Low Sodium Banh Cuon (Vietnamese Steamed Rice Rolls)

Delight in the delicate flavors of Low Sodium Banh Cuon, a healthier take on Vietnamese steamed rice rolls that doesn't compromise on taste. These silky rice flour crepes, made with a mix of rice and tapioca flour, are stuffed with a savory filling of ground pork, earthy wood ear mushrooms, and aromatic shallots, all seasoned with fresh black pepper for a subtle kick. What sets this recipe apart is its low sodium approach, featuring an unsalted fish sauce-based dipping sauce zesty with lime juice and garlic. Perfectly paired with crisp lettuce, fresh mint, cucumber, and a sprinkle of unsalted peanuts, this dish is light, flavorful, and satisfying. With just 50 minutes of prep and cook time, it's a wholesome and customizable meal that's as beautiful as it is delicious.

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Rice flour
• 0.5 cup Tapioca flour
• 3 cups Water
• 2 tablespoons Vegetable oil
• 0.5 pound Ground pork
• 0.25 cup Dried wood ear mushrooms
• 2 medium Shallots
• 0.25 teaspoon Fresh ground black pepper
• 4 large Lettuce leaves
• 0.5 cup Fresh mint leaves
• 1 medium Cucumber
• 2 tablespoons Unsalted fish sauce
• 2 tablespoons Lime juice
• 1 clove Garlic
• 0.25 cup Unsalted peanuts

Directions

Step 1

In a large mixing bowl, combine rice flour, tapioca flour, and water. Stir until smooth and let the batter rest for at least 30 minutes.

Step 2

While the batter rests, soak the dried wood ear mushrooms in warm water for about 15 minutes, then drain and finely chop.

Step 3

Finely chop the shallots and garlic.

Step 4

In a non-stick pan, heat 1 tablespoon of vegetable oil over medium heat. Add chopped shallots and cook until translucent.

Step 5

Add ground pork, chopped mushrooms, and black pepper to the pan. Cook until the pork is browned and fully cooked. Set aside.

Step 6

To make the dipping sauce, combine unsalted fish sauce, lime juice, and minced garlic in a small bowl. Stir well and adjust to taste.

Step 7

Preheat a non-stick pan over medium heat and lightly grease it with vegetable oil.

Step 8

Pour a small ladleful of batter into the pan, just enough to cover the bottom with a thin layer. Swirl the pan to spread evenly.

Step 9

Cover the pan with a lid and steam the batter for about 2 minutes or until the edges start to peel away from the pan.

Step 10

Spoon 1-2 tablespoons of the pork mixture onto the center of the cooked crepe. Gently roll up the crepe, tucking in the sides as you go.

Step 11

Transfer the rolled crepe to a plate and repeat the process with the remaining batter and filling.

Step 12

Garnish the banh cuon with fresh mint leaves, sliced cucumber, lettuce, and a sprinkle of unsalted peanuts.

Step 13

Serve with the prepared low sodium dipping sauce.

Nutrition Facts

Serving size	(1834.8g)

Amount per serving	% Daily Value*
Calories	2297.4

Total Fat 96.6g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 16.9g
Cholesterol 204.1mg	0%
Sodium 231.0mg	0%
Total Carbohydrate 277.0g	0%
Dietary Fiber 65.4g	0%
Total Sugars 21.1g
Protein 101.3g	0%

Vitamin D 0IU	0%
Calcium 720.3mg	0%
Iron 21.7mg	0%
Potassium 2474.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 17.0%

Carbs: 46.5%