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Banh cuon with pork & mushroom

Banh cuon with pork & mushroom

Bánh cuốn is one of staple street food in Vietnam that is made of thin steamed rice crepes, stuffed with mushroom and pork, served with fresh herbs, fish dipping and pork terrine.

STOCK LEVEL

CUT OFF TIME SATURDAY 9AM

NUMBER OF SERVES

Disclaimer: Our kitchen also processes ingredients with gluten, meat, nuts, egg and dairy.
Cost per head:$12.50
Total:$25.00
Banh cuon with pork & mushroom

Cooking Time

10 Minutes

Prep Time

15 Minutes

Flavour Profiles

Silky smooth, savoury, slightly sweet and sour, bright, fresh

WHAT WE PROVIDE

Fresh pho noodle sheet Pork & mushroom filling Pork terrine Rice Kitchen Fish sauce dressing Chopped garlic, chilli Fried shallot Fresh herbs Shiitake floss

FROM YOUR PANTRY

EQUIPMENT

Standard kitchen tools Steamer

METHOD

1

Prepare a flat surface like a large plate or a cutting board. Place the rice paper/noodle sheet on the surface, add a heaping tablespoonful of the  filling at the top of the sheet. Fold over the sides and then roll-up the sheet. Repeat these steps to make the remaining fresh pho noodle sheets

2

To make the fish dipping sauce, combine ½ cup of water with ½ cup of fish sauce dressing and chopped garlic and chilli. Divide into 2 small bowls. Cut the pork terrine into bite-size pieces. Add 1-2 pieces to the fish dipping sauce bowl.

3

Place 8 rolls on a plate. Steam for 2 minutes. Top with the fried onion and shiitake floss on top. 

4

Serve with pork terrines, fresh herbs and fish dipping sauce.

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