh Cuốn

Silky steamed rice rolls stuffed with seasoned ground pork and earthy woodear mushrooms create an elegant Vietnamese breakfast that's surprisingly simple to master. The delicate wrapper practically melts on your tongue, while the savory filling provides satisfying depth and texture. Perfect for weekend mornings when you want to impress without spending hours in the kitchen.

Ingredients

1 cup rice flour (120 grams)

1/2 cup tapioca starch (60 grams)

1/2 teaspoon salt

1 1/4 cups water (300 milliliters)

2 tablespoons vegetable oil

8 ounces ground pork (225 grams)

2 ounces dried woodear mushrooms (60 grams)

2 shallots, minced

2 cloves garlic, minced

2 tablespoons fish sauce

1 teaspoon sugar

1/4 teaspoon white pepper

Fresh herbs for serving (dill, cilantro, mint)

Instructions

Soak the dried woodear mushrooms in warm water for 15 minutes until softened, then drain and chop finely into small pieces.

Heat 1 tablespoon of oil in a skillet over medium-high heat, add minced shallots and garlic, and sauté for 1 minute until fragrant.

Add the ground pork to the skillet and cook for 3-4 minutes, breaking it apart as it cooks, until no longer pink.

Stir in the chopped mushrooms, 1 tablespoon fish sauce, sugar, and white pepper, mixing well, then cook for 1 additional minute and transfer to a bowl to cool.

In a bowl, whisk together rice flour, tapioca starch, salt, and 1 1/4 cups water until the batter is smooth with a consistency similar to heavy cream.

Brush a nonstick crêpe pan or 8-inch nonstick skillet with oil and heat over medium-high heat until a drop of water sizzles immediately.

Pour 1/4 cup batter into the center of the pan and immediately tilt the pan in a circular motion to spread the batter into a thin, even crêpe about 7 inches in diameter, cooking for about 1-2 minutes until the edges begin to lift and the crêpe is set but still pliable.

Place 2-3 tablespoons of the pork and mushroom filling along the center of the crêpe, then roll it tightly from one end to the other, using a wooden spatula to help guide the roll.

Transfer the rolled bánh cuốn to a steamer basket lined with damp cloth or parchment paper, arrange seam side down, and continue with remaining batter and filling.

Steam all rolls over boiling water for 3-4 minutes until heated through, then serve hot with fresh herbs and dipping sauce made from fish sauce, lime juice, sugar, and water.