Rice crêpes stuffed with pork, bánh cuốn
Thin rice crêpes cooked with a lid on and rolled around a pork and mushroom filling.
Active time45 min
Cooking35 min
Total1 h 15 minResting : 20 min
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Ingredients
- 40 g spring onion
- 250 g minced pork
- 10 g dried black mushrooms
- 500 ml water
- 200 g rice flour
- 40 ml sunflower oil
- 30 ml fish sauce
- 30 g dried rice vermicelli
Preparation
Whisk the rice flour with the water and 10 ml of oil. Leave to rest for 20 minutes.
500 ml water200 g rice flour40 ml sunflower oil- mixing bowl
- whisk
Soak the mushrooms in lukewarm water for 20 minutes, then drain and chop. Rehydrate the vermicelli according to the packet instructions, drain and cut into short lengths. Wash and thinly slice the spring onion.
40 g spring onion10 g dried black mushrooms30 g dried rice vermicelli- bowl
- colander
- knife
- scissors
Heat 15 ml of oil in a frying pan. Cook the pork for 8 minutes, breaking it up as it cooks. Add the mushrooms, vermicelli and 20 ml of fish sauce; cook for a further 2 minutes, until cooked through.
250 g minced pork30 ml fish sauce- frying pan
- spatula
Lightly oil a small non-stick frying pan with the remaining oil. Stir the batter before each crêpe, pour in a thin layer and cover for 1 minute. Remove the lid, then cook for 30 seconds, until the surface is set. Slide onto a plate, add the filling and roll up. Repeat to make about 16 crêpes.
- frying pan
- lid
- plate
- spatula
Sprinkle with spring onion and serve hot with the remaining 10 ml of fish sauce on the side.
- serving dish
Allergens
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration