Bánh Cuốn Thịt Nướng (Rolled Rice Cakes with Grilled Meat)
Bánh Cuốn Thịt Nướng (Rolled Rice Cakes with Grilled Meat)
Ingredients
For the Grilled Pork (Thịt Nướng)
- 1 1/2 pounds pork shoulder, thinly sliced against the grain
- 2 shallots, minced
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper, freshly ground
- 1 stalk lemongrass, outer layers removed, minced (white part only)
- 1 tablespoon vegetable oil
For the Rice Paper Rolls (Bánh Cuốn)
- 1 cup rice flour
- 1/4 cup tapioca starch
- 2 1/2 cups water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1/4 cup fried shallots, for garnish
For the Dipping Sauce (Nước Chấm)
- 1/4 cup fish sauce
- 1/4 cup granulated sugar
- 1/2 cup water, warm
- 2 tablespoons lime juice, freshly squeezed
- 1 clove garlic, minced
- 1 red chili, thinly sliced (optional)
For the Pickled Vegetables (Đồ Chua)
- 1 cup carrots, julienned
- 1 cup daikon radish, julienned
- 1/2 cup distilled white vinegar
- 1/4 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon salt
For Serving
- 1 cup fresh herbs, such as mint, cilantro, perilla, and lettuce
- 1/2 cucumber, sliced
Instructions
- 1
Prepare the Grilled Pork (Thịt Nướng): In a large bowl, combine the sliced pork shoulder with minced shallots, minced garlic, fish sauce, granulated sugar, honey, soy sauce, sesame oil, black pepper, and minced lemongrass. Mix well to ensure the pork is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 10 min
- 2
Prepare the Pickled Vegetables (Đồ Chua): In a medium bowl, combine the julienned carrots and daikon radish. In a separate small saucepan, combine white vinegar, granulated sugar, water, and salt. Heat over medium heat, stirring until the sugar and salt dissolve. Let the pickling liquid cool completely. Pour the cooled liquid over the vegetables, ensuring they are submerged. Cover and refrigerate for at least 30 minutes, or up to several days.
⏱️ 15 min
- 3
Prepare the Dipping Sauce (Nước Chấm): In a small bowl, dissolve the granulated sugar in warm water. Add the fish sauce, lime juice, minced garlic, and sliced red chili (if using). Stir until well combined. Taste and adjust sweetness, sourness, or saltiness as desired. Set aside.
⏱️ 5 min
- 4
Prepare the Rice Paper Roll Batter: In a large bowl, whisk together the rice flour, tapioca starch, water, and salt until smooth. Stir in the vegetable oil. Cover the bowl and let the batter rest at room temperature for at least 30 minutes. This allows the flours to fully hydrate, resulting in a more pliable and less sticky roll.
⏱️ 5 min
- 5
Cook the Grilled Pork: Preheat your grill (charcoal or gas) to medium-high heat. If using an indoor grill pan, heat it over medium-high heat. Lightly brush the grill grates or pan with vegetable oil to prevent sticking. Place the marinated pork slices on the grill in a single layer, ensuring not to overcrowd the grill. Grill for 3-5 minutes per side, or until the pork is cooked through, slightly charred, and caramelized. Remove from the grill and set aside.
⏱️ 15 min
- 6
Steam the Rice Paper Rolls (Bánh Cuốn): Set up a steaming station. You will need a large pot or wok with a lid, and a round steaming rack or a specialized bánh cuốn steamer. Bring about 2-3 inches of water to a boil in the pot. Lightly oil a flat, non-stick surface (like a large plate or a cutting board) for placing the cooked rolls. Stir the batter well before each roll. Pour about 1/4 to 1/3 cup of batter onto a non-stick steaming cloth stretched over a ring (or directly onto a lightly oiled round steaming plate). Swirl to create a thin, even layer. Cover and steam for 1-2 minutes, or until the batter turns translucent and bubbles appear.
⏱️ 10 min
- 7
Assemble the Rice Paper Rolls: Carefully remove the steamed rice paper from the steamer using a thin spatula or a bamboo stick. Transfer it to the lightly oiled flat surface. Immediately, while still warm, gently roll it up into a loose cylinder. Repeat with the remaining batter, stacking the finished rolls on the oiled surface to prevent sticking. If the rolls cool too much, they may become brittle.
