Bánh Cuốn (serves 4-5)
6 cups water
1 lb rice flour
1/2 cup tapioca flour
1/4 tsp salt
1) Mix all ingredients in a large container or pot until well blended, set aside. May prepare a day before.
2) Use a non-stick pan or a crepe pan and wipe the pan lightly with a paper towel soaked with a little oil. This method prevent leaving too much oil on the pan. Heat the pan over medium heat.
3) Once the pan is hot, add a ladle of crepe batter, swirl the batter all over the pan and empty out access batter back into the batter container or pot.
4) Cover the pan and let it steam for about 30 seconds. Remove from heat and add about 1 1/2 tablespoons of filling along one end of the crepe. Use a pair of chopsticks and a silicone spatula to help roll the crepe up. Remove the rolled crepe to a dish.
5) Wipe the pan clean with oil soaked paper towel. Repeat the cooking process until all of the batter is done. Cover the finished crepes to prevent from drying out.
|cover and let crepe steam for about 30 seconds|
|add filling and roll|
|the completed rolls|
*I used a pair of chopsticks and a silicone spatula to help roll the crepes. However, you can use whatever you have available at home to roll the crepe without burning your fingers.
*I find the tapioca flour helps make the crepes more translucent. However you can make perfectly good crepes with rice flour alone.
1 lb ground pork
2/3 cup dried wood ears, hydrated, rinsed well, and chopped (yields about 1 C)
1/2 cup chopped scallions
4-5 large garlic cloves, smashed and minced
1 Tbsp fish sauce
1 Tbsp olive oil
1/4 tsp sugar
1) Heat oil in a large pan over medium high heat. Once the pan is hot add garlic and scallions. Saute for about a minute.
2) Add pork, break the meat into small pieces. Saute about 6 minutes.
3) Add wood ears, fish sauce and sugar. Saute for about 4 minutes or until all the meat is completely cooked. Drain the contents before using (if the filling is too wet).
*Wood ears are a type of mushroom that has a little crunch to them. These are often sold dry in an Asian market. You can hydrate these in warm or hot water. Once hydrated be sure to rinse well in water and squeeze out all the access water before using.
Bánh Cuốn (serves 4-5)
Julienned fresh cucumber
Blanched fresh bean sprouts
Julienned cha lua
Vietnamese dipping sauce (with hot sauce if desired)
Dried shallots (garnish)
*Cha lua is a Vietnamese sausage or pork roll. Some people make these at home but you may purchase these rolls in Asian markets.
*You can make the shallots by frying these thinly sliced shallots in oil until they are golden color. For convenience you may purchase them in a container in Asian markets. They are used as garnishes. I like to add them in my noodle soups.
|4 screws on the top of the pot to hold|
the steaming layer
|round metal piece|
|cotton fabric sew with a string for|
easy removal and washing
|the steaming pot|
|home-made banh cuon steaming pot|