This is one of my Dad’s favorite – Bánh Cuốn(Vietnamese pork rice rolls).

So last week,I decided to spoil dad and make him some. I was – rushing quickly to serve it for his 10:00am lunch hour lol (yes, you read it right… he eats at 10:00 – 10:30am!) lol … When I turned to ask him.. “Are you’re ready to eat dad?” He said, “No, I want your shrimp wonton soup!” Omg!!! My banh cuon frying pan was still going… So, I had to drop everything to make him his shrimp wonton soup! Let’s just say multi-tasking was KEY today. What can I say? I love my (picky) Dad. LOL

Enjoy the new updated recipe in this how-to video.

List of Ingredients:

Batter:
1- 400 gram bag of Tapioca Starch
1 Cup Rice Flour
½ tsp Salt
2 Tbsps Canola oil
2 Cups Cold Water
3 Cups of Hot Tap Water

Filling:
¾ lb of Ground Pork
1 Tbsp Sugar
1 tsp Granulated Garlic
¼ tsp Salt
1 Tbsp Lee Kum Kee Premium Oyster Sauce
1/2 Cup of Minced White Onion
½ Cup of Presoaked slivers of Wood Ear Mushrooms

Nuoc Mam Cham (Vietnamese Diluted Fish Sauce)
Mixed together the following:
½ Cup Water
2 Tbsps Fish Sauce (3 Crabs Brand, other brand adjusts the amount to suit your taste)
3 Tbsps Sugar
1 Tbsp Vinegar
¼ tsp Salt
Chopped Thai Chili Pepper (Optional)

Purchase Frying Pan Click here