Bánh Cuốn (Fermented Rice Filled Pancakes)
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Fermented rice pancakes, gently steamed and rolled with savoury fillings, a Gut Instinct take on a Vietnamese classic.
Bánh cuốn are delicate Vietnamese steamed rice rolls traditionally made from a fermented rice batter, and they fit perfectly into the Gut Instinct way of cooking. Using fermented rice pancakes brings subtle tang, improved digestibility and that signature soft-silky texture that makes bánh cuốn so irresistible. Steamed rather than fried, these rolls are light yet deeply satisfying, perfect for breakfast, brunch or a shared savoury plate. This version stays true to the spirit of the original while leaning into fermentation for flavour and function.
Serving Suggestions / Additions
Serve with nước chấm or a light fermented dipping sauce
Top with crispy shallots, spring onions and fresh herbs
Add sautéed mushrooms, pork mince or prawns for the filling
Finish with chilli oil or fresh sliced chilli for heat
Pair with pickled vegetables or fermented greens for balance
Need
-
The Pork Filling
- 40 Grams dried mushrooms
- 4 shallot peeled and halved
- 20 Grams fresh ginger peeled and sliced
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 500 Grams pork mince
- 2 lemons juice
- 40 Grams fish sauce
- 1 Tablespoon coconut sugar
- Pinches dried red chilli flakes
-
To Serve
- 1 Batch Fermented Rice Pancakes steamed and ready to use Recipe
- 1 carrot, julienned
- 2 spring onions, julienned
- 1 red chilli sliced
- Handfuls bean sprouts
- fresh mint, coriander leaves
- Nuoc Mam Cham Recipe
Do
- 1
To make the filling, Place the dried mushrooms into a bowl, cover with boiling water and let rehydrate for at least 20 minutes. Strain and set aside.
- 2
Place shallots, ginger and EVOO into the Thermomix bowl. Saute 5 min/Varoma/speed 1.
- 3
Add remaining ingredients, including the mushrooms, and cook 7 min/100°C/Reverse/speed soft.
- 4
Cut rice pancakes to size. Place filling on each and roll up.
- 5
Serve with a garnish of veggies and plenty of nuoc cham.
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Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
