“Delightful Vietnamese Gluten-Free Breakfast: Banh Cuon with Grilled Pork and Fresh Herbs”
This sensational Vietnamese gluten-free breakfast recipe features delicious banh cuon filled with ground pork, shrimp, and fresh herbs. Perfect for a healthy morning meal, it combines mouthwatering flavors and textures in an easy-to-prepare dish that's perfect for a crowd.
Allergens
Shrimp
Ingredients
- 2 cups rice flour
- 1 1/2 cups water
- Pinch of salt
- 1 cup ground pork
- 3 cloves garlic, minced
- 1/2 teaspoon fish sauce
- 1 tablespoon oil
- Fresh bean sprouts
- Fresh cilantro leaves
- Fresh mint leaves
- 100g shrimp, peeled and deveined
Instructions
- In a large bowl, mix rice flour with water and salt. Stir well until the mixture is smooth. Rest for 30 minutes.
- Prepare a fine mesh sieve or cloth to steam the rice sheets. Pour the batter into the sieve or cloth and place it over boiling water. Steam for 1 2 minutes per side, then remove and set aside.
- In a pan, cook ground pork with garlic and fish sauce until browned.
- Heat oil in another pan and sauté shrimp until pink and cooked through. Remove from heat.
- Assemble the banh cuon by placing a steamed rice sheet on a plate, topping it with pork, bean sprouts, cilantro, mint leaves, and sautéed shrimp. Serve immediately.
Chef’s Insight
To achieve a perfect texture for the rice sheets, ensure that they are steamed just enough to be pliable but not overly soft.
Notes
This recipe is gluten-free and can be easily adapted to suit vegetarian or vegan diets.