Pho Rolls

Phở Cuốn

Inspired by:
Pho Cuon Hung Ben
No 33 Ngu Xa, Ba Dinh, Hanoi

Yields 10-14 Rolls

Rice Noodle Batter

1 c rice flour
1 c tapioca starch
½ t salt
2 c water
vegetable oil, as needed

Beef Filling

16 oz beef sirloin, thinly sliced against the grain
2 bunches green onions, chopped
1 carrot, shredded
1 t oyster sauce
1 t sesame oil
1 t ginger minced
1 t soy sauce, dark
½ t five-spice powder
½ t black pepper, fresh ground
¼ t salt
1 t sugar, granulated

To Complete

mixed greens
perilla leaves
soy sauce

For Rice Noodles

Sift all dry ingredients for rice noodle batter into large mixing bowl,
combine well. Add water. Whisk until free of lumps. Let the batter
rest for 1-2 hours. Warm plate in the steamer for 2 minutes or until
hot. Lightly oil the plate. Stir the batter. Ladle over just enough batter
to cover the base of the plate. Rolling the plate around to spread out
the batter, if needed. Steam until firm, about 4-5 minutes. Peel off by
running a spatula around the edges of the rice noodle sheet. Repeat
until all batter is gone, stacking rice sheets on the side as you finish.

For Beef Filling

Combine ingredients for filling together in large bowl. Set aside for
30 minutes. Add beef mixture to skillet on medium high heat. Heat
until no longer pink.

To Complete

Detach a rice sheet and place on a flat surface. Top with mixed
greens, perilla leaves, cilantro, beef filling. Lift up one end and roll it
up, gently but tightly. Serve immediately with soy sauce for dipping.