A light rice paper breakfast roll from the streets of Saigon.
Click here for video recipe and story on Instagram
"Ăn như lũ mà sống như thầy." Translation: "Eat like a wolf, but live like a sage."
This saying emphasizes the importance of enjoying food but maintaining a balanced and wise lifestyle. It reflects the idea that food is a vital part of Vietnamese culture and life. Bánh Cuốn, a beloved Vietnamese dish, consists of delicate, translucent rice paper rolls filled with a savory mixture, often made with ground pork, mushrooms, and other ingredients. This dish is typically served with dipping sauce, fried shallots, and fresh herbs, creating a delightful combination of textures and flavors.
Bánh Cuốn has a long history rooted in Vietnamese culinary traditions. It is believed to have originated in the northern regions of Vietnam, particularly in Hanoi. The dish's name "Bánh Cuốn" roughly translates to "rolled cake" in Vietnamese, which aptly describes the process of making it.
The technique of creating the thin, stretchy rice paper used for Bánh Cuốn is an art passed down through generations. Rice flour is mixed with water to form a thin batter, which is steamed over a cloth stretched over a pot of boiling water. As the steam cooks the batter, it becomes a thin, delicate sheet. The filling, often a mixture of ground pork, wood ear mushrooms, and seasonings, is placed on the rice paper, which is then rolled into a cylinder shape.
Bánh Cuốn is a versatile dish that can be found throughout Vietnam, with regional variations. While it is traditionally made with ground pork, fillings may also include shrimp, vegetables, or other ingredients depending on local preferences.
This dish is cherished not only for its taste but also for its cultural significance. Bánh Cuốn is often enjoyed as a comforting breakfast or a light meal and has become an integral part of Vietnamese cuisine, reflecting the country's culinary diversity and the skillful craftsmanship of Vietnamese chefs and home cooks.
Bahn Cuon Recipe
Prep time 25 minutes | Cook time 10 minutes | Serves 3
Ingredients:
NOTE: For this recipe I use premade Vietnamese rice rolls, which you can find at most Asian supermarkets. The easiest way to use these is to put them in a microwave for 1-2 minutes, or until steamed and tender.
Filling
½ cup wood ear mushrooms, minced (Normally come dried, soak in warm water for 1 hour)
1 lb ground pork
2 tsp fish sauce
1 tsp sugar
1 tsp pepper, crushed
½ onion, minced
½ cup vegetable oil
3 stalks green onions minced (for scallion oil)
1 cha lua (Vietnamese pork product) thinly sliced
2 cucumber thinly sliced
1 tbsp fried shallots, or onions
mint & basil leaves
For the Dipping Sauce (Nuoc Cham):
2 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1/4 cup warm water
1 clove garlic, minced
1-2 Thai bird's eye chilies, minced (adjust to your spice preference)
Lime wedges for serving
Instructions:
1. Prepare the Filling:
In a pan, heat a bit of oil and sauté the shallots and garlic until fragrant.
Add the ground pork and cook until it's no longer pink. Stir in the fish sauce, soy sauce, salt, and pepper.
Add the chopped wood ear mushrooms and cook for a few more minutes until they are soft and the pork is fully cooked.
2. Assemble the Rolls:
Put rice rolls in microwave and steam through. Lay a rice roll sheet on a clean work surface.
Place a spoonful of the filling in the center of the sheet.
Fold in the sides of the rice paper and then roll it up into a cylinder shape.
3. Prepare the Dipping Sauce Nuoc Cham:
In a bowl, mix fish sauce, rice vinegar, sugar, warm water, minced garlic, and minced chilies. Adjust the flavors to your liking.
Serve the Bánh Cuốn with the dipping sauce over the top, basil, greens and cha lua..
Enjoy your homemade Bánh Cuốn!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
Are you interested in more flavors from South East Asia? Check out the recipes below
Asia
Burmese Fish Curry - A light and aromatic white fish curry.
Cambodian Lok Lak - A dangerously delicious and peppery stir fry.
Filipino Chicken Adobo - Soy and sugar braised chicken
Laotian Larb - A pork salad accented with tons of fresh herbs
North Korean Naengmyeon - A subtle beef broth with springy, bouncy noodles.
South Korean Galbijjim - A rich soy braised beef short rib
Thai Pad Ka Prow - A spicy ground pork and holy basil dish.
Vietnamese Bahn Cuon - A light pork stuffed rice paper dish typically eaten for breakfast.
Central Asia
Kazakh Manti - Tasty Central Asian Dumplings with a beefy center.
Kyrgyz Beshbarmak - Homemade noodles topped with a stewed beef and onion topping.
Uzbek Plov - A thick rice pilaf dish with stewed lamb.
Comentários