Banh Cuon is a Vietnamese specialty prized for its lightness and delicate flavor. These stuffed rice crepes, usually served for breakfast or as a snack, have a silky texture and a savory filling. Traditionally filled with pork and mushrooms, they are served with 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 a smooth, homogeneous dough forms. Let the dough rest for 30 minutes.
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Prepare the stuffing:
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Mix together the minced pork, chopped onions, garlic and a tablespoon of fish sauce.
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In a pan, heat the vegetable oil, brown the ground meat mixture, and cook until cooked through. Stir in the sliced mushrooms, gluten-free soy sauce, salt, and pepper. Simmer for a few minutes, then remove from the heat and set aside.
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Cook the pancakes:
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Heat a crepe pan or non-stick frying pan over medium heat. Brush the pan with grease and pour a small ladleful of batter onto the hot pan, spreading it thinly to form a crepe. Cover and cook for about 1 to 2 minutes, until the crepe becomes translucent. Remove the crepe by flipping the pan over onto parchment paper. While the crepe cools, repeat the process of cooking another crepe.
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Assembling the Banh Cuon: While a crepe is cooking, transfer the cooked crepe from the parchment paper to a plate. Place a spoonful of filling in the center of the crepe and gently roll it up like a wallet. Arrange the Banh Cuon on a plate. Repeat until all the filling is used.
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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 crepes as a starter or as a main course accompanied by a salad.
Vietnamese Banh Cuon, Vietnamese crepes, gluten-free Vietnamese recipes
