Banh Cuon Chay (Vegan Vietnamese Steamed Rice Rolls)

Banh Cuon Chay, are tender and chewy Vietnamese rice rolls wrapped around a savory tofu and mushroom filling, served with a delicious Vietnamese dipping sauce. It's a popular Vietnamese breakfast option made vegan.

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• Why You'll Love This Recipe
• Ingredients
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Why You'll Love This Recipe

Banh Cuon, or Vietnamese Steamed Rice Rolls is a popular Vietnamese breakfast option. These rice rolls are tender and chewy, filled with a mixture of ground pork, wood-ear mushrooms, and onions. They are then served with a delectable sweet, sour, and savory nuoc mam cham (Vietnamese dippping sauce).

By replacing ground pork with tofu and using vegan fish sauce or soy sauce instead of fish sauce, this vegan adaptation of Vietnamese steamed rice rolls stays true to the essence of the original recipe.

For many other Vietnamese recipes, check out Vietnamese Fried Spring Roll, Vegan Banh Xeo, and Vegan Summer Rolls.

This Banh Cuon Chay recipe is:

• Delicate and Chewy Texture: The rice noodle sheets used in Banh Cuon Chay are light, tender, and slightly chewy, and contrast beautifully with the savory filling. The combination of soft rice noodles and flavorful ingredients creates a satisfying eating experience.

• Burst of Flavors: The savory tofu and mushroom filling, combined with aromatic herbs like fresh mint and zingy dipping sauce. This results in a burst of flavors in every bite. The combination of umami, herbal, tangy, and slightly spicy elements creates a harmonious balance that is both delicious and memorable.

• Versatile Meal: Vegan Banh Cuon can be enjoyed in various ways. It makes for a delightful breakfast option, a light lunch, or even a snack. You can customize the fillings and adjust the flavors according to your preferences, making it a versatile dish that can be tailored to suit your taste.

Ingredients

For the batter:

• Rice flour: Provides the base for the rice noodle sheets, giving them a soft and delicate texture.
• Tapioca starch: Helps to enhance the elasticity and chewiness of the rice noodle sheets.
• Boiling water: Helps to cook and hydrate the flour mixture, creating a smooth batter.
• Room-temperature water: Balances the temperature of the batter and ensures a consistent texture.

For the filling:

• Tofu: Adds a protein-rich element to the filling, providing a hearty and satisfying texture.
• Wood-ear mushroom: Offers a chewy texture and earthy flavor to the filling.
• Onion: Adds a subtle sweetness and aroma to the filling, enhancing its flavor profile.
• Soy sauce: Provides a savory and umami taste, adding depth to the filling.

Serve with:

• Cucumber (thinly sliced): Offers a refreshing crunch and coolness that complements the flavors of the banh cuon.
• Fresh mint: Adds a fragrant and herbal note, enhancing the overall taste and providing a burst of freshness.
• Fried shallots: Provide a crispy texture and add a subtle sweetness and aroma to the dish.

Dipping sauce:

• Vegan fish sauce / Soy sauce: Forms the base of the sauce, providing a salty and savory taste.
• Warm water: Helps to dilute the sauce and achieve the desired consistency.
• Lime juice: Adds a tangy and citrusy flavor, balancing the richness of the other ingredients.
• Sugar: Sweetens the sauce, creating a harmonious balance of flavors.
• Red chili (finely minced): Adds a spicy kick and depth of flavor to the sauce.
• Garlic (finely minced): Enhances the overall taste with its aromatic and pungent qualities.

Instructions

Make the batter:

1. In a mixing bowl, combine the rice flour, tapioca starch, and salt for the batter.
2. Add the boiling water to the dry mixture and stir until well combined.
3. Gradually add the room temperature water while stirring, until you achieve a smooth batter consistency. Set aside.

Filling:

1. Mash the tofu with a fork, removing excess water.
2. Soak the wood-ear mushrooms in warm water until they soften, then drain and finely chop them.
3. Finely chop the onion.
4. In a pan over medium heat, add a bit of oil and sauté the onion until translucent.
5. Add the tofu and wood-ear mushrooms to the pan, along with the salt and soy sauce.
6. Stir-fry the filling mixture for a few minutes until the tofu is lightly browned and the flavors are well combined. Set aside.

Dipping Sauce:

1. In a small bowl, combine the vegan fish sauce (or soy sauce), warm water, lime juice, sugar, minced red chili, and minced garlic.
2. Stir the mixture until the sugar is dissolved. Adjust the taste by adding more lime juice, sugar, or chili according to your preference. Set aside.

Make vegan Banh Cuon:

1. Heat a non-stick frying pan, brushing with some oil.
2. Ladle a thin layer of the batter onto the pan, spreading it out to form a thin and even circle.
3. Cover and cook for about 2 minutes or until the rice noodle sheet is cooked and can easily be lifted off the pan or steamer.
4. Flip the pan upside onto a flat surface. Put the pan back on the stove, spread out a thin batter, and cover with the lid to make another Banh Cuon.
5. Add a small amount of the filling mixture onto the rice noodle sheet and roll it up tightly.
6. Repeat the process with the remaining batter and filling.

Arrange the banh cuon rolls on a serving plate. Serve with the greens and dipping sauce!

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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