Bánh Cuốn recipe - ingredients, nutrition and when to eat it
Bánh cuốn is a Vietnamese dish made by rolling pork and wood ear mushrooms in thin, tender rice sheets.
Bánh cuốn is a Vietnamese dish made by rolling pork and wood ear mushrooms in thin, tender rice sheets. The mild filling pairs beautifully with salty nước chấm, making it a light and satisfying lunch or dinner.
World cuisine · 45 minutes to cook
Nutrition (per 317g serving): 354.3 kcal · protein 15.9g · carbohydrate 46.6g · fat 10.7g · sodium 534.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rice paper tears easily if soaked too long, so take it out while it is still slightly firm.
Tips: If the filling is too wet, the rice paper can come undone, so cook off any liquid left in the pan after stir-frying.
Tips: Finished bánh cuốn can stick together, so arrange them in a single layer or brush them with just a little oil.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice paper — 5 pc
- Ground pork — 70 g
- Wood ear mushrooms — 15 g
- Onion — 30 g
- Scallions — 10 g
- Cilantro — 5 g
- Fish sauce — 1 tsp
- Sugar — 1 tsp
- Cooking oil — 1 tsp
- Water — 120 ml