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Banh Cuon | Alissa Nguyen

Banh Cuon

Banh Cuon

15 mins prepServes 12

Banh Cuon, or rice rolls, is a delicious dish made using rice paper with a filling of dehydrated woodear mushrooms, ground pork, onion, garlic, and spices. The dish is served with a variety of toppings including cucumbers, bean sprouts, cilantro, and crispy shallots, all drizzled with a sweet fish sauce.

12 servings

What you need

dried shiitake mushrooms

¾ cup dried shiitake mushrooms

ground pork

½ lb ground pork

onion

1 onion

garlic

black pepper

¾ tsp black pepper

mushroom blend

½ tsp mushroom blend

rice paper

oil

⅛ oil

cucumber

bean sprouts

⅛ bean sprouts

cilantro

shallot

fish sauce

sugar

⅓ cup sugar

fish sauce

¼ cup fish sauce

water

12 oz water

white vinegar

2 tbsp white vinegar

garlic paste

⅛ garlic paste

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Instructions

1: Mix all of your ingredients under 'FILLING'.

2: Heat oil in a pan on medium high and cook the filling until everything is cooked through. Set aside.

3: In another pan, add hot water and a drizzle of oil, then soak the rice paper in the hot water for 5 minutes until flimsy.

4: Carefully remove the rice paper, spoon in 2 tablespoons of filling, and roll it up.

5: Top the rice rolls with cucumbers, steamed bean sprouts, cilantro, fried shallots, and fish sauce.

6: To make the fish sauce, mix together sugar, fish sauce, water, white vinegar, and garlic chili paste, adjusting measurements as needed.

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