Vietnamese Breakfastbanh Cuon Rice Rolls Recipe

Recipe By Slurrp

Banh Cuon is a popular Vietnamese breakfast dish made with delicate rice rolls filled with savory ingredients. The rice rolls are made from a thin, steamed rice batter that is spread onto a cloth and then rolled up with a flavorful filling of ground pork, mushrooms, and onions. The rolls are served with a side of nuoc cham, a tangy dipping sauce made with fish sauce, lime juice, and chili. This dish is light, refreshing, and packed with delicious flavors.

3.8
20 Rating -
Rate
Non Vegdiet
45minstotal
30minsPrep
15minsCook
45m.total
30m.Prep
15m.Cook
Vietnamese Breakfastbanh Cuon Rice Rolls
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ingredients serve

Ingredients for Vietnamese Breakfastbanh Cuon Rice Rolls Recipe

  • as required For The Rice Rolls
  • 1/2 cup Rice Flour
  • 1 tablespoon Tapioca Starch
  • 1 cup Water
  • as per your need Oil For Brushing The Pan
  • as needed For The Filling
  • 100 gram Ground Pork
  • 50 gram Mushrooms, Finely Chopped
  • 1/2 Small Onion, Finely Chopped
  • As required Salt And Pepper To Taste
  • as required For The Nuoc Cham Dipping Sauce
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Lime Juice
  • 1/2 tablespoon Sugar
  • 1/2 Clove Garlic, Minced
  • 1/2 Small Chili, Finely Chopped
  • as per your need For Garnish
  • as needed Fresh Herbs
  • as per your need Fried Shallots

Directions: Vietnamese Breakfastbanh Cuon Rice Rolls Recipe

Cooking Directions

  • STEP 1.In a bowl, mix together rice flour, tapioca starch, and water to make a smooth batter.
  • STEP 2.Heat a non-stick pan over medium heat and brush it with oil.
  • STEP 3.Pour a thin layer of the batter onto the pan and spread it evenly.
  • STEP 4.Cover the pan and cook for a few minutes until the rice batter is set.
  • STEP 5.Remove the rice sheet from the pan and place it on a damp cloth.
  • STEP 6.Repeat the process until all the batter is used.
  • STEP 7.In a separate pan, cook the ground pork with mushrooms and onions until cooked through.
  • STEP 8.Place a spoonful of the filling onto each rice sheet and roll it up tightly.
  • STEP 9.Serve the banh cuon with nuoc cham dipping sauce and garnish with herbs and fried shallots.
  • STEP 10.Enjoy the banh cuon while it's still warm.

Cooking Tips

  • Make sure the batter is spread thinly and evenly on the pan to create a delicate rice sheet.
  • Use a non-stick pan to prevent the rice sheet from sticking.
  • Keep the cooked rice sheets covered with a damp cloth to prevent them from drying out.
  • You can customize the filling by adding other ingredients like shrimp or tofu.
  • Garnish the banh cuon with fresh herbs like cilantro and mint for added freshness.

Storage and Serving

  • Banh cuon is best enjoyed fresh and warm.
  • Leftover rice rolls can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the rice rolls in a steamer or microwave before serving.
  • Serve banh cuon as a breakfast dish or as a light lunch or snack.
Nutrition
value
675
calories per serving
19 g Fat27 g Protein97 g Carbs7 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    27g
  • Carbs
    97g
  • Fiber
    7g

MacroNutrients

  • Carbs
    97g
  • Protein
    27g
  • Fiber
    7g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    8mg
  • Vitamin A
    3mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    20mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    117mg
  • Manganese
    1mg
  • Phosphorus
    340mg
  • Selenium
    37mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp