Banh Cuon is a Vietnamese specialty appreciated for its lightness and delicacy. These stuffed rice pancakes, usually served for breakfast or as a snack, have a silky texture and flavorful filling. Traditionally stuffed with pork and mushrooms, they are accompanied by fresh herbs and nuoc mam sauce.
Ingredients
Preparation
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Prepare the pancake batter:
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In a large bowl, combine the rice flour, tapioca starch, warm water and salt. Stir until you obtain a smooth and homogeneous paste. Let the dough rest for 30 minutes.
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Prepare the stuffing:
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Combine ground pork, chopped onions, garlic and a tablespoon of fish sauce.
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In a pan, heat the vegetable oil, brown the minced meat mixture and cook until cooked through. Stir in the sliced mushrooms, gluten-free soy sauce, salt and pepper. Let simmer for a few minutes, then remove from heat and set aside.
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Cook the pancakes:
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Heat a crepe pan or non-stick pan over medium heat. Grease the pan with a brush and pour a small ladle of batter onto the hot pan and spread it thinly to form a pancake. Cover and cook for about 1 to 2 minutes until the pancake becomes translucent. Remove the pancake by inverting the pan sharply onto parchment paper. While the crepe cools, repeat the crepe cooking operation.
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Assemble the Banh Cuon: While one crepe is cooking, transfer the cooked crepe from the parchment paper to a plate. Place a spoonful of stuffing in the center of the crepe and roll gently into a wallet. Arrange the Banh Cuon on a plate. repeat the operation until the stuffing is used up.
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Prepare the sauce:
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In a small bowl, mix all the Nuoc Cham sauce ingredients until the sugar is completely dissolved.
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Serve :
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Sprinkle the Banh Cuon with fresh herbs, mung bean sprouts and fried onions if desired. Serve with Nuoc Cham sauce on the side.
Note
You can serve these pancakes as a starter or as a main course accompanied by a salad.
Vietnamese Banh Cuon, Vietnamese crepes, gluten-free Vietnamese recipes,
