BÁNH CUỐN | Steamed rice rolls filled with pork

Preparing the Ingredients

Peel the shallots and slice them finely. Wash the fresh herbs, then chop them. Wash the cucumbers and cut them into small pieces.

Blanch the mung bean sprouts in boiling water for about 2 minutes, then drain them.

Soak the wood ear mushrooms in warm water for about 30 minutes to rehydrate them. Rinse them thoroughly, drain, then chop them finely.

If using a whole piece of pork, soak it for about 5 minutes in lightly salted water, then rinse it thoroughly and pat it dry with paper towels. Cut it into small pieces before mincing it finely with a food processor or meat grinder.

Cooking the Rice Crepes

Heat a non-stick frying pan over medium heat. Pour in about 200 ml water, bring it to the boil, then discard the water to thoroughly heat the pan.

Lightly brush the pan with oil. Pour in a small ladleful of batter and quickly tilt the pan to spread it into a thin, even layer.

Cover and cook briefly, until the rice crepe becomes translucent and lifts easily from the pan.

After about 30 seconds, once the rice crepe is cooked, gently slide it onto a clean tray or board that has been lightly oiled.

Immediately pour another ladleful of batter into the pan and repeat the process until all the batter has been used.

Place 1 tablespoon of filling onto each cooked rice crepe, spread it gently, then carefully roll up the crepe.

Repeat until all the batter and filling have been used.