{"id":42485,"title":"Banh cuon – Vietnamese steamed rice crepes","modified":"2025-06-29T10:31:11+02:00","plain":"B\u00e1nh Cu\u1ed1n make the perfect warm-weather dish! These delightfully light Vietnamese rice rolls are filled with a simple, savory pork mixture.\n\n\n\nServe them fresh with plenty of crisp greens and crunchy toppings for an incredible burst of flavors and textures, especially when you dip each roll into a good homemade nem sauce\n\n\n\nA perfect noodle salad for the whole family\n\n\n\nCalling B\u00e1nh Cu\u1ed1n a noodle salad might be a slight stretch, but this classic Vietnamese dish has ALL the elements of a great salad!\n\n\n\nYou get crisp, vibrant greens, a traditional dipping sauce that doubles as dressing, and finally those thin, silky \"noodles\" wrapped around juicy, aromatic filling.\n\n\n\nThis photo proves it really does look like a salad\n\n\n\nI could happily eat this dish on repeat, and for good reason:\n\n\n\n\nIts flavors are beautifully balanced - no harsh contrasts, just pure harmony.\n\n\n\nThe rice batter steams into thin, delicate, delicious sheets\n\n\n\nThe sauteed filling is packed with flavor\n\n\n\nA sprinkle of crispy fried onions adds another layer of flavor\n\n\n\n\nFeel free to top the rolls with Vietnamese bologna such as ch\u1ea3 l\u1ee5a or Ch\u1ea3 Hu\u1ebf instead of the pork.\n\n\n\nThe main ingredients of banh cuon\n\n\n\nFish sauce: it is worth every penny. The bottle delivers an indescribably deep, umami-rich savoriness\n\n\n\nPhoto by Catherine from the group. Skip the folding if you like - spoon some filling and toppings into a bowl and dig in!\n\n\n\nOyster sauce: it does not actually taste like oysters, yet it is essential to that unmistakable Asian flavor profile. Substitutes exist, but do try to track down the real thing.\n\n\n\nTapioca flour: crucial for achieving the recipe's signature texture.\n\n\n\nHow to make banh cuon? \n\n\n\nIt is straightforward: before you even whisk the batter, prepare the filling and let it chill in the fridge. \n\n\n\nJust season the minced meat, saute the aromatics, then stir-fry everything together. Switch up the filling with cold cuts, veggies, seafood - whatever sounds good!\n\n\n\nRecipe shared by Catti in the site's official group\n\n\n\n\n\n\tB\u00e1nh Cu\u1ed1n \u2013 Vietnamese Steamed Cr\u00eapes\n\t\t\n\t\tFeather-light b\u00e1nh cu\u1ed1n: delicate steamed rice cr\u00eapes wrapped around a savory pork filling.\t\n\t\n\t\t\t\n\t\n\t\t100 g rice flour100 g tapioca flour1 pinch of salt200 g room-temperature water100 g warm water25 ml neutral oilFilling150 g ground pork1 teaspoon oyster sauce1 teaspoon fish sauce1 garlic clove, minced1 small onion, thinly sliced\t\n\t\n\t\tFillingIn a bowl, toss the pork with the oyster and fish sauces.Heat a splash of oil in a pan over high heat, then saut\u00e9 the garlic for 2 minutes.Add the onion and cook for another 2 minutes.Add the seasoned pork and stir-fry until browned and cooked through. Set aside.Cr\u00eapesWhisk all the batter ingredients except the warm water.Gradually whisk in the warm water.Let the batter rest.After 2 hours, pour off the clear water that has risen to the top, discard it, and replace it with an equal amount of fresh water.Repeat this rinsing process 2\u20133 times; this keeps the batter supple even overnight.Pour about 50 ml batter onto a hot, lightly oiled pan and swirl to coat the surface.Once the cr\u00eape sets, cover and steam for 30\u201360 seconds.Invert the pan onto a cutting board to release the cr\u00eape, then lightly brush the pan with oil before cooking the next one.FoldingSpoon a little filling in the center, fold the two sides over, then roll twice; the b\u00e1nh cu\u1ed1n should be snug but not tight.\t\n\t\n\t\tServe hot with plenty of n\u01b0\u1edbc m\u1eafm dipping sauce and a shower of crispy fried shallots.\nn\n\t\n\t\n\t\tEntr\u00e9eVietnamiennePorc, Sans sucre","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=42485"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42485\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/3276"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=42485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=42485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=42485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}