Equipment
Ingredients
Batter
- 150 g rice flour
- 150 g potato starch
- 750 ml water, room temperature
- 30 ml vegetable oil
- 3 g salt
Filling
- 250 g ground pork, raw
- 20 g dried wood ear mushrooms, dried
- 50 g shallot, minced
- 15 ml fish sauce
- 4 g sugar
- 2 g black pepper, freshly ground
- 15 ml vegetable oil
Nuoc Cham (Dipping Sauce)
- 120 ml water, warm
- 45 ml fish sauce
- 40 g sugar
- 30 ml lime juice, freshly squeezed
- 10 g garlic, finely minced
- 3 g bird's eye chili, finely minced
Accompaniments
- 150 g vietnamese pork sausage (cha lua), sliced into half-moons
- 100 g bean sprouts, lightly blanched
- 100 g cucumber, julienned
- 20 g fresh mint
- 20 g fresh cilantro
- 30 g fried shallots, crispy
Nutrition (per serving)
Method
In a large mixing bowl, whisk together the rice flour, potato starch, water, 30ml of vegetable oil, and salt. Cover and let the batter rest at room temperature for at least 2 hours to allow the starches to fully hydrate.
Place the dried wood ear mushrooms in a bowl of hot water and let them rehydrate for 20 minutes. Once softened, drain well, trim off any hard woody stems, and finely mince the mushrooms.
Heat 15ml of vegetable oil in a non-stick skillet over medium heat. Add the minced shallot and saute until fragrant. Add the ground pork, using a silicone spatula to break it into very small pieces. Cook until the pork is no longer pink and reaches an internal temperature of 74°C/165°F.
Stir the minced wood ear mushrooms, 15ml fish sauce, 4g sugar, and black pepper into the pork mixture. Cook for another 2 to 3 minutes until all the liquid has evaporated and the filling is relatively dry. Remove from heat and set aside in a bowl.
To make the Nuoc Cham, combine warm water and sugar in a small bowl, stirring until the sugar is completely dissolved. Stir in the 45ml fish sauce and lime juice, then top with the minced garlic and chili.
Lightly oil a large cutting board. Heat a clean non-stick skillet over medium-low heat and wipe the surface with a barely oiled paper towel. Stir the batter well from the bottom, pour about 60ml into the skillet, and immediately swirl to coat the bottom in a very thin, even layer. Cover with a lid and steam for 45 to 60 seconds until the wrapper is translucent and cooked through.
Quickly invert the skillet over the oiled cutting board to release the rice wrapper. Spread about 2 tablespoons of the pork and mushroom filling in a horizontal line across the lower third of the wrapper. Fold the bottom edge over the filling, fold in the sides slightly if desired, and roll it up into a cylinder. Repeat the cooking and rolling process with the remaining batter and filling.
Transfer the finished rolls to serving plates. Use kitchen shears to snip the rolls into bite-sized pieces. Surround the rolls with sliced cha lua, blanched bean sprouts, julienned cucumber, mint, and cilantro. Garnish heavily with crispy fried shallots and serve immediately with the Nuoc Cham dipping sauce.
Chef's Notes
- Resting the batter is an absolutely non-negotiable step. It allows the starches in the rice flour and potato starch to fully hydrate, yielding a supple wrapper that resists tearing.
- Wood ear mushrooms provide an essential textural crunch that contrasts with the soft wrapper and tender pork. Do not substitute them with soft mushrooms like button or cremini.
- Temperature control on your skillet is the secret to perfect banh cuon. You want it hot enough to cook the batter quickly, but cool enough that you have time to swirl a perfectly even, thin layer before it sets.
- Keep your working surface (like the cutting board) generously oiled. Rice starch is incredibly sticky, and an un-oiled board will tear your beautiful wrappers as you try to roll them.
Storage
Refrigerator: 2 days — Wrappers will harden in the fridge. Microwave briefly with a damp paper towel to restore supple texture.
Reheating: Microwave on high for 30 to 60 seconds covered with a damp paper towel.
