Savory rolled cakes, or Banh Cuon, are a beloved Vietnamese street food, renowned for their delicate, translucent rice wrappers encasing a savory filling of minced pork and mushrooms. These little bundles of deliciousness offer a delightful textural contrast – the soft, chewy rice skin yielding to a flavorful, meaty interior. A subtle hint of sweetness and the aromatic touch of fresh herbs perfectly balance the rich savory notes. Imagine biting into a warm, comforting roll, the flavors exploding on your palate. More than just a snack, Banh Cuon represents a delicious slice of Vietnamese culinary heritage.
This recipe simplifies the process, making it achievable even for home cooks unfamiliar with traditional techniques. Forget complicated steaming methods; we’ll guide you through a straightforward approach that delivers restaurant-quality results. Ready to embark on a culinary adventure and learn to make these irresistible savory rolled cakes? Let's dive into the step-by-step instructions below!
Tools Needed
- Large measuring cup
- Wok
- Spatula
- 8-inch skillet
- Brush
- Timer
- Flat work surface
Ingredients
- Rice flour
- Tapioca starch
- Water
- Boiling water
- Dried wood ear mushrooms
- Yellow onion: half
- Ground pork
- Salt
- Ground black pepper
- Vegetable oil
- Cilantro
- Mint
- Thai basil
- Bean sprouts
- Cucumber
- Steamed pork roll
- Fried onions
- Fish sauce dipping sauce
Step-by-Step Instructions
Step 1. Prepare the Batter and Filling
- In a large measuring cup, add rice flour and tapioca starch. Add room-temperature water, then boiling water. Whisk for a few minutes until well combined. Let the batter rest for 30 minutes.
- Soak dried wood ear mushrooms in warm water for 10 minutes. Finely dice half a yellow onion. Drain and chop the mushrooms. Combine ground pork, salt, pepper, diced onions, and mushrooms in a wok. Cook over medium-low heat for 5-6 minutes, stirring constantly and chopping the pork into smaller pieces with a spatula. Add diced onions and cook for another 2 minutes.
- Carefully pour off excess liquid from the rested batter, discard, and replace with the same amount of fresh water. Add a little salt and vegetable oil; mix well.
Step 2. Cook and Fill the Banh Cuon
- Lightly oil a flat work surface and an 8-inch skillet. Heat the skillet over low heat. Brush with oil. Pour 1/8 cup of batter into the skillet, swirl to distribute evenly, cover, and cook for 45 seconds to 1 minute. Flip the cake onto the oiled work surface.
- While one cake cooks, fill the previous one with a spoonful of filling. Fold over the sides and roll from the top downward.
Step 3. Prepare the Garnishes
- Blanch bean sprouts in boiling water for 1 minute, then drain. Cut cucumber into thin slices, then strips. Chop fresh herbs. Slice the steamed pork roll into smaller sections.
Step 4. Assemble and Serve
- Add bean sprouts, cucumber, herbs, pork roll slices, and fried onions to a serving dish. Serve with fish sauce dipping sauce.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Ensure a generous amount of oil on the work surface and in the skillet. Too little oil prevents the cake from releasing, too much prevents the batter from sticking.
- Stir the batter before each cake to prevent settling.
- Adjust the heat until the batter coats the skillet evenly and quickly. Listen for sizzling and watch for large bubbles to gauge the temperature.
- Keep the skillet clean; wipe with a paper towel if it gets crusty.
- Use a spatula to smooth and flatten cakes if they are uneven. Don't worry about imperfect rolls; they'll still taste delicious.
- Use imperfect cakes by cutting them into smaller sections and adding toppings and any remaining filling.
- Alternatively, spread the filling evenly across the cake before rolling.
Nutrition
- Calories: 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 20-25g
FAQs
1. Can I substitute the pork with other meats?
Yes! Ground chicken or shrimp are popular substitutes. Adjust seasonings to complement your chosen meat.
2. How do I make sure my rice batter is the right consistency?
The batter should be slightly thicker than pancake batter but still pourable. If it's too thick, add a little more water; if it's too thin, add more rice flour.
Making Banh Cuon at home might seem daunting, but with this recipe, you’ve proven it’s entirely achievable. Enjoy the satisfaction of creating these delicious Vietnamese treats, and savor the rewarding flavors of your homemade savory rolled cakes. Now go forth and impress your friends and family with your newfound culinary skills!