How are you? How is your summer going so far? Did you get to finish all of your summer bucket lists so far? Did you get a chance to enjoy the pools, cook outs, beach trips?
Our busy summer consisted of barbecues, wedding events, weekend beach trips and tons of chasing around our 2 year old toddler. She’s full of energy, she’s silly and she loves taking selfies. I constantly have to remind myself to be patience and enjoy every moment of our little one. They grow up too fast.
Hot summer days always reminded me of my hometown: street food, non-stop visits for snacks, fresh smoothies on the side of the streets, etc. I’m so sad summer is coming to an end 🙁
Here’s a dish that is near and dear to my heart, comfort food at its best: Savory rice rolls. Serve it for breakfast, for lunch or even dinner!!
Savory Rice Rolls, or banh cuon, is another popular breakfast dish that was originated from Northern Vietnam. Its main ingredients consist of rice flour, ground pork, wooden ear mushrooms and shallots. Steamed rice rolls is accompanied by Vietnamese ham (cha lua), steamed bean sprouts and herbs. And, of course, it wouldn’t be a Vietnamese dish without the fabulous savory fish sauce to top it off.
Savory Rice Rolls is usually made using a specialized pot to achieve its extremely thin and delicate layer. The traditional method is to steam the rice crepe with a steamer. The steam releases from the steamer will cook the crepe, giving it a moist and delicate texture. When cooked, the layer is lifted off using a special bamboo stick. Then the rice crepe is ready for stuffing and rolling.
For this recipe, we use a non-stick pan to make the rolls. The rice crepes won’t be as thin as the traditional method, but still considers satisfactory in my opinion.
I don’t really know when steamed rice rolls was initially made but once I tried it, I love the flavor taste bursting out of each crepe! Steamed rice rolls reminds me of my home in Vietnam, where you’ll find me from one food stall to the next, eating my heart out.
Savory Rice Rolls has become a comfort food to be served all day long. You can have it for breakfast, grab it to go for a quick lunch or snack before dinner. A comfort yet delightful dish at its best!
Savory Rice Rolls (Banh Cuon)
For the batter
- 1 cup rice flour
- 1 cup tapioca starch
- 2 cups water
- 2 cups boiling water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
For the savory filling
- 1.5 oz dried wood ear mushrooms
- 1/.2 medium yellow onion (5 oz)
- 10 oz ground pork
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoon vegetable oil
- 1 teaspoon garlic powder
- vegetable oil oil for cooking
- bean sprouts
- 1 cucumber (thinly sliced)
- fried shallots
Prepare the batter by combining flour, tapioca starch, water. Whisk until dissolved. Let the batter rest on the counter for 30 minutes
Mean while, soak the dried wooden ear mushrooms in warm water. Drain well, diced and set aside.
In a medium bowl, combine ground pork, salt, pepper, and garlic powder. Mix well.
Heat oil over medium skillet. Add in diced onion and cook for a minute. Add in ground pork and mushrooms. Cook for 5 minutes, until ground pork are cooked through. Transfer the filling to a bowl and set aside.
The batter should be ready by now. There should be two layers from the water. Pour our the clear liquid from the top into a measuring cup. Make note of how much water has been poured out. Replace the same amount of fresh water into the batter. Add in salt, vegetable oil. Whisk well to combine.
Heat a 10" non-stick skillet over low heat until hot. Lightly oil the skillet using a brush. Use a large soup spoon to pour the batter into the hot skillet. Swirl the skillet around to coat evenly.
Cover with a lid and cook for 40 seconds. Remove the lid and flip the skillet over the work surface to remove the crepe. Allow it to cool for 1 minute.
Add in a spoonful of the ground pork filling in the middle. Fold over both sides and start rolling the crepe. Continue until you used all of the ingredients.
Transfer the crepes on a serving plates. Serve with savory fish sauce, fresh herbs, cucumbers and top off with fried shallot. Enjoy
adapted from RunAwayRice