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Bánh cuốn - Vietnamese steamed rice rolls

Hot rolls of Banh Cuon fresh out of the steamer are popular on the streets of Vietnam. This recipe teaches you how to steam them and fill them with a traditional pork and vegetable filling.
5 from 1 vote
Prep Time 3 minutes
Cook Time 1 hour
Total Time 7 hours
Course Breakfast
Cuisine vietnamese
Servings 4
Calories 311 kcal

Ingredients
  

RICE FLOUR BATTER

FILLING

  • 15 . g of dried woodear mushrooms
  • Filtered hot water
  • 2 Tbsp neutral cooking oil
  • 127 g of onion peeled and finely chopped
  • 300 g of ground pork
  • 1 teaspoon salt
  • 1/2 tsp MSG (monosodium glutamate)
  • 1 teaspoon ground pepper
  • The 172 grams of jicama are peeled and finely chopped
  • 29 g of green onions may be used as an option

SIDES

EQUIPMENT USE

Instructions
 

BATTER PREP

  • Mix all the flours in the container or bowl and add the water. Mix well and let it allow to soak for 8 hours or for a night.
  • By using a ladle take out and dispose of half the water (660g if you didn't increase the amount of the recipe) Be sure not to disrupt the flour.

FILLING

  • The dried woodwear mushrooms should be hydrated in hot water that has been filtered until completely hydrated, approximately 30 minutes. Rinse them and then finely chop. Peel and chop finely the onion. Peel and chop finely the Jicama. Then squeeze the jicama you've chopped by hand to get rid of the most moisture you can. Place it in a preparation bowl.
  • In a saucepan, heat it to medium heat. Then add onions and oil. Cook until lightly golden. Add the pork as well as salt, MSG and pepper. sauté on medium. Continue dispersing the pork so that it doesn't get clumped up and it cooks evenly.
  • Once the pork is 80 percent cooked, add the jicama , and cook until there's nearly no water in on the surface (this can take about a minute). Add the mushrooms, and saute until they warm it up but it's still able to maintain some crunch. It should take around 3-4 minutes
  • If you're using the green onion, you can add them them now and then turn off the flame. Mix until well-combined and then reseason according to your preference.

STEAMING The BANH CUON

  • Just before you're ready cook, add Salt to your batter, and mix it to completely blend.Set your steamer on the stove and fill it 3/3 full with water. Bring it to a boil at the highest temperature.
  • Mix the batter bowl every time before making a ladle in order to ensure that the flour and water are well-mixed. Place an even layer on the screen that is steaming then quickly spread the batter across the screen evenly. It could pool in the middle if your fabric isn't taut enough and you don't want it to do that. It will be obvious that you've been too slow to distribute the batter if the ladle begins to stick against the cloth that is steaming. Cover the container and allow it to steam for around 40 seconds. Open the lid and inspect. If you are able to open the lid, you'll be able to tell that it's cooked when the cake starts to appear bubbly onto the fabric. It's also clearer after cooking, and isn't as white.
  • Take the rice cake out. Utilize your stick to get under one of the circles approximately 2 inches, then move it between left and right. The first couple of attempts are usually not as effective because the fabric of the steamer is still in the process of priming therefore don't judge the outcome until you reach the third one.
  • This is the perfect time to tweak the batter. In case the final steam roll appears too thick, you can add 1-2 tablespoons of chilled water into the batter. If the batter is too thin, you could add 1 tbsp rice flour. It's too thin when you cannot spread the batter enough in a way that leaves any holes. It's too heavy if it cannot be spread out easily and is hard to take off out of the screen.
  • Spread it out on an oily tray or plate (oiling each time prior to placing on banh cuon to ensure it doesn't get stuck) Here's how to create a long Banh Cuon more quickly. Get the rice sheet removed from your stick and cut across the length of the stick using either a knife or spoon. Place about 1 tbsp of filling in each piece, then fold it about one-quarter of it.
  • Continue folding it around three times until the sheet has run out. Repeat until you're running out of batter. Remember to thoroughly stir the bowl before pouring out each batch.
Keyword bánh cuốn, banh cuon recipe, Vietnamese steamed rice rolls