Bánh Cuốn

Method

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1. Whisk the rice flour, tapioca starch, salt, water and batter oil to a thin batter and rest 30 minutes.

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2. Fry the pork in the frying oil for 5 minutes, then add the onion and garlic for 4 minutes.

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3. Stir in the wood ear, fish sauce and pepper and cook 2 minutes. Set aside.

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4. Heat a wide non-stick frying pan over a medium heat and brush with oil.

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5. Stir the batter, ladle a thin layer in and swirl at once to coat the base.

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6. Cover and steam 40 seconds, until the sheet turns translucent and lifts at the edge.

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7. Slide it onto an oiled work surface in one movement.

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8. Put a spoonful of filling along one edge and roll it up loosely.

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9. Repeat with the rest, stacking the rolls without pressing them.

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10. Scatter the fried shallots and coriander over and serve with beansprouts and nuoc cham.

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Chef’s Tips

• Batter as thin as milk, rested.
• Forty seconds and lift in one movement.
• Oil the surface, not the sheet.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Nuoc cham
• Cha lua pork roll
• Vietnamese coffee

Storage & Reheating

Best within the hour. The rolls harden in the fridge.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.