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Vietnamese Steamed Rice Rolls with Beef - Pho Cuon
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Vietnamese Steamed Rice Rolls with Beef – Pho Cuon

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By: Cindy Lam Lorimer
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 15 Rolls
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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