BANH CUON - Thehostkitchen

TheHostKitchen

BANH CUON

INGREDIENTS………………………………..

• Rice ﬂour	300 g
• Tapioca ﬂour	50 g
• Water	1000 ml
• Minced pork	200 g
• Shiitake mushroom	5
• Wood-ear mushroom	2
• Vietnamese pork sausage	200 g
• Shallots	3
• Cooking oil	4 tbsp
• Salt, seasoning	enough

DIPPING SAUCE………………………………..

• Fish sauce	50 ml
• Vinegar	2 tbsp
• Chili	1
• Sugar	1 tbsp
• Seasoning	2 tbsp
• Water	150 ml

Mix lime juice, fsh sauce, garlic, chili,
sugar and seasoning together.

Soak shiitake and wood-ear
mushroom for 20’ then mince.
Mince shallots.

Mix minced shiitake, wood-ear
mushrooms and shallots with
minced pork to make the flling.
Add salt and seasoning.
Steam or stir-fry the flling.

Mix together rice ﬂour, tapioca ﬂour, water, 1 tsp of cooking oil and 1/3 tsp of salt. Leave the mixture for 4h.
* TRADITIONAL WAY OF MAKING RICE FLOUR ROLLS Boil water in a pot, placing a thin cloth on top of the pot. Pour a small ladleful of mixture onto the cloth and using the bottom of the ladle, spread the mixture over the surface of the cloth. You can add a bit of cooking oil if you fnd the crepe sticks to the cloth. Cover for 30s until the rice ﬂour crepe is cooked.
* SIMPLIFIED WAY OF MAKING RICE FLOUR ROLLS Heat a non-stick pan. Pour a small amount of cooking oil into it. Add a small ladleful of mixture. Rotate the pan slowly so that the mixture is spread across the pan’s surface. Cover for 30’. When the rice ﬂour crepe is done, turn the pan upside down and the crepe should glide off.

Mix together rice ﬂour, tapioca ﬂour, water, 1 tsp of cooking oil
and 1/3 tsp of salt. Leave the mixture for 4h.

* TRADITIONAL WAY OF MAKING RICE FLOUR ROLLS

Boil water in a pot, placing a thin cloth on top of the pot. Pour a small
ladleful of mixture onto the cloth and using the bottom of the ladle,
spread the mixture over the surface of the cloth. You can add a bit of
cooking oil if you fnd the crepe sticks to the cloth. Cover for 30s until
the rice ﬂour crepe is cooked.

* SIMPLIFIED WAY OF MAKING RICE FLOUR ROLLS

Heat a non-stick pan. Pour a small amount of cooking oil into it. Add
a small ladleful of mixture. Rotate the pan slowly so that the mixture
is spread across the pan’s surface. Cover for 30’. When the rice ﬂour
crepe is done, turn the pan upside down and the crepe should glide
off.

While the crepe is still hot, place
the flling on top and roll. Stir-fry
shallot until crispy and sprinkle
it over the rolled cake. Cut the
Vietnamese pork roll into big
pieces and use with dipping
sauce while the dish is still hot.

INGREDIENTS………………………………..

DIPPING SAUCE………………………………..

Mix together rice ﬂour, tapioca ﬂour, water, 1 tsp of cooking oil and 1/3 tsp of salt. Leave the mixture for 4h.

* TRADITIONAL WAY OF MAKING RICE FLOUR ROLLS

* SIMPLIFIED WAY OF MAKING RICE FLOUR ROLLS

Mix together rice ﬂour, tapioca ﬂour, water, 1 tsp of cooking oil
and 1/3 tsp of salt. Leave the mixture for 4h.