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Pork Banh Cuon
🇻🇳 Vietnamese

Pork Banh Cuon

🇻🇳 Vietnamese

Hand-folded dumplings packed with juicy pork filling — steamed until translucent and dipped while hot. Ready in 50 minutes including prep.

Prep 30 min Cook 20 min Serves 4 Medium

Ingredients

  • Ginger1 tbsp, grated
  • Mushrooms100 g
  • Spring Onions3, finely sliced
  • Sesame Oil1 tbsp
  • Dumpling Wrappers30
  • Fish Sauce2 tbsp
  • Shallots3 cloves, grated
  • Pork500 g, sliced
  • Rice Flour200 g

Optional extras

  • Mint Leaveshandful, to finish

Instructions

  1. 1

    Mince the pork finely and mix with the garlic, ginger, fish sauce and sesame oil.

  2. 2

    Place a spoonful of filling in the centre of each wrapper, wet the edge, and pleat to seal tightly.

  3. 3

    Arrange the dumplings in a steamer lined with cabbage leaves, without touching.

  4. 4

    Steam over high heat for 8-10 minutes until the wrappers turn glassy and the filling is cooked.

  5. 5

    Serve straight away with a dipping sauce of soy, vinegar and a few spring onions.

Chef's tip

Wet the wrapper edges well and press out any air pockets before pleating.

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