Saturday, March 15, 2014

Banh Cuon (Vietnamese Rice flour roll)

Banh Cuon (Vietnamese Rice flour roll)

1 bag of Banh Coun rice flour mix
4 cups of water
1 T of oil
1/2 t salt
Mix the rice flour batter and set aside

For the filling
1/2 lb of ground pork or shrimps
1 cup of tree ear mushroom soak, wash, minced
1/2 white onion minced
1/2 cup of minced shallots
1/2 cup of minced green onion
3 T of minced garlic
1/2 cup of oil to fry the onion, shallots, and green onion, garlic

In a fry pan or wok heat ½ cup of oil until hot on medium heat
Add garlic, shallot, green onion, and white onion fry until all the onion turn golden color
Drain on a paper towel set aside, take the left over oil out and keep it for stir fry later on
In the same wok add 1 T of oil cook ground pork until almost done than add all the fry onion to it, mix well season with salt, sugar to your taste.  Turn the heat off set aside the filling.
In a none stick fry pan (it has to be none stick) add a T of oil heat until hot on medium heat spoon the batter mix (about ½ cup or less depend on your pan) spread all over the fry pan and cover cook for 3 minutes or until the batter came out without sticking on the fry pan, lay it on the plate and spoon the filling in the middle fold on each side set on a serving plate or platter. Repeat the remaining batter and filling until all gone. Serve Banh Cuon with cucumber,herbs, Vietnamese Ham, sweet Vietnamese fish sauce.


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