Bahn Cuon - Fresh Steamed Rice Roll

Chef Greg Wong is a Chef de Partie at Estela (1 Michelin star) in NYC. Previously was a chef at Atoboy (Bib Gourmand), and Director of Operations at Mission Chinese Food. In lieu of rice + tapioca flour, you can purchase Banh Cuon flour directly online: https://amzn.to/2XxPJic

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% Daily Values based on a 2,000 calorie diet

Step 1

Soak dried mushrooms in warm water to cover (20 minutes) *TIP: Always start the project that takes the longest first, so you can work on other projects while it hangs out.

Step 2

To make the batter, combine rice flour, tapioca flour and salt with 600 ml of cold water (2.5 cups). Whisk until the flour dissolves and forms a smooth batter.*Alternatively - follow directions on bánh cuốn flour package.

Step 3

Cut onion in small dice. Cut mushrooms in small strips.

Step 4

Heat a frying pan over medium heat, then add 2 tablespoons of the oil. Toast the garlic and shallots until fragrant, then add the pork, mushrooms, fish sauce, sugar and pinch of salt and pepper. Break up the pork and flip when caramelized on the bottom with a slight char (maillard reaction). Move to seperate bowl. *TIP: Make sure to break up pork and not to overcrowd the pan. If there is too much pork for your size frying pan, I like to cook in multiple batches.

Step 5

Heat a large non-stick frying pan over medium heat, and add enough oil to coat the base of the pan. Pour a small ladleful (2–3 tablespoons) of the batter into the pan, turning the pan in a circular motion to cover the base with a thin layer of batter.

Step 6

Cover the pan with a lid and cook for 30 seconds.

Step 7

Scoop 1 tablespoon of pork mixture onto the noodle sheet, fold two sides in, then fold over to form a roll.

Step 8

Transfer to a plate. Repeat this process using the remaining batter and pork mixture, adding oil to the pan as necessary.

Step 9

Top the rolls with your favorite fresh herbs, bean sprouts, fried shallots and cucumber. Dress with nuoc cham and garnish with sliced chilli.

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