Bánh Cuốn Thanh Trì

Buckle up readers, we’re headed to the northern region of Viet Nam to Thanh Trì.  Thanh Trì is the district of the prominent city of Hanoi, famous for one dish called Bánh Cuốn. They are thin crepes made from rice and tapioca flour batter and is cooked over a non-stick steaming tray then stuffed with minced garlicky pork and mushrooms, and topped with fried green onions and shallots and dipped in a tangy sauce called nước mắm pha. It’s delicious and fun to make!

image

Recipe yields 3-4 servings

Batter

  • 1 cup white rice flour
  • 3/4 cup tapioca flour
  • 1/2 teaspoon salt
  • 6 cups of warm water
  • 1 teaspoon of vegetable oil

Filling

  • 1 pound of ground pork
  • 1 teaspoon vegetable oil
  • 1 1/2 cups of wood ear dried mushroom (soak with hot water for 5 minutes and drain)
  • salt and pepper to taste
  • 2 cloves of garlic, minced

Accoutrements

  • sautéed green scallions in vegetable oil
  • crispy fried shallots
  • sliced pork sausage (chả lụa or giò lụa)
  • blanched bean sprouts
  • nước mắm pha
  • 1/4 cup of cooking oil and brush

 

In a large bowl, whisk together both flours, water, oil, and salt and mix until there are no longer clumps. Allow batter to bloom and rest for at least 1 hour before using.

image

In a sauté pan heat oil over medium heat then brown pork until no longer pink. Add in garlic, salt, and black pepper.

image

Add in the wood ear mushrooms and stir then set aside to cool.

image

Fill a small boiling pot until 1/2 filled with water. Bring the water to a boil on medium heat. Then set a nonstick pan over the boiling pot (this will be your steamer). Using a brush, lightly grease your pan with a few drops of oil.

image

Ha! Instant Crepe Steamer!

image

Stir the batter and using a ladle, add about 1/4 cup of batter at a time to pan and swirl until the bottom of pan is covered. Cover with lid and allow to steam for 30-45 seconds. Remove and invert crepes into a tray.

image

This is how I like to set up: raw batter near the stove, filling, tray for rolling, and a plate for the finished product.

image

Add a tablespoon of the pork and mushroom mixture, and fold and set aside. My favorite way to fold these is somewhat like an eggroll. Fold the front flap over..

image

Then fold in the left and right flaps..

image

Roll it towards the top to seal in the filling and move it to a serving plate. Now repeat until there is no batter left behind!

image

You can serve it plain and leave the toppings on the side..

image

Or  you can go crazy and put it all on there! I hoped you enjoyed making these. Happy eating!

image

Let’s Get Cooking!

  1. In a large bowl, combine both flours, water, oil, and salt and mix until there are no longer clumps. Allow batter to bloom and rest for at least 1 hour before using.
  2. In a sauté pan heat oil over medium heat then brown pork until no longer pink. Add in garlic, salt, and pepper and the wood ear mushrooms and stir then set aside to cool.
  3. Fill a small boiling pot until 1/2 filled with water. Bring the water to a boil on medium heat. Then set a nonstick pan over the boiling pot (this will be your steamer). Using a brush, lightly grease your pan with a few drops of oil.
  4. Stir the batter. and using a ladle, add 1/4 cup of batter to pan and swirl until the bottom of pan is covered. Cover with lid and allow to steam for 30-45 seconds. Remove and invert crepes into a tray.
  5. Add a tablespoon of the pork and mushroom mixture, and fold and set aside. Repeat Steps 3 and 4 until no more batter is left.
  6. Arrange the rice crepes on a plate and sprinkle with fried shallots, green onions, pork sausage, and bean sprouts. Serve with nước mắm pha on the side.
Advertisements

3 thoughts on “Bánh Cuốn Thanh Trì

  1. Hey Stef!….YUM!! These recipe’s look amazing!!! I love vietnamese food! I spent some months travelling around south east asia a few years back and loved everything about it! So can’t wait to try some of these and re live my travels!
    I have recently started a food blog and will be putting up some of the recipe’s I have picked up around the world, http://www.thekiwifruit.com, Check it out and would love some feedback,
    Thanks!
    Stef

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s