Vietnamese Banh Cuon with Pork

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.

Preparation time: 10 minutes

Cooking time 30 minutes

Rest time: 30 minutes

Total time 1 hour 10 minutes

Difficulty: Intermediate

Servings: 4

Ingredients

For 8 to 10 crepes:
200g of gluten-free rice flour
50g of tapioca starch
500 ml of lukewarm water
1/2 teaspoon of salt
Ready-made mix for Ban Kuon (You can also find the flour mix for these pancakes in Asian grocery stores)
For the joke:
200g minced pork
100g of dried black mushrooms (soaked and sliced)
1 chopped onion
2 cloves of chopped garlic
1 tbsp gluten-free soy sauce
Salt and pepper to taste
2 Tbsp of vegetable oil
For the sauce (Nuoc Cham)
4 tablespoons of fish sauce
3 tablespoons of water
1 tablespoon of sugar
1 tbsp rice vinegar
1 Tbsp lemon juice
1 minced chili pepper (optional)
1 clove of chopped garlic
For the garnish:
Fresh herbs (coriander, mint, chives)
Mung bean sprouts (optional)
Fried onions (optional, I added crushed peanuts)

Preparation

1
Prepare the pancake batter:
2
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.
3
Prepare the stuffing:
4
Mix together the minced pork, chopped onions, garlic and a tablespoon of fish sauce.
5
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.
6
Cook the pancakes:
7
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.
8
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.
9
Prepare the sauce:
10
In a small bowl, mix all the Nuoc Cham sauce ingredients until the sugar is completely dissolved.
11
Serve :
12
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.

Keywords: Vietnamese Banh Cuon, Vietnamese crepes, gluten-free Vietnamese recipes