Prepare Dried Wood Ear Mushrooms: Soak wood ear mushrooms in warm water for 15-20 minutes until soft. Drain, then finely chop.
Prepare Bánh Cuốn Batter: In a large bowl, whisk together rice flour, tapioca starch, salt, 1 tbsp vegetable oil, and 600ml water. Let the batter rest for 30 minutes to 1 hour.
Prepare Filling: Heat 1 tbsp vegetable oil in a pan over medium heat. Sauté minced shallots until fragrant. Add ground pork and cook until browned, breaking it up. Add chopped wood ear mushrooms, 1 tbsp fish sauce, and black pepper. Cook until mushrooms are tender and liquid evaporates. Set aside.
Prepare Dipping Sauce (Nuoc Cham): In a small bowl, combine 90ml water, sugar, 4 tbsp fish sauce, and lime juice. Stir until sugar dissolves. Add minced garlic and sliced bird's eye chili (if using).
Set Up Steaming: Fill a large pot or wok with water, place a steaming rack or a specialized Bánh Cuốn steamer ring. Bring water to a boil. Lightly oil a flat steaming plate or the Bánh Cuốn cloth cover with vegetable oil.
Cook Bánh Cuốn Sheets: Ladle a thin layer of batter onto the oiled steaming surface. Cover and steam for 30-60 seconds until the batter is translucent and cooked. Carefully remove the cooked sheet onto a clean, lightly oiled surface.
Fill and Roll: Place a spoonful of the prepared filling (from Step 3) near one edge of the cooked sheet. Gently roll up the sheet. Repeat with the remaining batter and filling, re-oiling the steaming surface and lifting tool as needed.
Prepare Garnishes: Slice cucumber and Vietnamese pork sausage. Arrange bean sprouts, fresh mint, and fresh cilantro.
Serve: Arrange Bánh Cuốn on a platter with sliced Vietnamese pork sausage, cucumber, bean sprouts, fresh mint, and fresh cilantro. Sprinkle with fried shallots. Serve immediately with Nuoc Cham dipping sauce.
Cook this in the app — save it & get tonight’s menu
Get the app
