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Vegetarian Bánh Cuốn (Asparagus Rice Noodle Rolls With Mushrooms and Pumpkin)

Banh Cuon on a serving platter.
Photo by Uyen Luu

My Aunt dì Út still lives in the old house by the seaside where my late grandfather had a fish sauce farm. She likes to sit among the enormous abandoned clay vats with a steaming drum to make the most delicious steamed rice-noodle rolls known as bánh cuốn. Her bánh cuốn are filled with fried shallots and spring onion, served alongside a beautiful sweet and sour fish sauce. This version has a squash, leek, and Jerusalem artichoke filling, plus sliced asparagus and spring onion in the batter.

This recipe was excerpted from ‘Vietnamese Vegetarian’ by Uyen Luu. Buy the full book on Amazon.

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