⏱️ 15 min
- 8
Serve: Arrange the warm bánh cuốn (rolled rice cakes) on a serving platter. Top with grilled pork slices and a sprinkle of fried shallots. Serve immediately with the prepared nước chấm (dipping sauce), đồ chua (pickled vegetables), fresh herbs, and sliced cucumber on the side. Diners can dip the rolls and pork into the sauce, enjoying with the accompanying fresh vegetables.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bánh Cuốn Thịt Nướng (Rolled Rice Cakes with Grilled Meat)
Ingredients
For the Grilled Pork (Thịt Nướng)
- 1 1/2 pounds pork shoulder, thinly sliced against the grain
- 2 shallots, minced
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper, freshly ground
- 1 stalk lemongrass, outer layers removed, minced (white part only)
- 1 tablespoon vegetable oil
For the Rice Paper Rolls (Bánh Cuốn)
- 1 cup rice flour
- 1/4 cup tapioca starch
- 2 1/2 cups water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1/4 cup fried shallots, for garnish
For the Dipping Sauce (Nước Chấm)
- 1/4 cup fish sauce
- 1/4 cup granulated sugar
- 1/2 cup water, warm
- 2 tablespoons lime juice, freshly squeezed
- 1 clove garlic, minced
- 1 red chili, thinly sliced (optional)
For the Pickled Vegetables (Đồ Chua)
- 1 cup carrots, julienned
- 1 cup daikon radish, julienned
- 1/2 cup distilled white vinegar
- 1/4 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon salt
For Serving
- 1 cup fresh herbs, such as mint, cilantro, perilla, and lettuce
- 1/2 cucumber, sliced
Instructions
- 1
Prepare the Grilled Pork (Thịt Nướng): In a large bowl, combine the sliced pork shoulder with minced shallots, minced garlic, fish sauce, granulated sugar, honey, soy sauce, sesame oil, black pepper, and minced lemongrass. Mix well to ensure the pork is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 10 min - 2
Prepare the Pickled Vegetables (Đồ Chua): In a medium bowl, combine the julienned carrots and daikon radish. In a separate small saucepan, combine white vinegar, granulated sugar, water, and salt. Heat over medium heat, stirring until the sugar and salt dissolve. Let the pickling liquid cool completely. Pour the cooled liquid over the vegetables, ensuring they are submerged. Cover and refrigerate for at least 30 minutes, or up to several days.
⏱️ 15 min - 3
Prepare the Dipping Sauce (Nước Chấm): In a small bowl, dissolve the granulated sugar in warm water. Add the fish sauce, lime juice, minced garlic, and sliced red chili (if using). Stir until well combined. Taste and adjust sweetness, sourness, or saltiness as desired. Set aside.
⏱️ 5 min - 4
Prepare the Rice Paper Roll Batter: In a large bowl, whisk together the rice flour, tapioca starch, water, and salt until smooth. Stir in the vegetable oil. Cover the bowl and let the batter rest at room temperature for at least 30 minutes. This allows the flours to fully hydrate, resulting in a more pliable and less sticky roll.
⏱️ 5 min - 5
Cook the Grilled Pork: Preheat your grill (charcoal or gas) to medium-high heat. If using an indoor grill pan, heat it over medium-high heat. Lightly brush the grill grates or pan with vegetable oil to prevent sticking. Place the marinated pork slices on the grill in a single layer, ensuring not to overcrowd the grill. Grill for 3-5 minutes per side, or until the pork is cooked through, slightly charred, and caramelized. Remove from the grill and set aside.
⏱️ 15 min - 6
Steam the Rice Paper Rolls (Bánh Cuốn): Set up a steaming station. You will need a large pot or wok with a lid, and a round steaming rack or a specialized bánh cuốn steamer. Bring about 2-3 inches of water to a boil in the pot. Lightly oil a flat, non-stick surface (like a large plate or a cutting board) for placing the cooked rolls. Stir the batter well before each roll. Pour about 1/4 to 1/3 cup of batter onto a non-stick steaming cloth stretched over a ring (or directly onto a lightly oiled round steaming plate). Swirl to create a thin, even layer. Cover and steam for 1-2 minutes, or until the batter turns translucent and bubbles appear.
⏱️ 10 min - 7
Assemble the Rice Paper Rolls: Carefully remove the steamed rice paper from the steamer using a thin spatula or a bamboo stick. Transfer it to the lightly oiled flat surface. Immediately, while still warm, gently roll it up into a loose cylinder. Repeat with the remaining batter, stacking the finished rolls on the oiled surface to prevent sticking. If the rolls cool too much, they may become brittle.
⏱️ 15 min - 8
Serve: Arrange the warm bánh cuốn (rolled rice cakes) on a serving platter. Top with grilled pork slices and a sprinkle of fried shallots. Serve immediately with the prepared nước chấm (dipping sauce), đồ chua (pickled vegetables), fresh herbs, and sliced cucumber on the side. Diners can dip the rolls and pork into the sauce, enjoying with the accompanying fresh vegetables.
⏱️ 5 min