Photograph of the finished Bánh cuốn bằng chảo

Vietnam · Bánh cuốn tráng bằng chảo

Bánh cuốn bằng chảo

50 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 600 g
  • Photograph of Tapioca starch Tapioca starch 160 g
  • Photograph of Pork Pork 720 g
  • Photograph of Wood ear mushrooms Wood ear mushrooms 100 g
  • Photograph of Shallots Shallots 1.6
  • Photograph of Fish sauce Fish sauce 120 ml
  • Photograph of Crispy fried shallots Crispy fried shallots 100 g
  • Photograph of Oil Oil 140 ml
  • Photograph of Bean sprouts Bean sprouts 320 g
  • Photograph of Herbs Herbs 120 g

Method

  1. 1 Mix rice flour with tapioca flour and water, let it rest for 2 hours, and then drain off the clear water on the surface.
  2. 2 Draining the water and adding fresh water is the way to remove the sour smell from the flour and make the pastry crust chewy and translucent.
  3. 3 Sauté the minced meat with wood ear mushrooms and shallots for 8 minutes until the filling is dry.
  4. 4 Heat a non-stick pan over medium heat, then pour a thin layer of batter into it and cover for 40 seconds.
  5. 5 Since it's cooked in a pan instead of a steamer, you have to cover it with a lid so that the steam cooks the top surface of the pancake.
  6. 6 Remove the rice paper from the pan, grease it with oil, then add the filling and roll it up. Drizzle with fried onions and sweet and sour fish sauce.

With an appliance

  • Microwave 45 min

    Replace steps 4–5: pour a thin layer of batter onto a greased plate, cover loosely, and rotate at 700 W for 50 seconds per leaf; steps 1–3 and 6 remain unchanged.

Start cooking