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Le Chaudron recipe
Banh cuon vietnamiens
Vietnamese banh cuon (steamed rice rolls)
⏱ 50 minServes 4Hard300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)rice flour
50 g (2 oz)tapioca starch
500 ml (2 cups)water
250 g (9 oz)ground pork
100 g (3½ oz)wood ear mushrooms, soaked and sliced
2shallots, sliced
3 tbspfish sauce (nuoc mam)
- 200 g (7 oz) rice flour
- 50 g (2 oz) tapioca starch
- 500 ml (2 cups) water
- 250 g (9 oz) ground pork
- 100 g (3½ oz) wood ear mushrooms, soaked and sliced
- 2 shallots, sliced
- 3 tbsp fish sauce (nuoc mam)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the rice flour, tapioca starch and water into a very thin batter.
- Cook the shallots, ground pork and mushrooms for 8 minutes.
- Pour a thin ladle of batter into a hot pan, tilting to coat.
- Cover and cook 1 minute until translucent.
- Add some filling and roll up gently.
- Sprinkle with fried shallots and serve warm with sweet fish sauce.
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