World Flavors Cookbook

Bánh Cuốn Hà Nội

Name: Bánh Cuốn Hà Nội
Cook time: 30 min
Cuisine: Vietnam
Ingredients: For batter: 200g rice flour, 50g tapioca flour, 500ml water, pinch salt; For filling: 300g minced pork, 50g wood ear mushrooms soaked and diced, 2 shallots minced; 2 tbsp fish sauce; Nuoc cham dipping sauce; Crispy fried shallots; Fresh herbs and cucumbers

Hanoi's delicate steamed rice rolls — gossamer-thin sheets filled with minced pork and wood ear mushrooms, served with crispy shallots and nuoc cham.

Cuisine: Vietnam

Ingredients

For batter: 200g rice flour, 50g tapioca flour, 500ml water, pinch salt
For filling: 300g minced pork, 50g wood ear mushrooms soaked and diced, 2 shallots minced
2 tbsp fish sauce
Nuoc cham dipping sauce
Crispy fried shallots
Fresh herbs and cucumbers

Instructions

Make batter: whisk flours with water until smooth.
Cook filling: stir-fry shallots, pork, mushrooms with fish sauce. Cool.
Steam a thin layer of batter on a cloth stretched over boiling water (or non-stick pan).
When set (30 seconds), spread filling along one edge.
Roll gently into a loose cylinder.
Top with crispy shallots. Serve with nuoc cham.