Banh cuon ("rolling cake") are tender rice-flour crêpes filled with a luscious mix of pork and mushrooms and topped with fried shallots. Marcia Kiesel steams the stuffed crêpes in big batches on a baking sheet in the oven to get them on the table more quickly. More Dishes with Mushrooms
The pork filling can be refrigerated overnight. The crêpe dumplings can stand at room temperature, covered, for up to 2 hours before reheating.
Tapioca flour is available at specialty food stores. Fried shallots are available at Asian markets.
are full of earthy, meaty-mushroomy flavor. Red Burgundy, which is made from Pinot Noir, often shares that earthiness. With this dish, go for the lighter bodied, more affordable bottlings simply labeled as Bourgogne.