Banh Cuon
Ingredients
Pork and Mushroom Filling
Crepes Batter
Garnish
Instructions
Pork and Mushroom Filling
  1. Marinate the ground pork with pork/chicken stock powder, salt, sugar, and pepper.
  2. In a large pan, heat up vegetable oil on medium-high heat. Add the garlic and onion and saute until fragrant (1-2 minutes).
  3. Add seasoned ground pork and mushroom. Break up the chunks of ground pork with a wooden spoon. Continue cooking until pork is cooked all the way through. Set aside.
Crepes Batter
  1. In a large bowl, add all ingredients together and stir well. I found that transferring to a pour-able container really helps speed up the process.
Assembling the roll
  1. Evenly pour a thin layer of batter onto the medium heated pan. Note: It’s important you don’t put too much batter onto the pan, that will make your crepes too thick. Let it sit for a few seconds, then cover it to let it steam through for a few seconds more.
  2. Once it’s steamed through, about a minute, carefully flip the pan over onto a flat surface. I used a plastic polyethylene cutting board because it has an easy surface to work with, considering how sticky and delicate the crepes are.
  3. Once it’s transferred from the pan, distribute a little bit of pork and mushroom filling in the center of the crepe, then carefully fold each side over. This technique not only looks more aesthetically pleasing for plating purposes, but also the outer layers aren’t too thick as it would be if you were to roll it.
Garnishing
  1. Assemble crepes in a nicely on a plate and garnish with cucumbers, mint, fried shallots, and bean sprouts. Serve with nuoc mam dipping sauce. For my nuoc mam recipe, click here.
Recipe Notes

Sometime’s I’ll have leftover filling after making banh cuon, which I can use to eat with rice the next day.