Fresh Rice Noodle Rolls - Phở Cuốn

By Helen Le Published: March 7, 2014

  • Prep: 30 mins
  • Cook: 60 mins
  • Ready In: 2 hrs 30 mins

  • Yield: 10-15 rolls (4 Servings)

Phở Cuốn originates from Hanoi. It's one of the creative ways to serve Pho: in the form of fresh spring roll.

  • In a large mixing bowl, combine all ingredients for the rice noodles and stir well. Let the batter rest for 1-2 hours.
  • Season the beef with garlic, ginger, fish sauce, pepper and vegetable oil. Set aside for 15 minutes.
  • Add some oil in a heated wok. Fry some minced garlic till fragrant. Then toss in the beef and stir-fry on high heat until no longer pink. Do not overcook the beef. Add onion if desired.
  • Place a plate on the steaming rack in the steamer. Steam the plate for 1-2 minutes till hot. Stir up the batter and ladle over just enough batter to cover the base of the plate. Steam for 4-5 minutes until set and quite translucent. Run a spatula around the edges of the rice noodle sheet and peel it off. Continue until finish the batter. You can stack the rice sheets on each other when done.
  • Detach a rice sheet and place on a flat surface. Top with some fresh greens and stir-fry beef. Lift up one end and roll it up, gently but tightly. Serve immediately with some light dipping fish sauce.