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Vietnamese Banh Cuon with Pork

Banh Cuon, Vietnamese pancakes

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.

Preparation time 10 mins
Cooking time 30 mins
Rest time 30 mins
Total time 1 hr 10 mins
Difficulty: intermediary
Servings: 4
Ingredients
  • For 8 to 10 pancakes:
  • 200 g gluten-free rice flour
  • 50 g tapioca starch
  • 500 ml of lukewarm water
  • 1/2 teaspoon of salt
  • Ready-made mix for Ban Kuon (You will also find the flour mixture for these pancakes in Asian grocery stores)
  • For the stuffing:
  • 200 g minced pork
  • 100 g dried black mushrooms (soaked and sliced)
  • 1 chopped onion
  • 2 cloves of garlic, chopped
  • 1 tbsp gluten-free soy sauce
  • Salt and pepper to taste
  • 2 Tbsp of vegetable oil
  • For the sauce (Nuoc Cham)
  • 4 tbsp fish sauce
  • 3 tbsp of water
  • 1 Tbsp of sugar
  • 1 tbsp rice vinegar
  • 1 Tbsp lemon juice
  • 1 chopped chili pepper (optional)
  • 1 clove of garlic, chopped
  • For the garnish:
  • Fresh herbs (coriander, mint, chives)
  • Mung bean sprouts (optional)
  • Fried onions (optional, I added crushed peanuts)
Preparation
  1. 1
    Prepare the pancake batter:
  2. 2
    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.
  3. 3
    Prepare the stuffing:
  4. 4
    Combine ground pork, chopped onions, garlic and a tablespoon of fish sauce.
  5. 5
    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.
  6. 6
    Cook the pancakes:
  7. 7
    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.
  8. 8
    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.
  9. 9
    Prepare the sauce:
  10. 10
    In a small bowl, mix all the Nuoc Cham sauce ingredients until the sugar is completely dissolved.
  11. 11
    Serve :
  12. 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 pancakes as a starter or as a main course accompanied by a salad.

Keywords: Vietnamese Banh Cuon, Vietnamese crepes, gluten-free Vietnamese recipes,
Read it online: https://glutenevasion.fr/recette/banh-cuon-vietnamien-au-porc/