Banh cuon – delicate rice rolls with meat Recipe
Banh cuon are tissue-thin pancakes made from rice flour, filled with a delicate mixture of minced meat and mushrooms. In Vietnam they’re often eaten for breakfast, straight from the steamer, with crispy fried onions and a light dipping sauce. They’re a bit like a cross between dumplings and crepes, but in a very light, steamed version.
W Hanoi banh cuon sprzedaje się o świcie z niewielkich parowników ustawionych nad garnkami z wrzątkiem, często z dodatkiem kiełbasek cha lua i ziołami. Domowa wersja z patelni to popularna adaptacja wśród Wietnamczyków mieszkających za granicą.
Banh cuon showcase how delicate and light steamed rice batter can be, wrapping a savoury, umami-rich filling in almost transparent sheets. The contrast of soft rolls, crunchy onions and fresh sprouts makes every bite interesting.
Dlaczego ta wersja działa
- Mieszanka mąki ryżowej i skrobi daje elastyczne, cienkie naleśniki, które się nie rwą.
- Parowanie cienkiej warstwy ciasta na patelni odtwarza efekt tradycyjnego parownika z tkaniną.
- Dobrze odparowany farsz nie rozmiękcza delikatnego ciasta i ułatwia zwijanie.
Chef's tips
Keep the batter very thin and don’t rush the resting time – it helps the texture become smooth and elastic. Work with medium-low heat so the pancakes cook through without browning, staying soft and pliable for rolling.
How to serve
Serve banh cuon warm, topped generously with crispy onions and herbs, with plenty of dipping sauce on the side. Add fresh cucumber slices and extra herbs if you want a more salad-like plate.
Na co uważać
- Za grube naleśniki będą gumowe – ciasto ma tylko ledwo przykrywać dno patelni.
- Jeśli patelnia jest za zimna, ciasto przywiera; jeśli za gorąca, naleśnik pęka i wysycha.
- Zbyt mokry farsz rozerwie ciasto, więc odparuj go, aż nie będzie widocznego płynu.
Zamienniki
- Grzyby mun możesz zastąpić suszonymi shiitake, drobno posiekanymi po namoczeniu.
- Część sosu rybnego da się podmienić na jasny sos sojowy, łagodząc rybny aromat.
- Kiełki fasoli mung możesz zastąpić kiełkami sojowymi lub cienko pokrojonym ogórkiem.
Ingredients
- rice flour - 200 g
- potato starch or corn starch - 40 g
- water for the batter - 550 ml
- vegetable oil for the batter and frying - 3 tablespoon
- minced pork - 250 g
- dried wood ear mushrooms soaked and finely chopped - 15 g
- onion 1 for the filling, 1 for crispy onions - 2 piece
- garlic finely chopped - 2 clove
- fish sauce 2 for the filling, 2 for the sauce - 4 tablespoon
- sugar - 2 tablespoon
- rice vinegar or lime juice - 2 tablespoon
- water for the sauce - 120 ml
- mung bean sprouts for serving, lightly blanched - 80 g
- chives chopped - 2 tablespoon
- chili pepper finely chopped, optional for the sauce - 0.5 piece
- salt - 0.25 teaspoon
Preparation
- Pour hot water over the wood ear mushrooms and set aside for 15–20 minutes until they soften. Then squeeze out the excess water and chop finely.
- Prepare the batter: in a bowl, mix the rice flour, starch, a pinch of salt, 1 tablespoon of oil and the water. Whisk vigorously until there are no lumps. The batter should be very thin, like milk. Set aside for 20–30 minutes.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the finely chopped onion (1 piece) and fry for 3–5 minutes until it softens and lightly browns.
- Add the garlic and fry for another 30 seconds, then add the minced pork. Fry for 5–7 minutes, breaking up the meat with a spoon, until it is no longer raw.
- Add the chopped wood ear mushrooms, 2 tablespoons of fish sauce and 1 tablespoon of sugar. Fry for another 2–3 minutes, until the filling is slightly dry but still juicy. Set aside to cool.
- Cut the second onion into very thin slices. In a small pan, heat 1 tablespoon of oil over medium heat and fry the onion for 8–10 minutes, stirring often, until golden and crispy. Transfer to a paper towel to drain excess fat.
- Prepare the sauce: in a bowl, mix the water for the sauce, 2 tablespoons of fish sauce, 1 tablespoon of sugar, the rice vinegar and, if using, chili. Stir until the sugar dissolves. The sauce should be sweet, sour and salty.
- To cook the pancakes, you need a pan with a lid (ideally 20–24 cm in diameter) and a brush for greasing with oil. Heat the pan over medium heat and brush it very lightly with oil.
- Pour a thin layer of batter into the pan – about 1 small ladle, just enough to cover the bottom. Quickly tilt the pan so the batter spreads evenly in a very thin layer.
- Cover the pan with a lid and cook for 1–2 minutes over low heat, until the surface of the pancake becomes matte and translucent and the edges slightly lift from the pan.
- Gently slide the pancake onto a plate brushed with a little oil. Place 1–2 tablespoons of filling in the centre and fold the sides over to form a roll. Repeat until you use up the batter and filling, remembering to stir the batter every few pancakes, as the flour tends to sink to the bottom.
- Arrange the finished rolls on a plate, sprinkle with crispy onions and chopped chives. Serve with mung bean sprouts and a small bowl of dipping sauce.
Storage
Leftover rolls are best reheated briefly in a steamer or in a covered pan with a splash of water so they don’t dry out. Store the rolls and sauce separately in the fridge and add the crispy onions just before serving.
The first time I made banh cuon at home I was surprised how quickly the process becomes relaxing – pour, steam, roll. It’s a bit of a ritual, but the light, fragrant rolls are absolutely worth it.
