Banh Cuon is similar to Chinese rice rolls; the ones served at dim sum that are filled with either shrimp or pork and served with soy sauce. I must say this recipe is only for those truly into cooking. These rolls require time, lots of patience and endurance to hot steam. For those who want the easier road, just buy chinese rice ribbons (premade, the kind they cut up to make chow fun), add filling and roll. These rolls should be somewhat transparent, thin, and have a smooth silky texture. Read more about Banh cuon (rolled rice pancake).
1. Ingredients:
For filling:
– 1/4lb ground pork
– 1/2 large onion
– 100g chinese black fungus (woodear mushrooms)
– 1 tbs fish sauce
– 1 tsp pepper
– Salt and sugar to taste
For wrappers:
– 150g rice flour
– 100g tapioca starch
– 4 cups water (960g/ml)
– 1 tbs oil
– 1 tsp salt
2. Instructions:
Chop onion and fungus. Heat 1 tbs oil in a pan add meat and stir fry for a few mins, add onion, fungus, fish sauce, and pepper. Continue to stir fry on high heat until the onions are transparent. Add salt and sugar to taste.
Mix rice flour, tapioca starch, water, oil and salt together, rest for 1/2 hour before making wrappers.
Fill a pot half full with water. Tightly tie a thin piece of cloth on top of the pot. Bring the water to a boil, ladle on some batter and spread it around (the batter will drip to the bottom). Steam for a few mins, now the real work begins. Ladle on some batter and spread it thin, cover and steam for a minute or two. Add filling and roll (using a thin spatula dipped in water). Carefully transfer the rolls onto a plate.
Serve with cooked beans sprouts, fish sauce, chả lụa (Vietnamese ‘ham’), meat floss, and fried shallots
Source: Pwmf.blogspot
