Banh Cuon Vietnamese Steam Rice Rolls
Banh Cuon Vietnamese Steamed Rice Rolls By The Ravenous Couple
Banh cuon is a very light crepe often with ground pork, minced wood ear mushroom, and onions and eaten with Vietnamese ham (cha lua), steamed beansprouts, and cucumbers. Another variation arising from a village in Northern Vietnam famous for their banh cuon is called banh cuon “Thanh Tri” a style where the crepe is not rolled but kept in sheets without any filling, and sprinkled with fried onions.
- 1 bag of Rice Flour (16 oz)
- Tapioca flour (8 oz)
- 1 oz. Potato Starch
- 1 tablespoon Salt
- 7 cups of water
- 1 lb ground pork
- 1 cup Wood Ear mushrooms (soaked and drained and chopped into small pieces)
- 1 medium onion
- 1 shallot, thinly diced
- 1 tbs fish sauce
- fresh cracked pepper
- Vietnamese ham, Cha Lua
- Fried Shallots
- Bean Sprouts (steamed-microwave covered for about a minute)
- Cucumber (thinly juliened)
- Cham Dipping Sauce
- Cooking oil, brush, large tray
Full recipe and instructions on how to make this delicious dish, click here.
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