Banh Cuon Nuoc Mam Muoi Sot Voi Tôm Rim Man Ngoc Bich
Delicate, steamed rice noodle rolls filled with succulent, caramelized shrimp and a hint of shiitake mushroom, served with a deeply savory and slightly sweet fermented fish sauce dipping sauce. This complex dish offers layers of texture and flavor, perfect for a special breakfast.
Prep Time
180 min
Difficulty
Hard
Servings
4
Calories
350 kcal
Instructions
- 1
For the filling: Rehydrate the dried shiitake mushrooms in warm water for 30 minutes. Squeeze out excess water and finely mince the mushrooms. Peel and devein the shrimp, then mince them. Finely chop shallots and garlic.
~30 min - 2
In a non-stick frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add chopped shallots and garlic and sauté until fragrant, about 2 minutes. Add minced shrimp and shiitake mushrooms. Cook for 5-7 minutes until the shrimp are pink and cooked through.
~10 min - 3
Stir in fish sauce, sugar, and black pepper. Cook for another 2-3 minutes until the sauce has thickened slightly and coats the shrimp mixture. Remove from heat and set aside.
~5 min - 4
For the banh cuon batter: In a large bowl, whisk together rice flour, tapioca starch, and salt. Gradually whisk in water until smooth. Stir in 2 tablespoons of vegetable oil.
~5 min - 5
Prepare your steaming setup. Fill the bottom pot of your steamer with water and bring it to a rolling boil. Lightly oil a clean kitchen towel or parchment paper and place it inside the bamboo steamer basket to prevent sticking.
~10 min - 6
Pour a thin layer of batter into the oiled steamer basket, swirling to cover the bottom evenly. Steam for 1-2 minutes, or until the rice sheet is set and translucent. Carefully lift the steamed rice sheet using a spatula and place it onto a lightly oiled plate or clean surface.
~2 min - 7
Spoon a portion of the shrimp filling onto one edge of the steamed rice sheet. Gently roll it up to enclose the filling. Repeat with the remaining batter and filling, steaming in batches.
~60 min - 8
For the dipping sauce (Nuoc Mam Cham): In a small bowl, combine fish sauce, water, and sugar. Stir until sugar is dissolved. Add minced garlic and chopped chilies to taste.
~5 min - 9
Just before serving, stir in the lime juice. Taste and adjust seasoning as needed.
- 10
Arrange the banh cuon on a serving plate. Garnish with fried shallots and fresh cilantro. Serve immediately with the Nuoc Mam Cham dipping sauce.
~5 min
Tips
- For the most tender banh cuon, use a very thin layer of batter. You may need to practice a few times to get the consistency and thickness right.
- The dipping sauce can be made ahead of time, but add the lime juice just before serving for optimal freshness and flavor.
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