Buckle up readers, we’re headed to the northern region of Viet Nam to Thanh Trì.  Thanh Trì is the district of the prominent city of Hanoi, famous for one dish called Bánh Cuốn. They are thin crepes made from rice and tapioca flour batter and is cooked over a non-stick steaming tray then stuffed with minced garlicky pork and mushrooms, and topped with fried green onions and shallots and dipped in a tangy sauce called nước mắm pha. It’s delicious and fun to make!

Recipe yields 3-4 servings

Batter

• 1 cup white rice flour
• 3/4 cup tapioca flour
• 1/2 teaspoon salt
• 6 cups of warm water
• 1 teaspoon of vegetable oil

Filling

• 1 pound of ground pork
• 1 teaspoon vegetable oil
• 1 1/2 cups of wood ear dried mushroom (soak with hot water for 5 minutes and drain)
• salt and pepper to taste
• 2 cloves of garlic, minced

Accoutrements

• sautéed green scallions in vegetable oil
• crispy fried shallots
• sliced pork sausage (chả lụa or giò lụa)
• blanched bean sprouts
• nước mắm pha
• 1/4 cup of cooking oil and brush

 

In a large bowl, whisk together both flours, water, oil, and salt and mix until there are no longer clumps. Allow batter to bloom and rest for at least 1 hour before using.

In a sauté pan heat oil over medium heat then brown pork until no longer pink. Add in garlic, salt, and black pepper.

Add in the wood ear mushrooms and stir then set aside to cool.

Fill a small boiling pot until 1/2 filled with water. Bring the water to a boil on medium heat. Then set a nonstick pan over the boiling pot (this will be your steamer). Using a brush, lightly grease your pan with a few drops of oil.

Ha! Instant Crepe Steamer!

Stir the batter and using a ladle, add about 1/4 cup of batter at a time to pan and swirl until the bottom of pan is covered. Cover with lid and allow to steam for 30-45 seconds. Remove and invert crepes into a tray.

This is how I like to set up: raw batter near the stove, filling, tray for rolling, and a plate for the finished product.

Add a tablespoon of the pork and mushroom mixture, and fold and set aside. My favorite way to fold these is somewhat like an eggroll. Fold the front flap over..

Then fold in the left and right flaps..

Roll it towards the top to seal in the filling and move it to a serving plate. Now repeat until there is no batter left behind!

You can serve it plain and leave the toppings on the side..

Or  you can go crazy and put it all on there! I hoped you enjoyed making these. Happy eating!

Let’s Get Cooking!

1. In a large bowl, combine both flours, water, oil, and salt and mix until there are no longer clumps. Allow batter to bloom and rest for at least 1 hour before using.
2. In a sauté pan heat oil over medium heat then brown pork until no longer pink. Add in garlic, salt, and pepper and the wood ear mushrooms and stir then set aside to cool.
3. Fill a small boiling pot until 1/2 filled with water. Bring the water to a boil on medium heat. Then set a nonstick pan over the boiling pot (this will be your steamer). Using a brush, lightly grease your pan with a few drops of oil.
4. Stir the batter. and using a ladle, add 1/4 cup of batter to pan and swirl until the bottom of pan is covered. Cover with lid and allow to steam for 30-45 seconds. Remove and invert crepes into a tray.
5. Add a tablespoon of the pork and mushroom mixture, and fold and set aside. Repeat Steps 3 and 4 until no more batter is left.
6. Arrange the rice crepes on a plate and sprinkle with fried shallots, green onions, pork sausage, and bean sprouts. Serve with nước mắm pha on the side.