2nd Course: Banh Cuon

Banh Cuon is one of my favorite Vietnamese dishes. Traditionally, these are steamed in a special pot lined with cloth, but this version is a more accessible and popular method used in home kitchens. This recipe is from Mai Ham’s Pleasures of the Vietnamese Table. -- Lee

Banh Cuon (Rice Rolls) -- stovetop method

Batter

• 1 1/2 cups rice flour
• 1/2 cup potato starch
• 3 1/4 cups water
• 1/2 teaspoon salt
• 1 tablespoon begetable oil

• plus extra for cooking and oiling sheet

Filling

• 1chopped
• 1/2 pound minced raw shrimp or ground pork
• 1/2 tablespoon fish sauce
• 1 teaspoon sugar 1/2 tablespoons vegetable oil
• 3 tablespoons minced shallots
• 1/2 yellow onion, minced (about 1/2 cup)
• 3 tablespoons dried wood-ear mushrooms, soaked in warm water for 30 minutes, drained, chewy centers removed and finely
• 1/4 teaspoon white pepper

Garnishes

• 3 cups bean sprouts, blanched in boiling water for 10 seconds
• 1/3 cup green perilla or red perilla (shiso), or mint leaves, cut in thirds
• 1/3 cup Asian basil leaves, cut in thirds
• 1/4 cup fried shallots
• 1 1/4 cups Light Vietnamese Dipping Sauce

1. Make the batter: Combine the rice flour, potato starch, water, salt and 1 tablespoon oil in a bowl and whisk until smooth. (The batter will be thin and watery.) Strain to remove any lumps and let stand for 30 minutes.
2. Make the filling: Placce the 1 1/2 tablespoons oil in a skillet and heat over moderate heat. Add the shallots and stir for 10 seconds. Add the onion and mushrooms and cook until the onion bits are translucent and soft, 3 to 4 minutes. Add the shrimp, fish sauce, sugar and white pepper and stir until the shrimp turns pink, 2 to 3 minutes. Transfer to a bowl and set aside.
3. Oil a cookie sheet and place it near the stove. Heat 1/2 teaspoon oil in an 8-inch nonstick pan over low heat. Use a paper towel or brush to distribute the oil evenly. Stir the batter thoroughly and ladle 2 1/2 tablespoons into the pan. Quickly swirl the pan so the batter completely covers the surface. The batter should set immediately upon contact. If it sizzles and develops bubbles beyond the edges, reduce the heat slightly and start again. Cover and cook until the rice sheet pulls away from the pan, 30 to 40 seconds. Invert the pan over the oiled cookie sheet and tap lightly to loosen the rice sheet. Rice flour settles to the bottom readily so it’s important to stir the batter vigorously before making each rice sheet. Also allow the pan to reheat for at least 1 minute between making a new rice sheet. Repeat until you have used up the batter. Do not stack the sheets. (After you get the hang of it, you may want to use two pans to expedite the process.) Let the rice sheets cool for 30 seconds, then proceed to stuff them.
4. To make the rolls, make a 1-inch fold from the bottom of the rice sheet and neatly place 1 1/2 teaspoons filling on top. Fold the sides over and roll into a cylinder about 2 1/2 inches long and 2/3 inch wide. Banh cuon can be made in advance up to this pint and stored in the refrigerator for 2 days.
5. To serve, divide the rice rolls among 4 plates. Top each plate with one-quarter of the bean sprouts and herbs, then garnish with fried shallots. Invite guests to drizzle several tablespoons of sauce on top before eating.