Vietnamese-Style Banh Cuon with Mackerel Filling
A creative twist on traditional banh cuon with a delicious mackerel filling. This Vietnamese-inspired dish is perfect for a light and refreshing meal.
Ingredients
- ●1 package banhround rice flour sheets
- ●1 can mackereldrained, flaked
- ●1 cucumbersliced
- ●1/4 cup mintchopped
- ●2 tablespoons soy saucefor serving
- ●1 tablespoon rice vinegarfor serving
- ●1 teaspoon sesame oilfor serving
- ●to taste saltoptional
- ●to taste pepperoptional
Instructions
- 1
Prepare the mackerel filling by combining the flaked mackerel, cucumber, mint, soy sauce, rice vinegar, sesame oil, salt, and pepper in a bowl. Mix well to combine.
- 2
Soak the banh sheets in warm water for about 10 minutes, or until they are soft and pliable. Drain and set aside.
- 3
Assemble the banh cuon by placing a banh sheet on a flat surface. Spread a small amount of the mackerel filling onto the center of the banh sheet, leaving a 1-inch border around the edges.
- 4
Fold the bottom half of the banh sheet up over the filling, then fold in the sides and roll the banh cuon into a tight cylinder.
- 5
Repeat with the remaining banh sheets and mackerel filling.
- 6
Serve the banh cuon warm or at room temperature, garnished with additional mint leaves if desired.