Bánh Cuốn Chả Lụa
Bánh cuốn chả lụa is a delicate Vietnamese steamed rice roll filled with savory pork and wood ear mushrooms, served with Vietnamese ham, herbs, and fish dipping sauce. Light, flavorful, and beautifully balanced, it’s a beloved dish often enjoyed for breakfast in Vietnam.
Ingredients
Batter:
- 1 cup rice flour
- ½ cup tapioca starch
- ½ tsp kosher salt
- 3 cups water, room temperature
Filling:
- 1 lb ground pork
- ⅓ cup wood ear mushroom
- 2 tsp sugar
- 1½ Tbsp fish sauce
- ½ tsp black pepper
- ½ cup jicama, chopped into ¼ inch cubes
Aromatics:
- 4 garlic cloves, chopped
- ½ large shallot, chopped, around 3 Tbsp
Toppings:
- green onions , with oil
- shallots, fried
- bean sprouts, steamed
- rau ram
- cilantro
- cucumbers, sliced
- fish dipping sauce
Tool:
- spray bottle filled with water
Instructions
- Mix batter ingredients together and set aside.
- Combine all ingredients for the filling and let it marinate for at least 15 minutes.
- In a pan, on medium high heat, add oil and aromatics and fry for a minute. Then add the marinated pork and cook until pork is no longer pink and cooked through. Remove and set aside in a bowl.
- Brush a large plate or cutting board with oil so you can use as a station to place your rice sheets and roll with the filling.
- In a non stick pan, on medium heat, pour ladle of batter (no oil is needed on the pan).
- Swirl to create a thin layer, pour extra batter from pan back into the batter mix bowl to ensure that you have a thin layer.
- Spray lid with water and cover pan with lid. Steam for one minute. Then remove lid and spray the pan with water to lift the rice sheet.
- Flip pan to remove the sheet onto the oiled plate. Add 2 Tbsp filling to the steamed rice sheet and fold to rectangle shape.
- Repeat process until all batter mix has been used. Make sure to stir the batter before each pour.
- Serve with toppings and pour fish dipping sauce.
Notes
NOTE: I like to use a smaller lid that covers the base of the nonstick pan and wrap the smaller lid with saran wrap and place the smaller lid on the non stick pan when the rice sheet is cooked and flip over and add the filling and fold.
Nutrition
Serving: 1portion | Calories: 516kcal | Carbohydrates: 50g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 365mg | Potassium: 409mg | Fiber: 2g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg