Breakfast · 50 min · vietnamese

Banh Cuon

This is the kind of Vietnamese breakfast you’ll make on repeat — rice flour and tapioca starch, 50 minutes, big payoff. It is weeknight cooking that still hits your targets — 16 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Rice flour
• 1/2 cup Tapioca starch
• 2.5 cups Water
• 8 oz Ground pork
• 1/2 cup Dried wood ear mushrooms
• 3 Shallots
• 3 tbsp Fish sauce
• 2 tbsp Sugar
• 2 tbsp Lime juice
• 1 cup Bean sprouts
• 1/2 Cucumber
• 1 cup Fresh herbs
• 1/2 cup Fried shallots

Steps

1. Whisk the rice flour, tapioca starch, water, and a pinch of salt into a thin batter and rest it 30 minutes. Thin is everything here; the batter should coat a spoon like heavy cream, not pancake batter.
2. Soak the wood ears until soft, then mince them fine with the shallots. Saute with the ground pork until cooked through and season with a spoonful of fish sauce.
3. Heat a nonstick skillet over medium heat and ladle in just enough batter to film the pan. Cover for 45 seconds until the sheet turns translucent and the edges curl.
4. Spoon a line of pork filling across the sheet and roll it up with a spatula, or fold it into thirds. Work quickly while the sheet is hot and pliable.
5. Repeat, stacking the rolls on a warm platter under a towel so they stay soft.
6. Serve with blanched bean sprouts, cucumber, and herbs, topped with fried shallots.
7. Mix fish sauce, sugar, lime juice, and warm water into a light dipping sauce and pour it over each portion at the table. The rolls should glisten, never swim.

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