Banh Cuon Recipes

HANDMADE RICE NOODLES FILLED WITH PORK AND WOOD EAR MUSHROOMS: BANH CUON NONG

Steps:

• Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
• To make the batter, combine rice flour, tapioca flour and salt with 20 fluid ounces/ 600 ml cold water. Now whisk until the flour dissolves and forms a smooth batter.
• Heat a nonstick frying pan over medium heat, then add 2 tablespoons oil. Fry the garlic and shallots until fragrant, then add the pork, mushrooms, fish sauce, sugar, and pinch of salt and pepper.
• Stir-fry for 4 minutes, then transfer to a bowl and set aside.
• Brush a round tray with oil and place beside the stove. Heat a large nonstick frying pan over medium heat, and add enough oil to coat the base of the pan. Pour a small ladleful (2 to 3 tablespoons) batter into the pan, turning the pan in a circular motion to cover the base with a thin layer of batter.
• Cover the pan with a lid and cook for 30 seconds.
• Remove the lid and slide the thin noodle sheet onto your oiled tray. Scoop 1 tablespoon pork mixture onto the noodle sheet, fold 2 sides in, then fold over to form a roll.
• Transfer to a plate. Repeat this process using the remaining batter and pork mixture, adding oil to the pan as necessary.
• Top the rolls with pork terrine, fresh herbs, bean sprouts, fried shallots, and cucumber. Dress with nuoc cham and serve with sliced chile.

BáNH CUốN

Steps:

• Make the batter: In a large bowl, stir together the rice flour, potato starch, tapioca starch, salt, oil and 4 cups water until there are very few lumps. Allow mixture to set at room temperature for at least 1 hour and up to 8 hours (or overnight, covered).
• While the batter is setting, make the filling: Mix the fish sauce, oyster sauce, bouillon powder, sugar, black pepper and salt into the pork. Cover and refrigerate mixture for 1 hour.
• Over medium heat, add the vegetable oil to a medium pan. Add the onion and cook, stirring occasionally, until softened, about 3 minutes, then add the garlic and cook until fragrant, about 1 minute more. Add the minced wood ear mushrooms and cook until softened, about 5 minutes.
• Add the jicama to the mixture and cook for 5 minutes, stirring occasionally. Then add the marinated pork and cook, stirring and breaking it up into smaller pieces, until it's cooked through and beginning to brown, 12 to 15 minutes. Remove the pan from the heat.
• Heat a medium (10-inch) nonstick pan with a lid over medium. Stir the batter to blend it evenly (the flours will have sunk to the bottom), then add a thin layer to the pan, about a scant ¼ cup batter, depending on the size of your pan. Allow the batter to spread across the pan and form a round, tilting the pan as necessary, then cover to steam for 30 to 45 seconds until the batter is cooked through and the edges begin to separate from the surface.
• Carefully flip the pan over to release the cooked batter onto a cutting board. Add 2 tablespoons of filling to the middle in a horizontal line and using a spatula or your hands, roll the cooked batter to encase the filling. Transfer to a platter or to serving plates. Repeat with the remaining batter and filling.
• Serve immediately with bean sprouts, fried shallots, herbs and sausage, if you'd like. Eat with nước chấm.