Vegetarian Bánh Cuốn (Asparagus Rice Noodle Rolls With Mushrooms and Pumpkin)

Name: Vegetarian Banh Cuon
Yield: Serves 4 to 6
Ingredients: 100 g (3 ½ oz) tapioca starch; 300 g (1 ¾ cups) Asian rice flour; 1 tsp. cornstarch; 4 cups water; Pinch of sea salt; 1 tsp. mushroom seasoning powder or sea salt; 1 tsp. vegetable oil; 2 scallions, green and white parts, finely chopped; 80 g (3 oz) asparagus, sliced into fine 1/8 in rings; 2 Tbsp. cooking oil; 300 g (10 ½ oz) Delica or kabocha pumpkin, skin on, sliced into wedges; 1 Tbsp. rapeseed (canola) oil; 2 small round shallots, finely diced; 70 g (2 ½ oz) leek, finely sliced; 200 g (7 oz) any mushrooms, finely sliced; 150 g (5 oz) Jerusalem artichoke, julienned; 1 Tbsp. vegetarian oyster sauce; Freshly ground black pepper; 1 ½ Tbsp. coconut water or aloe vera juice; 2 Tbsp. vegetable or avocado oil; Crispy shallots, store-bought or homemade; Thai basil, finely sliced; Cilantro leaves, roughly chopped; Chili crisp

By Uyen Luu

June 15, 2023

Photo by Uyen Luu

My Aunt dì Út still lives in the old house by the seaside where my late grandfather had a fish sauce farm. She likes to sit among the enormous abandoned clay vats with a steaming drum to make the most delicious steamed rice-noodle rolls known as bánh cuốn. Her bánh cuốn are filled with fried shallots and spring onion, served alongside a beautiful sweet and sour fish sauce. This version has a squash, leek, and Jerusalem artichoke filling, plus sliced asparagus and spring onion in the batter.

This recipe was excerpted from ‘Vietnamese Vegetarian’ by Uyen Luu. Buy the full book on Amazon.

What you’ll need

Tapioca Starch
$3 $1 At Weee!
Rice Flour
$3 At Weee!
Vegetarian Oyster Sauce
$15 At Amazon

Recipe notes

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Recipe notes

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