Bánh Cuốn – Vietnamese Steamed Crêpes
Feather-light bánh cuốn: delicate steamed rice crêpes wrapped around a savory pork filling.
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Servings: 12 portions
Calories: 300kcal
Ingredients
- 100 g rice flour
- 100 g tapioca flour
- 1 pinch of salt
- 200 g room-temperature water
- 100 g warm water
- 25 ml neutral oil
Filling
- 150 g ground pork
- 1 teaspoon oyster sauce
- 1 teaspoon fish sauce
- 1 garlic clove, minced
- 1 small onion, thinly sliced
Procédé
Filling
- In a bowl, toss the pork with the oyster and fish sauces.
- Heat a splash of oil in a pan over high heat, then sauté 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.
Crêpes
- Whisk 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 2–3 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 crêpe sets, cover and steam for 30–60 seconds.
- Invert the pan onto a cutting board to release the crêpe, then lightly brush the pan with oil before cooking the next one.
Folding
- Spoon a little filling in the center, fold the two sides over, then roll twice; the bánh cuốn should be snug but not tight.
Notes
Serve hot with plenty of nước mắm dipping sauce and a shower of crispy fried shallots.
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Nutrition
Calories: 300kcal
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