Preparation: 45 min
Cooking: 15 min
Serving Size: 4

Ingredients

Batter

• 200g rice flour (or pre-mixed Bánh Cuốn flour)
• 500ml warm water
• 1 pinch salt

Premium Filling

• 100g ground pork/chicken (or 150g black mushrooms for veg option)
• 100g Long Phung Chả Lụa (thinly sliced)
• 50g Long Phung Chả Bi (small diced)
• 2 tbsp vegetable oil
• 1 tsp fish sauce (nước mắm)
• 1 minced shallot

Serving

• Nước chấm (dipping sauce)
• Fresh herbs (mint, cilantro)
• Bean sprouts (optional)
• Fried shallots (for crunch)

Instructions

1. Prepare Batter
   • Mix rice flour, water and salt. Rest for 30 mins
2. Signature Filling
   • Sauté shallot with meat (or mushrooms) and fish sauce
   • Off heat, add Chả Lụa and Chả Bi
3. Steam to Perfection
   • Thinly spread batter in oiled steamer
   • Sprinkle filling with both meats
   • Cover and steam 2-3 mins until translucent
4. Serve Like a Pro
   • Gently roll
   • Present with:
     • Dipping sauce
     • Fresh herbs
     • Fried shallots (just like your photo!)

Chef’s Notes

• Texture magic: Chả Bi adds delicious crunch!
• Meal prep: Batter keeps refrigerated for 2 days.
• Leftover hack: Use extra filling for spring rolls.