Bánh Cuốn

Ingredients

• •1 cup rice flour
• •1/4 cup tapioca starch
• •2 1/2 cups water
• •1 tbsp, plus more for brushing neutral oil
• •8 oz ground pork
• •1/3 cup dried wood ear mushrooms, soaked and finely chopped
• •1 shallot, finely chopped
• •1 tbsp gluten-free fish sauce
• •1/4 tsp black pepper
• •1/2 cup fresh cilantro
• •3/4 cup prepared nước chấm

Directions

1. 1Whisk rice flour, tapioca starch, water, and 1 tablespoon oil until smooth; let the batter rest 20 minutes and whisk again.
2. 2Cook pork, wood ear mushrooms, shallot, fish sauce, and black pepper over medium heat for 6–8 minutes; cool slightly.
3. 3Brush a nonstick skillet lightly with neutral oil, heat over medium-low, pour in 1/4 cup rice-flour batter, and swirl into a thin sheet.
4. 4Cover and steam the rice sheet 45–60 seconds, until translucent and set without browning.
5. 5Slide the sheet onto an oiled plate, add 1–2 tablespoons pork filling, and roll gently.
6. 6Repeat with remaining batter and filling; serve the rolls warm with cilantro and prepared nước chấm.

💡 Keep the pan below browning heat; bánh cuốn should steam into soft translucent sheets, not develop the toasted surface of a crêpe.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.