Banh Cuon
Serves 1
Directions
- 1Sauté some minced shallots and garlic until fragrant.
- 2Add in half a pound of ground pork and make sure you break that up so that there are no large clumps.
- 3Add some rehydrated wood ear mushrooms.
- 4Season our filling with a tablespoon of fish sauce, a teaspoon of sugar, a pinch of MSG, and some salt and pepper.
- 5Cook the pork through and set that aside.
- 6Combine two cups of rice flour with one cup of tapioca starch, add a little bit of salt.
- 7Pour in three cups of room temperature water and a splash of oil. Give that a good mix and allow those starches to rehydrate.
- 8Brush the pan with a little bit of oil.
- 9Ladle in just enough batter to make a thin layer, cover the pan and let that steam for about 30 to 45 seconds.
- 10Add a spoonful of our filling, and roll that up.
- 11Rinse and repeat till all your batter and filling is used up and then it's time to plate.
Ingredients
- minced shallots
- garlic
- 0.5 pound ground pork
- rehydrated wood ear mushrooms
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- pinch MSG
- salt
- pepper
- 2 cups rice flour
- 1 cup tapioca starch
- bit salt
- 3 cups room temperature water
- splash oil
Equipment
spatulacooking panwhisksquare egg panlid
Tips
- Using a square egg pan simplifies the process of making banh cuon at home.
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