Vietnamese Steamed Rice Pancake Rolls (banh cuon)

Another dish I fall in love from many stunning Vietnamese Food recipes is Steamed Rice Pancake Rolls (Banh Cuon). This dish is made from rice starch and maybe grinded pork. Moreover there are two types of this dish. In South Area, Vietnamese people use only rice pancake rolls, they do not use grinded pork is stuffing of pancakes. However, its process is completely opposite with North Area, Vietnam.
 

 

Today, I will show you the way to cook this dish like North People does. Follow our ingredients and process carefully before creating one of Stunning Vietnamese Food recipes.

Ingredients

For Rice Pancake:

200gr Rice Starch
500gr Tapioca Starch
Cold Water.

For Stuffing:

200gr pork meat
200gr shrimps
Onion, Spring Onion, 2 Black Funguses
50gr sliced shallot.
300gr Vietnamese Ham
50gr Ca Cuong (Giant Water Bugs) (Optional)
Lemon, Chili, Fish Sauce, Sugar
Asia basil, Bean Sprout, basil.

Process

For Stuffing

Step 1: Clean pork and shrimps. Peel of the cover of shrimps. Then, grind both of them and marinate a little salt, pepper, sugar, sliced onion, spring onion and black funguses.

Step 2: Boil oil, add pork and mixture above into pan, fry about 5 minutes. Use another pan, boil oil and add sliced shallot into, fry until its color turns yellow.
 

 

For Rice Pancake

Step 3: Mix Rice Starch + Tapioca Starch + 1liter cold water together. Stir until it becomes smooth.
 

Click Vietnamese Steamed Rice Pancake Rolls (banh cuon) if you wanna see more steps of this stunning dish from our Website :)