Bánh Cuốn Chay

Bánh Cuốn Chay is a delicate Vietnamese rice noodle dish filled with fragrant mushrooms and vegetables, served with a tangy soy dipping sauce. This vegan breakfast option is light, satisfying, and bursting with flavor.

Ingredients

• Rice flour - 100g
• Tapioca starch - 30g
• Water - 300ml
• Salt - 1/2 tsp
• Mushrooms (shiitake or button) - 100g, finely chopped
• Carrot - 1 small, grated
• Wood ear mushrooms - 30g, rehydrated and chopped
• Spring onions - 2, finely chopped
• Soy sauce - 2 tbsp
• Vegetable oil - 1 tbsp
• Black pepper - 1/4 tsp
• Fresh herbs (mint, cilantro) - for garnish

Steps

1. In a mixing bowl, combine rice flour, tapioca starch, salt, and water to create a smooth batter. Let it rest for 15 minutes.
2. In a pan, heat vegetable oil over medium heat. Add chopped mushrooms, grated carrot, wood ear mushrooms, and spring onions. Sauté for 5-7 minutes until softened. Season with soy sauce and black pepper, then remove from heat.
3. Prepare a steamer or a large pot with water and bring it to a boil. Grease a flat, heatproof plate or tray with a little oil.
4. Pour a thin layer of the batter onto the greased plate, enough to cover the surface. Place the plate in the steamer and steam for 3-4 minutes until the batter is set.
5. Remove the plate from the steamer and let it cool for a minute. Spoon a portion of the filling onto one edge of the steamed rice sheet, then carefully roll it up like a spring roll.
6. Repeat the process with the remaining batter and filling.
7. Serve the Bánh Cuốn Chay garnished with fresh herbs, alongside a small bowl of soy sauce for dipping.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 44 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories and fat, making it a healthy breakfast option.

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