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Vietnamese Steamed Rolled Cakes Recipe

Bánh Cuốn Recipe (Vietnamese Steamed Rice Rolls)

Bánh cuốn (Vietnamese steamed rolled cakes) require a little effort to find suitable ingredients and prepare, but rest assured that your investment will pay off more than you can imagine. Let’s learn how to make this savory, flavor-packed, fresh veggie-filled dish.
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Course: Main Course
Cuisine: Vietnamese
Keyword: Bánh Cuốn, Vietnamese Steamed Rice Rolls
Level of Difficulty: Medium
Dietary Preference: None
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 724kcal

Equipment

  • Steamer
  • Pan
  • Steamer Cloth
  • Bamboo Chopsticks
  • Knife
  • Board
  • Spatula
  • Sieve
  • Ladle

Ingredients

For The Rice Batter

  • 200 grams rice flour
  • 100 grams tapioca flour
  • 750 ml water
  • 1 tablespoon cooking oil
  • 0.25 teaspoon salt

For The Filling

  • 200 grams minced pork
  • 10 grams wood ear mushrooms
  • 0.5 carrot
  • 0.5 onion
  • Scallion
  • Shallots
  • Garlic
  • 0.5 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 0.5 teaspoon salt
  • 2 teaspoon MSG
  • Black pepper

For The Dipping Sauce

  • 5 tablespoons Vietnamese fish sauce
  • 1 tablespoons of lemon juice
  • 4 tablespoons sugar
  • 300 ml warm water
  • Garlic
  • Red chili

For The Side Dishes And Garnishes

  • 300 grams Vietnamese pork sausage
  • 200 grams Vietnamese cinnamon pork pate
  • Vegetables: cucumber, bean sprouts, lettuce, perilla, basil, fish mint, peppermint, etc.
US Customary - Metric

Instructions 

  • Mix rice flour and tapioca flour in water until they are completely dissolved. Add salt and oil to the mixture and stir well. Let the batter rest for 20 - 30 minutes.
    Mixing Flour
  • Chop wood ear mushrooms, carrots, onions, shallots, and scallion finely.
    Avoid Forming Lumps
  • Mix the chopped ingredients with pork mince and seasoning. Set aside some shallots.
    Make Toppings
  • Heat the oil in a skillet over medium heat. Cook some minced garlic and shallots until fragrant.
    Skillet Over Medium
  • Add the pork mince mixture. Cook the filling over high heat. Constantly stir everything until it is just done. Add some oyster sauce and continue stirring.
    Heat And Cook
  • Remove the cooked filling and let it drain for 10 minutes.
    Cooked Filling And Let
  • Cook some fried shallots in the skillet.
    Some Fried Shallots
  • Transfer it to a separate bowl to use as toppings for the finished dish.
    Toppings For The Finished
  • If you use a steamer, fill it with water and bring it to a boil. Stretch the steaming cloth over the steamer. Pour a large spoonful or ladleful of rice batter onto the cloth and spread it out thinly and evenly into a round shape. Close the lid and wait for 30 - 40 seconds.
    Large Spoon Or Ladle
  • Open the lid and check whether the sheet has become semi-translucent. Spread the pork filling on the sheet and roll it up with a bamboo chopstick.
    Semi Transparent
  • If you use a nonstick pan, coat it with a thin layer of oil.
    Coat The Pan
  • Then follow the same process as with the steamer.
    Bamboo Chopstick
  • Make the dipping sauce by mixing Vietnamese fish sauce, sugar, and lemon juice together in warm water. Add minced garlic and red chili. Stir well.
    Fish Sauce
  • Top the steamed rolled cakes with fried shallots. Serve with Vietnamese cinnamon pork pate, pork sausage, vegetables, and the dipping sauce.

Video

Notes

  • After removing the rolled cakes from the steamer/ pan, you should brush the surface of each one with some oil to prevent them from sticking with each other.

Nutrition

Calories: 724kcal | Carbohydrates: 79g | Protein: 24g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 2790mg | Potassium: 495mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1337IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg