Sage Advice
Pork Tenderloin Bánh Cuốn with Onion and Herbs, Served with Apple Cider-Sage Dipping Sauce
1 hour
Serves 4
DinnerVietnameseGluten-freeDairy-freeNut-freeSoy-free
Herb's take
This Vietnamese-inspired bánh cuốn gets an autumnal twist: tender pork tenderloin, sweet onion, and fresh herbs wrapped in rice sheets, with a bright, savory apple-cider sage dipping sauce. You'll master the art of steaming rice batter into thin, lacy sheets, plus, you'll discover why Western apples can play so nicely with Vietnamese flavors.
Equipment needed
- Nonstick skillet or crêpe pan with lid
- Small saucepan
Ingredients
Yield
4
Instructions
- 01In a small saucepan, combine apple cider, 2 tbsp fish sauce, sage, 1/2 tbsp sugar, and half of the lime juice. Bring to a simmer over medium heat and reduce by half, about 12 minutes.
- 02Remove the dipping sauce from heat, let cool, and adjust with more lime juice or a splash of water for balance. Set aside.
- 03Slice the pork tenderloin into 1/8-inch thin pieces. Season with 1 tbsp fish sauce, 1/2 tbsp sugar, and black pepper. Toss to coat and let marinate while you prep the rest.
- 04Heat 1 tbsp vegetable oil in a skillet over medium-high. Sauté onions until soft and golden, about 5 minutes. Push onions to the side, add pork, and sear until just barely cooked through, about 2 minutes per side. Add scallions and cook for 30 seconds. Transfer mixture to a bowl; keep warm.
- 05For the bánh cuốn batter: whisk together rice flour, tapioca starch, and water in a medium bowl until smooth. Let rest 10 minutes for the flour to fully hydrate.
- 06Brush a nonstick skillet or crêpe pan with vegetable oil, then heat over medium. Pour in just enough batter (about 1/4 cup) to coat the pan thinly. Immediately swirl the pan to spread. Cover and steam for 1 minute, until the sheet turns translucent.
- 07Carefully slide the rice sheet onto a plate. Place 2 tablespoons pork-onion filling and a pinch each of cilantro and mint along one edge. Gently roll up. Repeat with remaining batter and filling, oiling the pan between each sheet.
- 08Arrange the bánh cuốn on a serving platter. Sprinkle with remaining herbs.
- 09Serve warm with the apple cider-sage dipping sauce alongside.
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