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Bánh Cuốn, a delicacy from Vietnam, is a dish that’s both elegant and unassuming. Made from thin, steamed rice sheets that are filled and rolled, Bánh Cuốn is a testament to the skill and finesse of Vietnamese cooking.
This dish, often enjoyed for breakfast or as a light meal, combines soft, savoury rice rolls with fresh herbs, crispy shallots, and a tangy dipping sauce, creating a satisfying experience that’s light yet full of flavour.
What Is Bánh Cuốn?
Bánh Cuốn, which translates to “rolled cake,” consists of delicate rice noodle sheets filled with a mixture of ground pork, wood ear mushrooms, and minced shallots. The rice sheets are steamed to a translucent, almost ethereal texture, then filled, rolled, and topped with crunchy fried shallots and a sprinkling of fresh herbs.
This dish is typically served alongside a small bowl of nước chấm, a classic Vietnamese dipping sauce made from fish sauce, lime, sugar, and chilies, which brings a savoury sweet balance to every bite.
Each bite of Bánh Cuốn is an experience in contrast. The tender rice rolls melt in your mouth, giving way to the savoury filling and the crunch of fried shallots, while the fresh herbs and dipping sauce add brightness and depth. Though often enjoyed as a breakfast dish, Bánh Cuốn’s light, refreshing flavours make it a versatile choice any time of day.
Ingredients and Taste
The ingredients in Bánh Cuốn are simple yet carefully selected to create a harmony of flavours and textures. The rice sheets are made from a thin batter of rice flour and water, steamed quickly to achieve a soft, slightly chewy texture that’s almost transparent.
The filling typically includes ground pork, finely chopped wood ear mushrooms, and minced shallots, all of which are lightly seasoned and cooked together. This savoury mixture is wrapped in the delicate rice sheet, forming a soft and satisfying roll.
The toppings and accompaniments are what elevate Bánh Cuốn into something truly special. Fried shallots add a crispy texture, while fresh herbs like cilantro and mint provide a burst of freshness.
The nước chấm dipping sauce ties everything together with its sweet, salty, and tangy notes, perfectly complementing the mild flavours of the rolls. The taste of Bánh Cuốn is a delicate balance of savoury, fresh, and slightly sweet elements, creating a dish that is light yet rich in flavour, ideal for savouring slowly.
A Taste of History
Bánh Cuốn has its roots in northern Vietnam, where it has been enjoyed for generations as a cherished breakfast dish and a symbol of Vietnamese culinary craftsmanship. The meticulous process of creating the rice sheets, steaming them to just the right texture and thinness, reflects the importance of detail and skill in Vietnamese cooking.
Traditionally, Bánh Cuốn was made in home kitchens, with family members gathered to carefully roll and prepare the dish for breakfast or special occasions.
The rice, an essential crop in Vietnam, takes centre stage in Bánh Cuốn, highlighting the resourcefulness of Vietnamese cuisine in transforming staple ingredients into refined dishes.
The addition of pork and mushrooms provides a heartiness, while fresh herbs and dipping sauce show the Vietnamese affinity for balancing flavours and textures in each dish. Today, Bánh Cuốn remains a beloved part of Vietnamese food culture, enjoyed at home, in local markets, and in specialty restaurants.
Vietnamese Bánh Cuốn (Rolled Rice Noodles) Recipe
Serves: 4 people
Ingredients:
For the Rice Batter:
- 1 cup rice flour
- 1/4 cup tapioca starch
- 2 cups water
- 1/4 tsp salt
- 1 tbsp vegetable oil
For the Filling:
- 200g ground pork
- 1/2 cup wood ear mushrooms, soaked and finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- Salt and pepper to taste
- 1 tbsp vegetable oil for sautéing
For Garnishing:
- Fried shallots
- Fresh herbs (cilantro, mint, and Vietnamese basil)
- Cucumber slices
For Dipping Sauce (Nuoc Cham):
- 1/4 cup fish sauce
- 1/4 cup warm water
- 1 tbsp sugar
- 1 tbsp lime juice
- 1 garlic clove, minced
- 1 chili, finely chopped
Directions
To begin, prepare the batter for the rice noodles. In a large bowl, combine the rice flour, tapioca starch, water, salt, and vegetable oil. Whisk until the mixture is smooth and lump free. Let the batter rest for at least 30 minutes for a smoother texture.
While the batter rests, prepare the filling. Heat 1 tbsp of vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant. Add the ground pork and cook until browned, breaking up the meat as it cooks.
Once the pork is cooked, add the chopped wood ear mushrooms, fish sauce, salt, and pepper. Stir well and cook for an additional 3-4 minutes. Set the filling aside to cool slightly while you prepare the rice sheets.
Heat a non-stick pan or a flat-bottomed skillet over medium-low heat. Lightly grease the pan with a thin layer of oil using a brush or paper towel. Stir the batter well before each ladle to ensure even consistency.
Pour a small ladleful of batter into the pan, tilting the pan immediately to create a thin, even layer. Cover the pan and let the rice sheet steam for 1-2 minutes until it becomes translucent and lifts easily from the pan.
Carefully transfer the rice sheet to a clean work surface. Place a spoonful of the pork and mushroom filling along one side of the sheet. Roll the sheet tightly around the filling, creating a soft, translucent roll. Repeat with the remaining batter and filling.
To prepare the dipping sauce (Nuoc Cham), combine fish sauce, warm water, sugar, lime juice, minced garlic, and chili in a small bowl. Stir until the sugar dissolves, adjusting seasoning as needed for a balanced sweet and savoury flavour.
Arrange the Bánh Cuốn rolls on a serving platter. Garnish with fried shallots, fresh herbs, and cucumber slices. Serve alongside the dipping sauce, allowing diners to dip each roll in the sauce to enjoy the full flavour of this classic Vietnamese dish.
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