Vietnamese Steamed Rice Rolls – Banh Cuon

Strolling on streets in the morning you might catch lots of Vietnamese picking Steamed Rice Rolls for breakfast. It is a rice-based delicacy that can be enjoyed hot with various side food such as Vietnamese ham, herbs, and mixed dipping fish sauce.

Nowadays, not many people are aware that Bánh cuốn has its origins from China. When the Chinese first introduced what was known today as the Noodle Rolls (Cheung) to the Vietnamese cuisine culture during the 18th Hung Vuong era, Bánh cuốn was often prepared and given as a gift for the equivalent of today’s Tet Holiday. Since then, Bánh cuốn has taken on various forms as it spreads from the northern to the southern parts of Vietnam.

Banh cuon - the famous dish in Vietnam

Banh cuon – the famous dish in Vietnam

You can easily find many places to taste this food. However, if you want to try making this dish at home, here is the tip for you.

Igredients:

+ For the filling

- 300g ground pork

- 1/2 chopped spring onion to garnish

- 30g dried wood ear mushrooms

1/2 tsp salt, 1/2 tsp pepper

+ For the rice rolls:

- 400g Banh cuon flour

- 1 litter water

- 1tbsp salt

+ For the crispy flied shallot

- 200g red shallots.

How to make Banh Cuon

Step 1: Peel the onions, shallots and mince them. Dip the wood ear mushrooms in warm water, let dry and cut into small pieces.

Onion, woodear mushroom is chop then fly onion until turns to yellow

Onion, wood ear mushroom is chopped

Step 2: Add the rice flour, tapioca flour, 1 tsp salt, 1 tbsp cooking oil into a large bowl. Slowly pour 2 bowls of water in and stir well.

To make the rice crepe, dissolve the “Banh cuon” flour, salt, vegetable oil in 1 liter water
To make the rice crepe, dissolve the "Banh cuon" flour, salt, vegetable oil in 1 liter water

To make the rice crepe, dissolve the “Banh cuon” flour, salt, vegetable oil in 1 liter water

Step 3: Stir fry the shallot, garlic with 1 tbsp cooking oil in a pan for the aroma. Add the minced pork, onions, wood ear mushroom in and season with pepper, 1 tsp salt, fish sauce, and seasoning powder. Stir fry for about 10 minutes.

Fry the shallot slices until they turn slightly golden brown.

Fry the shallot slices until they turn slightly golden brown.

Step 4: Heat another frying pan with 1 tbsp cooking oil. Scoop the flour mixture in so that it forms a very thin layer that spreads across the surface of the pan.

dom-gian-voi-cach-lam-2-loai-banh-cuon-nhan-thit-va-nhan-tom-2

Daub 1 tbsp cooking oil on the surface of a plate, place the cooked rice cake on. Scoop the minced pork mixture in and roll it like the image above. Repeat until all the flour and meat mixture are finished.

Step 5: Arrange all the finished Banh Cuon rice flour rolls on a plate, sprinkle some fried onions on top. You can enjoy Banh Cuon with Vietnamese ham, beansprouts, herbs and sweet and sour fish sauce for dipping. Enjoy!

banh-cuon

 

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