Bánh Cuốn

Steamed rice sheets rolled around pork and mushroom.

Ingredients

• 2 cups Rice flour
• ½ cup Tapioca flour
• 4 cups Water
• 400 g Ground pork
• 1 cup Wood ear mushrooms
• 4 Shallots
• ¼ cup Fish sauce
• 3 tbsp Lime juice
• 3 tbsp Sugar
• 200 g Bean sprouts
• ¼ cup Fried shallots
• 1 cup Herbs

Method

1. Make the batter — Whisk the flours with water and rest at least 4 hours; a thin, well-rested batter is essential.
2. Make the filling — Fry the pork with soaked chopped wood ears and shallots until dry.
3. Steam the sheets — Ladle a thin layer of batter onto cloth stretched over boiling water, cover, and steam 45 seconds until translucent.
4. Lift carefully — Slide the delicate sheet onto an oiled surface.
5. Roll — Add filling and roll into a loose cylinder.
6. Make the dip — Mix fish sauce, lime, sugar and water into a light dipping sauce.
7. Bánh Cuốn is ready — Serve with fried shallots, herbs and the dipping sauce.

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• Bánh Mì
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