Nut-Free Banh Cuon (Vietnamese Steamed Rice Rolls)

Delight in the comforting flavors of Nut-Free Banh Cuon, a Vietnamese classic reimagined to be allergen-friendly and just as irresistible. These delicate steamed rice rolls are crafted from a smooth rice flour and tapioca batter, filled with a savory mixture of ground pork, fragrant shallots, and earthy wood ear mushrooms. Each roll is steamed to tender perfection, resulting in translucent wrappers that melt in your mouth. Served alongside crunchy julienned cucumber, aromatic fresh herbs like cilantro and mint, and a tangy nuoc cham dipping sauce, this recipe offers a harmonious balance of textures and bold Vietnamese flavors. Perfect for a light dinner or a stunning appetizer, this nut-free version of Banh Cuon ensures everyone at the table can enjoy this authentic, restaurant-quality dish made right at home.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 200 grams Rice flour
• 50 grams Tapioca starch
• 600 ml Water
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 300 grams Ground pork
• 30 grams Dried wood ear mushrooms
• 2 medium, finely chopped Shallots
• 3 tablespoons Fish sauce
• 0.5 teaspoon Black pepper
• 1 small, julienned Cucumber
• 30 grams Fresh cilantro
• 30 grams Fresh mint leaves
• 150 ml Nuoc cham sauce

Directions

Step 1

Soak the dried wood ear mushrooms in hot water for about 10 minutes until they are soft, then drain and chop them finely.

Step 2

In a large mixing bowl, combine the rice flour, tapioca starch, water, and salt. Whisk together until the batter is smooth and lump-free. Set aside to rest for 30 minutes.

Step 3

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add shallots and cook until fragrant and lightly golden, about 2 minutes.

Step 4

Add ground pork to the skillet and stir-fry until cooked through, breaking up any clumps, about 5 minutes.

Step 5

Stir in the chopped wood ear mushrooms, 2 tablespoons of fish sauce, and black pepper. Mix well and cook for another 1-2 minutes. Remove from heat and set aside.

Step 6

Prepare a large pot with a steamer insert and bring water to a boil.

Step 7

Once the batter has rested, add the remaining 1 tablespoon of vegetable oil and stir again.

Step 8

Lightly oil a flat heatproof plate or a non-stick frying pan using a pastry brush.

Step 9

Pour a thin layer of batter onto the plate or pan, spreading it evenly. Place it into the steamer, cover, and steam for 3 minutes or until the rice sheet is translucent.

Step 10

Remove the plate or pan from the steamer and place a spoonful of the pork and mushroom filling onto one side of the rice sheet. Use a spatula to carefully roll the sheet over the filling to create a roll. Transfer the roll to a serving dish.

Step 11

Repeat the process with the remaining batter and filling.

Step 12

Serve the Banh Cuon with julienned cucumber, fresh cilantro, mint leaves, and a side of nuoc cham sauce for dipping.

Nutrition Facts

Serving size	(1661.8g)

Amount per serving	% Daily Value*
Calories	2323.7

Total Fat 91.4g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 270mg	0%
Sodium 11373.4mg	0%
Total Carbohydrate 269.9g	0%
Dietary Fiber 32.0g	0%
Total Sugars 23.0g
Protein 103.0g	0%

Vitamin D 0IU	0%
Calcium 375.7mg	0%
Iron 12.0mg	0%
Potassium 1364.3mg	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: 35.5%

Protein: 17.8%

Carbs: 46.7%