Vietnamese Banh Cuon with Roasted Pork
Delicate rice flour rolls filled with roasted pork, shrimp, and fresh herbs, served with sweet and spicy dipping sauce.
Ingredients
- ●1 pound Pork shoulderroasted
- ●2 cups Rice flourfor banh cuon wrappers
- ●1 cup Waterfor banh cuon wrappers
- ●1/2 pound Shrimppeeled and deveined
- ●1 cup Mushroomssliced
- ●1/4 cup Green onionschopped
- ●1/4 cup Cilantrochopped
- ●2 tablespoons Fish saucefor dipping sauce
- ●2 tablespoons Lime juicefor dipping sauce
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. Roast the pork shoulder in the oven for 20-25 minutes, or until cooked through.
- 3
3. While the pork is cooking, prepare the banh cuon wrappers by mixing together rice flour and water.
- 4
4. Fill a large bowl with warm water and add the rice flour mixture to create the banh cuon dough.
- 5
5. Knead the dough for 5-7 minutes until smooth and pliable.
- 6
6. Divide the dough into small balls and roll out each ball into a thin circle.
- 7
7. Place a tablespoon of roasted pork, a few slices of mushrooms, and some chopped green onions in the center of each circle.
- 8
8. Add a few pieces of shrimp on top of the filling and fold the dough over to form a roll.
- 9
9. Repeat with the remaining dough and filling ingredients.
- 10
10. Serve the banh cuon rolls with a side of sweet and spicy dipping sauce made from fish sauce and lime juice.
- 11
11. Garnish with chopped cilantro and green onions.