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Preparation
1 hour
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Cooking
30 minutes
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Difficulty
Medium
Bánh cuốn Bắc is a famous dish in Northern cuisine, with thin, soft wrappers that can be filled with ground meat, wood ear mushrooms, shiitake mushrooms, or even eggs. Let’s try making Bánh cuốn Bắc using a non-stick pan with a lid right at home with Cooking Tips!
Ingredients for Bánh cuốn Bắc For 1 person
Rice flour 300 g Tapioca flour 50 g Water 500 ml Salt 1/2 teaspoon Cooking oil 1 tablespoon Ground pork 300 g Wood ear mushrooms 20 g Shiitake mushrooms 20 g Shallots 1 bulb Common seasoning a little (Fish sauce/Pepper/Salt/Sugar) Fried shallots a little Accompanying vegetables a little
How to make Northern rice rolls
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Prepare the rice roll wrapper
Mix rice flour, tapioca flour, and salt in a large bowl.
Gradually add water to the flour mixture, stirring well to avoid lumps. You can adjust the amount of water so that the batter has a smooth consistency.
Then, add a little cooking oil to the batter so that the rice rolls do not stick and are softer.
Let the batter rest for about 30 minutes to help it rise and become smoother.
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Make the filling
Mix minced meat with wood ear mushrooms and shiitake mushrooms that have been soaked, bloomed, and chopped.
You can sauté minced shallots for aroma, then add the meat and stir-fry briefly with seasoning (fish sauce, pepper, salt, sugar).
After the meat is cooked, let it cool and prepare for the wrapping step.
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Make rice rolls using a non-stick pan
Turn on the stove, place the non-stick pan on top. When the pan is hot, brush a thin layer of oil on the surface to prevent sticking.
Use a ladle to scoop an adequate amount of batter, pour it evenly onto the hot pan, gently tilt the pan to spread the batter into a thin layer. You can use a ladle or a spatula to help spread the batter evenly.
Cover the pan and wait for 2 – 3 minutes until the batter is translucent.
Use a plate to cover the pan and then flip the pan over to let the rice roll drop onto the plate.
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Complete and enjoy
Place the rolls on a flat surface, add the filling, and start rolling them up.
After the rolls are wrapped, you can use a spoon to take them out onto a plate.
Sprinkle fried shallots on top to enhance the flavor.
The Northern steamed rice rolls are usually served with sweet and sour fish sauce (fish sauce, sugar, lemon, garlic, chili) and fresh herbs like basil, cilantro, or lettuce.
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Complete and enjoy
Place a piece of the roll on a flat surface, add the meat filling, and then roll it up.
After the rolls are wrapped, you can use a spoon to take them out onto a plate.
Sprinkle fried shallots on top to enhance the flavor.
The Northern steamed rice rolls are usually served with sweet and sour fish sauce (fish sauce, sugar, lemon, garlic, chili) and fresh herbs like basil, cilantro, or lettuce.
- When making the rice roll skin, remember to adjust the amount of water so that the skin is neither too thick nor too thin.
- A non-stick stone-patterned pan helps prevent the rolls from sticking to the pan and makes it easy to roll them without needing a steamer.
- If you want the rice rolls to have a more fragrant aroma, you can add a little finely chopped kaffir lime leaves to the batter before pouring it into the pan.
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With how to make Northern rice noodle rolls using a non-stick pan with a lid, you don’t have to worry about lacking a specialized steamer while still being able to create delicious, smooth rice noodle rolls. This method saves time, is easy to perform right at home, and still retains the distinctive flavor of the dish. Try it now and enjoy with family and friends!
