🇻🇳 Vietnamese

Eggs Banh Cuon

Name: Eggs Banh Cuon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 tbsp, grated Ginger; 6 Eggs; 100 g Mushrooms; 3, finely sliced Spring Onions; 1 tbsp Sesame Oil; 30 Dumpling Wrappers; 2 tbsp Fish Sauce; 3 cloves, grated Shallots; 200 g Rice Flour

🇻🇳 Vietnamese

Hand-folded dumplings packed with juicy eggs filling — steamed until translucent and dipped while hot. About 45 minutes from fridge to table.

Prep 30 min Cook 15 min Serves 4 Medium

Ingredients

Ginger1 tbsp, grated
Eggs6
Mushrooms100 g
Spring Onions3, finely sliced
Sesame Oil1 tbsp
Dumpling Wrappers30
Fish Sauce2 tbsp
Shallots3 cloves, grated
Rice Flour200 g

Optional extras

Mint Leaveshandful, to finish

Instructions

1
Mince the eggs finely and mix with the garlic, ginger, fish sauce and sesame oil.
2
Place a spoonful of filling in the centre of each wrapper, wet the edge, and pleat to seal tightly.
3
Arrange the dumplings in a steamer lined with cabbage leaves, without touching.
4
Steam over high heat for 8-10 minutes until the wrappers turn glassy and the filling is cooked.
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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Watch how it's made

Video: Street Food Vietnam 2017 - Vietnamese Steamed Rice Rolls with Egg - Banh Cuon Trung · on YouTube