Vietnamese Banh Cuon

Ingredients

• For batter: 1.5 cups rice flour, 1/4 cup tapioca flour, 4 cups water, 1 tsp salt, 1 tbsp oil
• For filling: 250g pork mince, 100g dried wood ear mushrooms (soaked, chopped), 1 shallot, 1 tbsp fish sauce, pepper
• For nuoc cham: 4 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp sugar, 4 tbsp water, 1 garlic, 1 chilli
• Fried shallots, mint, coriander

Instructions

1. Mix the batter; rest 2 hours.
2. Cook the filling: brown the pork with shallot, add mushrooms, season with fish sauce and pepper.
3. Heat a non-stick pan over medium-high; ladle in a thin layer of batter, swirl, and cover for 30 seconds until just set.
4. Slide onto a board, place filling along one edge, and roll up.
5. Repeat.
6. Top with fried shallots and herbs; serve with nuoc cham.

Serving suggestions

• Dip each piece in the nuoc cham as you eat.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions