Da Nang-Style Lamb and Perilla Banh Cuon

Preparation Time: 100 minutes | Cooking Time: 20 minutes

Da Nang-Style Lamb and Perilla Banh Cuon

Ingredients

  • fish sauce
    ⚠ Contains: Eggs
    30
  • garlic
    4
  • ground pork
    ⚠ Contains: Pork, Eggs
    300
  • lamb leg
    ⚠ Contains: Eggs
    500
  • lamb shoulder
    ⚠ Contains: Eggs
    600
  • onion
    2
  • perilla leaves
    10
  • rice flour
    ⚠ Contains: Soy
    200
  • salt
    10
  • shallots
    3
  • tapioca starch
    ⚠ Contains: Soy
    200
  • vegetable oil
    120
  • wood ear mushrooms
    50

Description | Instructions

An authentic Da Nang-Style banh cuon with stir-fried lamb balanced with notes of fish sauce and perilla.

  1. Step 1
    Gather and prepare all ingredients. Wash vegetables, measure spices, and cut the lamb leg into appropriate pieces.
  2. Step 2
    Heat oil in a large pan or pot over medium heat.
  3. Step 3
    Sauté aromatics (onion, garlic, ginger) until fragrant and softened, about 3-4 minutes.
  4. Step 4
    Add the lamb leg and cook until browned on all sides and nearly cooked through.
  5. Step 5
    Add the remaining ingredients and seasonings, stirring to combine.
  6. Step 6
    Simmer or cook until all components are tender and the flavors have melded, about 15-20 minutes.
  7. Step 7
    Taste and adjust seasoning with salt and pepper as needed.
  8. Step 8
    Plate the dish and garnish, then serve hot.