Bánh Cuốn

Bánh Cuốn is a delicate Vietnamese breakfast dish featuring soft rice flour crepes filled with seasoned ground pork and mushrooms. Served with fresh herbs and a drizzle of tangy dipping sauce, it's a wholesome and flavorful start to the day.

Ingredients

• Rice flour - 100g
• Tapioca flour - 30g
• Water - 300ml
• Ground pork - 150g
• Mushrooms (shiitake or wood ear) - 50g, sliced
• Onion - 1 small, finely chopped
• Fish sauce - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - 1 tablespoon
• Fresh herbs (cilantro, mint, or basil) - to serve
• Cucumber - 1 small, sliced - to serve
• Soy sauce - for dipping

Steps

1. In a mixing bowl, combine rice flour, tapioca flour, and water to create a smooth batter. Set aside to rest for 20 minutes.
2. In a pan, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.
3. Add ground pork and mushrooms to the pan, seasoning with fish sauce, salt, and black pepper. Cook until the pork is fully cooked and the mixture is fragrant, about 5-7 minutes. Remove from heat.
4. In a non-stick skillet, lightly grease and heat it over medium heat. Pour a ladle of the batter into the skillet, swirling to cover the base evenly. Cook for about 2-3 minutes until the edges lift and the crepe is cooked through.
5. Place a spoonful of the pork and mushroom filling in the center of the crepe, then carefully fold the crepe over the filling. Slide it onto a plate and repeat the process with the remaining batter and filling.
6. Serve the bánh cuốn with fresh herbs, cucumber slices, and a side of soy sauce for dipping.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in protein from the ground pork, supporting muscle health.
• Contains fiber from mushrooms and herbs, aiding digestion.

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