25 min · 1 serving · @Joe Chu
Rice Paper Banh Cuon
Soft rice paper rolled around savoury pork and shiitake, then doused in a spicy lime and garlic fish sauce — a quick take on Vietnamese bánh cuốn.
Nutrition per serving
- 570 kcal
- 30 g protein
- 70 g carbs
- 20 g fat
Ingredients
- 4 rice paper sheets
- 115 g ground pork
- 1 shiitake mushroom
- ½ shallot
- 1 green onion
- ½ tbsp soy sauce
- ½ tbsp fish sauce
- 1 pinch salt and pepper
- 1 spray cooking oil
- 1 ½ tbsp lime juice
- 1 tbsp minced garlic
- 1 tbsp brown sugar
- 2 red Thai chilies
- 2 tbsp fish sauce
- 3 tbsp cilantro
- ½ tbsp fried shallots
Steps
- Finely chop the shallot, mushroom, one chili and the green onion.
- Mix the pork with the mushroom, shallot, green onion, soy sauce, 0.5 tbsp fish sauce, salt and pepper.
- Stir the lime juice, garlic, brown sugar, chopped chili and 2 tbsp fish sauce together for the sauce.
- Cook the pork in a lightly oiled pan over medium heat until cooked through, then let it cool to room temperature.
- Wet each rice paper sheet, shake off the excess water, spoon pork down the centre and roll into a log.
- Pour the sauce over the rolls and top with fried shallots, the second chili, sliced, and cilantro.
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