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Vietnamese Steamed Rice Rolls with Beef – Pho Cuon
Vietnamese Steamed Rice Rolls with Beef, or Pho Cuon, are fresh rice noodle sheets wrapped around savory beef and herbs. Served with fish dipping sauce, these rolls offer a light, flavorful, and refreshing bite that captures the essence of Vietnamese cuisine.
Ingredients
Rice sheets:
- 2 cups rice flour
- 2 cups tapioca starch
- 4 cups water
- 1 tsp kosher salt
- ¼ cup olive oil, or any neutral oil
Marinade:
- 2 lb beef tenderloin, sliced super thin
- ¼ cup garlic, chopped
- 1 tsp ginger, peeled, chopped
- ½ tsp black pepper
- 1 tsp fish sauce
- 2 Tbsp hoisin sauce
- 2 Tbsp olive oil, or any neutral oil
- 2 tsp leeks, white part only, chopped
- 2 Tbsp mushroom powder
- 1 tsp sugar
Ingredients:
- avocado oil , or any neutral oil
- 1 onion, peeled, sliced
Fried shallots:
- ½ cup avocado oil, or any neutral oil
- 2 shallots, peeled, thinly sliced
Optional garnish:
- red leaf lettuce
- basil
- culantro
- perilla leaves
- cilantro sprigs
- bean sprouts
- green onions, chopped
- fried shallots
- peanuts, chopped
Instructions
- In a medium mixing bowl, combine all ingredients for the rice sheets.
- Stir well and then let the batter sit for about 1.5 hours.
- Mix all the marinating ingredients in a bowl, then add the beef and mix to coat it evenly. Let it sit for at least 30 minutes.
- In a pan, on medium high heat, add oil and fry up onions for a few minutes until onions are tender.
- Add marinated beef and stir fry for a few minutes until beef is cooked through.
- Take a flat plate, (the size should fit into the steamer) and brush with oil. Place it in steamer for 3 minutes.
- Remove hot plate from steamer, stir the batter well and pour batter to thinly cover the plate.
- Steam for 8 minutes until quite translucent.
- Run a spatula, or butter knife, around the edges of the rice noodle sheet and peel it off. Continue until batter is finished.
- Layer the rice sheets on each other when done.
- To fry shallots, add 1/2 cup of oil to a small saucepan.
- Add shallots and fry until it’s right about to turn light brown.
- Remove the saucepan from the heat.
- Remove the shallots from the oil and put them on a paper towel lined plate.
- To roll, use one rice sheet and add the beef and herbs.
- Roll the rice sheet and tighten as you roll.
- Cut in half and place on a serving plate. Trim ends if needed for a more polished look.
- Garnish with fried shallots and chopped peanuts.
- Dip rolls in fish dipping sauce or pour fish dipping sauce over rolls.
Notes
Dip with fish dipping sauce
Nutrition
Serving: 1roll | Calories: 350kcal | Carbohydrates: 37g | Protein: 16g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 39mg | Sodium: 259mg | Potassium: 271mg | Fiber: 1g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
Equipment
- steamer
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Nayeli
This recipe is amazing the best recipe out there