Breakfast · 55 min · vietnamese

Banh Uot Thit Nuong

A Vietnamese breakfast built around rice flour and tapioca starch — on the table in 55 minutes. The macros do the talking: 38g protein, 47g carbs, and 14g fat in every 465-calorie 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
• 1/3 cup Tapioca starch
• 2.5 cups Water
• 1 lb Pork shoulder
• 2 stalks Lemongrass
• 4 cloves Garlic
• 1/4 cup Fish sauce
• 1 tbsp Soy sauce
• 2 tbsp Honey
• 1 Cucumber
• 2 cups Bean sprouts
• 1 cup Fresh herbs
• 1/3 cup Fried shallots
• 1/4 cup Crushed peanuts

Steps

1. Whisk the rice flour, tapioca starch, water, and salt into a thin batter and rest 30 minutes. Banh uot uses the same batter as banh cuon, simply steamed without filling and folded into soft ribbons.
2. Slice the pork thin and marinate with minced lemongrass core, garlic, fish sauce, soy, and honey for at least 30 minutes.
3. Grill or broil the pork until the edges char, 3 to 4 minutes per side, then slice into strips.
4. Steam the batter in a thin film in a covered nonstick pan for 45 seconds per sheet, then fold each sheet into thirds and keep warm under a towel.
5. Blanch the bean sprouts for 30 seconds and slice the cucumber into ribbons.
6. Arrange the warm rice sheets on plates with grilled pork, sprouts, cucumber, and herbs.
7. Mix a light nuoc cham and pour it over each plate at the table, unlike most rolls, this dish gets dressed, not dipped. Finish with fried shallots and peanuts.

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