Hue Silk Rolls (Bánh Ướt Huế)

Introduction to Hue Silk Rolls

Hue Silk Rolls, known as Bánh Ướt Huế, are a delicate and savory dish originating from the imperial city of Hue in Vietnam. These rolls are made from a thin, silky rice batter, creating a perfect canvas for various fillings and toppings. Hue, renowned for its culinary heritage, brings forth this unique dish that is both a representation of its rich history and its modern culinary innovation.

Traditionally, Hue Silk Rolls were served in the royal palaces of Vietnam, admired for their elegant presentation and exquisite taste. The dish exemplifies the finesse and complexity of Hue cuisine. Today, it can be found both in street markets and upscale restaurants throughout Vietnam, each purveyor adding their personal touch to the classic recipe.

Ingredients

• Rice flour - 1 cup
• Tapioca starch - 1/2 cup
• Water - 2 cups
• Salt - 1/4 teaspoon
• Vegetable oil - 2 tablespoons
• Pork (ground) - 200 grams
• Shrimp (peeled and deveined) - 150 grams
• Fish sauce - 3 tablespoons
• Lime juice - 1 tablespoon
• Sugar - 1 teaspoon
• Garlic (minced) - 2 cloves
• Chili peppers (finely chopped) - 1 teaspoon
• Bean sprouts - 1/2 cup
• Lettuce (sliced) - 1 cup
• Herbs (such as mint and basil) - 1/2 cup
• Fried shallots - 1/4 cup
• Cucumber (sliced) - 1/2 cup

Preparation

Step 1: Prepare the Rice Batter

In a mixing bowl, combine rice flour, tapioca starch, and salt. Gradually add water while stirring to create a smooth, lump-free batter. Let the batter rest for at least 30 minutes to allow the flour to fully absorb the water, achieving the desired silkiness.

Step 2: Prepare the Fillings

In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and sautée until fragrant. Add the ground pork and cook until it turns light brown. Next, add the shrimp, cooking until they are pink and opaque. Season the mixture with 1 tablespoon of fish sauce and remove from heat. Set aside.

Step 3: Make the Dipping Sauce

In a small bowl, combine the remaining fish sauce, lime juice, 1 tablespoon of water, sugar, and chopped chili peppers. Stir until the sugar is completely dissolved. Adjust seasoning to balance the salty, sweet, and sour flavors to your preference.

Cooking Process

Step 4: Cook the Rice Sheets

Prepare a wide, flat non-stick pan and brush it lightly with vegetable oil. Stir the batter well before using. Pour a thin layer of batter onto the heated pan, tilting to spread evenly into a thin circle. Cover the pan and allow the batter to steam for approximately 1-2 minutes until it becomes translucent.

Using a spatula, gently peel off the rice sheet and transfer it to a plate lined with vegetable oil to prevent sticking. Cover with a damp towel to keep it soft while you repeat with the remaining batter. Adjust the heat as necessary to maintain a consistent cooking timer.

Step 5: Assemble the Rolls

Lay a cooked rice sheet on a flat surface. Place a small amount of the pork and shrimp filling, a few bean sprouts, and some sliced cucumber along the center of the sheet. Add a sprinkle of herbs. Fold the rice sheet over the filling from one side, then fold in the sides, and roll tightly to form a neat package. Repeat this process for all the rice sheets.

Serving Suggestions

Arrange the finished rolls on a serving platter, garnished with additional herbs and fried shallots. Serve Hue Silk Rolls with the prepared dipping sauce on the side. For a complete experience, enjoy with some fresh lettuce and a cup of traditional Vietnamese tea.

Conclusion

Hue Silk Rolls blend the simplicity of fresh ingredients with the complexity of Vietnamese cuisine’s flavors. Whether enjoyed on a casual day or a special occasion, these rolls symbolize the elegance and rich culinary history of Vietnam's historic city of Hue.