Name: Bánh Cuốn with Herbs and Fried Shallots
Yield: 4 servings
Ingredients: 200 g rice flour; 50 g tapioca starch; 900 ml water; 1 tsp salt; 1 tbsp vegetable oil; 300 g ground pork; 3 medium shallot; 30 g (dried) wood ear mushrooms; 3 tbsp fish sauce; 2 tsp sugar; 1 tbsp lime or rice vinegar; 120 ml water (for sauce); 3 tbsp fried shallots; 50 g pork floss (ruoc); 2 large eggs; 1 small bunch fresh herbs (cilantro or Thai basil); 100 g Vietnamese sausage (cha lua) or Chinese sausage (lap xuong); 1 small chili

1

Make batter: whisk rice flour, tapioca starch, salt and 900 ml water until smooth and rest 30 minutes.

2

Soak mushrooms: rehydrate wood ear mushrooms in hot water 15 minutes, chop; finely slice 3 shallots.

3

Cook filling: sauté 1 tbsp oil, add ground pork, chopped mushrooms and half the sliced shallots, season with 1 tbsp fish sauce and 1 tsp sugar; cook until dry.

4

Steam sheets: heat a large flat pan or crepe pan over a steamer, oil lightly, pour a thin ladle of batter, cover and steam 45–60 seconds until translucent; lift onto plate.

5

Assemble: place filling on each sheet, roll tightly; top with fried shallots and pork floss and optionally a fried egg on some rolls.

6

Make nước chấm: mix 3 tbsp fish sauce, 120 ml water, 1 tbsp lime (or vinegar), 2 tsp sugar and sliced chili to taste.

7

Serve: arrange rolls with herbs, sliced sausage and dipping sauce.

Bánh Cuốn with Herbs and Fried Shallots

Ingredients

Instructions

Mr. Lin’s Kitchen's top picks