Bánh Cuốn (Steamed Rice Rolls)

Ingredients

• 1 cup Rice flour
• 0.25 cup Tapioca starch
• 2.5 cups Water
• 0.5 lb Ground pork
• 0.25 cup Dried shiitake mushrooms
• 2 Shallots
• 1 tbsp Vegetable oil
• 2 tbsp Soy sauce
• 0.5 cup Shellfish-free dipping sauce
• 0.25 cup Fried shallots

Instructions

1. 1In a medium bowl, whisk together the 1 cup Rice flour, 0.25 cup Tapioca starch, and 2.5 cups Water until you have a smooth, thin batter with no lumps.
2. 2Finely mince the 2 Shallots. Rehydrate the 0.25 cup Dried shiitake mushrooms by soaking them in warm water for about 20 minutes, then squeeze out the excess water and finely chop them. In a 10-inch skillet, heat the 1 tbsp Vegetable oil over medium-high heat (375°F / 190°C). Add the minced shallots and chopped mushrooms and cook for 2-3 minutes until softened and fragrant. Add the 0.5 lb Ground pork and cook, breaking it up with a spoon, for 5-7 minutes, until it is no longer pink and is cooked through. Stir in the 2 tbsp Soy sauce and cook for 1 more minute. Remove from heat and let the mixture cool slightly.
3. 3Prepare your steaming setup. You will need a steamer basket or a rack that fits inside a large pot with a lid. Add enough water to the pot to reach just below the steamer basket. Bring the water to a rolling boil over high heat (212°F / 100°C). Lightly grease a 6-inch round steaming plate or a shallow heatproof dish with a tiny bit of vegetable oil (you can use a paper towel to spread it thinly).
4. 4Pour about 1/4 cup of the batter onto the prepared steaming plate, tilting the plate to spread it into a thin, even layer. Place the plate in the steamer basket over the boiling water. Cover the pot and steam for 2-3 minutes, or until the rice sheet is translucent and cooked through. Carefully remove the plate from the steamer. Let it cool for about 30 seconds, then gently peel the cooked rice sheet off the plate using a spatula or your fingers. Place the peeled rice sheet onto a clean plate or a piece of parchment paper.
5. 5Spoon about 1-2 tablespoons of the pork and mushroom mixture onto one edge of the steamed rice sheet. Carefully fold the rice sheet over the filling to create a log shape. Repeat this process with the remaining batter and filling until all ingredients are used.
6. 6Arrange the rolled Bánh Cuốn on a serving platter. Serve immediately with the 0.5 cup Shellfish-free dipping sauce and sprinkle the 0.25 cup Fried shallots over the top.

Substitutions

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