This recipe is as close to the real bánh cuốn as one can get! Seriously, I had been missing this in my life since I’ve gone keto. I never thought it would be possible to replicate the thin rice sheet…but I stand corrected.
A member from Keto Asian Flavours group on Facebook posted this recipe a year ago, July 2019. I remembered when I first saw it, my jaw dropped. I immediately saved it and had every intention of making it. Well, needless to say, I didn’t make it until now and I’m so happy!
The original bánh cuốn is super labor intensive😭 and way more work🥵 than this keto version. I wouldn’t attempt making it at home, this is one of those dishes that I’d leave to the experts to make.
With this keto version though, you can literally eat fresh bánh cuốn in less than 30 minutes!🤩 I’m seriously over the moon excited that I was able to make this recipe successfully!!! This opens the door to many other types of rice flour type of dishes.
Without nước chấm, the dish will be incomplete. Make this keto version of nước chấm to drown your keto rice rolls in. I usually tweak it to my liking, adding more lime or fish sauce. Use this as guideline to start you in the right spot. I usually make a jar of keto nước chấm and store it in my fridge. It keeps really well in an air tight container.
You can use keto nước chấm for spring rolls, egg rolls, grilled pork noodles, and many other yummy Vietnamese food!
Keto Low Carb Bánh Cuốn aka Steamed Rice Flour Rolls
- 1-2 lb ground pork
- ½ white onion diced
- ½ cup black fungus soak in water for 15-20 minutes
- 1 tbsp mushroom seasoning or fish sauce
- pinch ground black pepper
Keto Rice Flour Batter
- 1.5 cup broth of choice
- ½ cup coconut milk or cream
- 5 g Dragon brand jelly powder
Make the fillings
- Saute ground pork in a medium high heat skillet
- Add softened black fungus
- Incorporate the two ingredients and cook until most of the pink is gone from the pork
- Add in your diced onion and seasoning. Mix well and make sure it's evenly coated. Taste and adjust to your liking.
- Sprinkle ground black pepper and set aside to cool.
Make the keto batter
- In a sauce pan on medium heat, add broth, coconut milk and jelly powder.
- Use a whisk to stir until mixture comes to a boil. Mix well so there's no clump of jelly.
Assemble the rolls
- Set out at least 3 large flat plates to pour the batter on
- Use a ladle and pour a thin layer of batter on the plate, swirl the batter to get even coverage
- Set aside to cool for about 2 minutes. Make more batter (you get better after making a few keto rice sheets)
- Once cooled and batter has gelled, add the filling. Make sure to spread it horizontally so that it's not clumped in the middle. Think of it like a burrito.
- The rice sheet is slippery and will slide around on the plate. Use a large spatula and gently roll it. It will be very delicate, so be careful when you roll or lift it
- Garnish the bánh cuốn with sliced fresh cucumbers, mint, blanched bean sprouts. Pour a generous amount of keto nước chấm on top. Enjoy!