Bánh Cuốn (Savory Rice Rolls)

How can I justly translate “Bánh Cuốn” into an English? I have no idea. Bánh is a basic term equivalent of the English word, pastry. However, in Vietnamese bánh can be anything sweet or savory, from cookies to cakes and of course, pastries. Cuốn means to roll. With that said, this dish is called bánh cuốn because you take rice flour sheets aka “bánh”, you add filling and “cuốn”; roll it up. Bánh Cuốn is similar to Chinese rice rolls; the ones served at dim sum that are filled with either shrimp or pork and served with soy sauce. I must say this recipe is only for those truly into cooking. These rolls require time, lots of patience and endurance to hot steam. For those who want the easier road, just buy chinese rice ribbons (premade, the kind they cut up to make chow fun), add filling and roll. These rolls should be somewhat transparent, thin, and have a smooth silky texture.

Filling:
-1/4lb ground pork
-1/2 large onion
-100g chinese black fungus (woodear mushrooms)
-1 tbs fish sauce
-1 tsp pepper
-salt and sugar to taste

*Chop onion and fungus. Heat 1 tbs oil in a pan add meat and stir fry for a few mins, add onion, fungus, fish sauce, and pepper. Continue to stir fry on high heat until the onions are transparent. Add salt and sugar to taste.

For the “Wrappers”:
-150g rice flour
-100g tapioca starch
-4 cups water (960g/ml)
-1 tbs oil
-1 tsp salt

*Mix everything together, rest for 1/2 hour before making wrappers.

Making the Wrappers:
There are 2 ways to get this job done. The first is the easiest, but taste wise, the second method is the best.

1) Easiest, use a non stick frying pan, heat over medium heat pour in about 3 tbs batter. Tilt and the pan in a circular motion to cream a even round wrapper. Cover for 1 min, “flip” the wrapper out onto a serving try, add filling and roll. Roll and as you make the wrappers.

2) Fill a pot half full with water. Tightly tie a thin piece of cloth on top of the pot. Bring the water to a boil, ladle on some batter and spread it around (the batter will drip to the bottom). Steam for a few mins, now the real work begins. ;) Ladle on some batter and spread it thin, cover and steam for a minute or two. Add filling and roll (using a thin spatula dipped in water). Carefully transfer the rolls onto a plate.

To Serve:
Serve with cooked beans sprouts, fish sauce, chả lụa (Vietnamese ‘ham’), meat floss, and fried shallots.