Pork Rolling Cakes

Name: Pork Rolling Cakes (Bánh Cuốn)
Yield: Makes about 10 two-cake servings
Cuisine: Vietnamese
Ingredients: 4 green onions, sliced; ½ cup [22 g] Fried Shallots; 2½ cups [600 ml] Nưởc Chẩm; ¼ tsp Accent Flavor Enhancer (optional); ¼ tsp black pepper; Leaves from ½ bunch mint, chopped; About 8 oz [230 g] bean sprouts, scalded (optional); 2 tsp fish sauce; ¾ oz [20 g] dried wood ear mushrooms, also known as dried Chinese black fungus, soaked in water at room temperature for 12 to 24 hours, drained, and finely chopped in a food processor; ½ tsp kosher salt; ¾ tsp turbinado sugar; 4 oz [110 g] ground turkey (not only white meat); 1 Tbsp cornstarch or tapioca flour; 2 Tbsp unsalted butter; 2 Tbsp chopped garlic; 12 oz [340 g] ground pork; ½ cup [100 g] short-grain white rice, combined with the long-grain rice, covered with water, and soaked at room temperature for 12 to 24 hours; 1 cup [200 g] long-grain white rice

Bánh Cuốn

Preparation info

Makes about
10
two-cake servings

Difficulty
Medium

Appears in

Mango and Peppercorns

By Tung Nguyen , Katherine Manning , Lyn Nguyen and Elisa Ung

Published 2021

About

At Hy Vong, no dish ever came close to selling as well as our pork rolling cakes. It was the most difficult and labor-intensive dish Tung made at the restaurant. She could have simplified it—making thicker rice papers in a pan instead of in a steamer, and topping them with the meat instead of rolling them, for instance—but Tung never believed in compromising ingredients, q

Ingredients

Asia
Vietnam
Main course
Gluten-free
Southeast Asia

Ingredients

Method