Vietnamese Bánh Cuốn (Rolled Pancakes) with Pork and Shrimp

Steps

1. 1

   Prepare the crepe batter

   • In a medium bowl, whisk together rice flour, water, salt, and turmeric (if using).
   • Stir until smooth with no lumps.
   • Let the batter rest for 5 minutes so the rice flour fully hydrates.
   • The batter should be thin, similar in consistency to heavy cream.
   • If it seems too thick, whisk in a tablespoon of water at a time until you reach the right consistency.

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   Ready when: Batter is smooth, lump-free, and pourable like heavy cream

   Tip: A batter that's too thick will create tough, rubbery crepes; too thin and they'll tear. Test with the first crepe and adjust.

2. 2

   Cook the filling and set up steamer

   • While the batter rests, bring a pot of water to a boil for the steamer.
   • Meanwhile, heat 1 tablespoon of oil in a skillet over medium-high heat.
   • Add the minced onion and garlic, stirring for about 1 minute until fragrant.
   • Add the ground pork, breaking it apart with a spoon as it cooks, for 3–4 minutes until it begins to lose its pink color.
   • Stir in the chopped mushrooms and minced shrimp, cooking for another 2 minutes until the shrimp turns pink.
   • Add fish sauce, sugar, and white pepper.
   • Stir well and cook for 1 more minute.
   • The pork should reach an internal temperature of 160°F (71°C).
   • Transfer to a bowl to cool.
   • Brush the steamer basket lightly with oil.

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   Ready when: Pork reaches 160°F (71°C) internal temperature, shrimp is pink, filling is fragrant

   Tip: Use an instant-read thermometer to ensure the pork reaches a safe internal temperature. Cool the filling slightly before filling the crepes; warm filling can make them tear. Taste and adjust seasoning as needed.

3. 3

   Steam the first crepe

   • Pour about ¼ cup (60 ml) of batter onto the oiled steamer basket, tilting it quickly in a circular motion to spread the batter into a thin, even, slightly oval layer about 7–8 inches long.
   • Cover immediately with the steamer lid.
   • Steam over boiling water for about 1–1.5 minutes.
   • The crepe will look opaque and set, and the edges will start to curl slightly.

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   Ready when: Crepe is opaque, set, and edges curl slightly; surface is slightly translucent

   Tip: Work quickly spreading the batter so it cooks evenly. If you hesitate, it will start to set unevenly. The first crepe is often a test—don't worry if it's not perfect.

4. 4

   Fill and roll the first crepe

   • Gently lift the crepe out of the steamer with a soft spatula and place it on a damp cloth.
   • Working quickly, place about 2 tablespoons of the pork-shrimp filling in a line across the middle third of the crepe.
   • Starting from one long edge, roll the crepe tightly around the filling, creating a neat cylinder about 6 inches long and 1.5 inches thick.
   • Place seam-side down on a serving plate or covered dish.
   • Cover with a damp cloth to keep the crepe soft and warm while you make the remaining ones.

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   Ready when: Crepe is rolled tightly around filling with no gaps

   Tip: Use a damp cloth to handle the hot crepe; it won't stick as much. Don't overfill or the crepe will tear. Keep finished rolls covered to prevent them from drying out.

5. 5

   Repeat steaming and rolling

   • Repeat steps 3 and 4 with the remaining batter, steaming each crepe for 1–1.5 minutes and filling and rolling immediately.
   • You should make 12 rolls total.
   • Keep each finished roll covered with the damp cloth.
   • If you notice the crepe batter is too thick after a few rounds, whisk in a tablespoon of water to thin it slightly, as some water may evaporate.

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   Ready when: All 12 rolls are cooked and rolled; rolls are soft and hold their shape

   Tip: Don't let the steamer basket dry out between crepes; add a little water if needed. Work at a steady pace so crepes cool evenly.

6. 6

   Fry the shallots

   • While the last rolls cool slightly, heat ½ cup (120 ml) oil in a small skillet over medium heat.
   • Once shimmering, add the sliced shallots in batches and fry for 2–3 minutes, stirring occasionally, until golden brown and crispy.
   • Remove with a slotted spoon and drain on a paper towel-lined plate.
   • Season lightly with salt.

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   Ready when: Shallots are golden brown and crispy, not dark or burnt

   Tip: Watch carefully—shallots go from golden to burnt quickly. Once they're out of the oil, they continue to crisp up, so pull them slightly before they look completely done.

7. 7

   Plate and serve

   • Arrange the rolled bánh cuốn on a serving platter.
   • Top with a handful of fried shallots and scatter cilantro leaves over them if desired.
   • Serve at room temperature with nuoc cham dipping sauce on the side.
   • Diners can dip each roll into the sauce or drizzle the sauce over the rolls.

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   Ready when: Rolls are arranged and topped

   Tip: Serve immediately for the best texture; as bánh cuốn sits, the crepes may firm up. If eating leftovers, reheat gently in a steamer.