Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup tapioca flour
- 1/2 tsp salt
- 2 cups water
- 1/2 lb shrimp, peeled and deveined
- 1/4 lb Chinese sausage, sliced
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1/4 tsp black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Steamer basket
- Large non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, whisk together rice flour, tapioca flour, salt, and water until smooth. Set aside.
2. In a skillet over medium-high heat, sauté onion and garlic in vegetable oil until fragrant.
3. Add Chinese sausage and shrimp to the skillet and cook until shrimp turn pink and sausage is browned.
4. Add fish sauce, sugar, and black pepper to the skillet and stir to combine. Remove from heat.
5. Grease a steamer basket with oil and heat over medium-high heat.
6. Ladle a thin layer of the rice flour mixture onto the steamer basket and spread it out evenly.
7. Cover the steamer basket and steam for 1-2 minutes or until the rice flour mixture is set.
8. Use a spatula to carefully remove the rice flour sheet from the steamer basket and place it on a plate.
9. Spoon some of the shrimp and sausage mixture onto the rice flour sheet and sprinkle with chopped scallions and cilantro.
10. Roll up the rice flour sheet tightly to form a cylinder. Repeat with remaining rice flour mixture and filling.
11. Serve hot with dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Makes 8-10 rolls
Nutritional information:
Calories per serving: 190
Fat: 6g
Protein: 8g
Carbohydrates: 26g
Fiber: 1g
Sugar: 2g
Sodium: 590mg
Substitutions for ingredients:
- Shrimp can be substituted with ground pork or chicken.
- Chinese sausage can be substituted with regular sausage or bacon.
- Scallions and cilantro can be substituted with other herbs like basil or mint.
Variations:
- Bánh Cuốn can also be filled with mushrooms, tofu, or ground meat.
- Dipping sauce can be made with soy sauce, vinegar, sugar, and chili flakes.
Tips and tricks:
- Make sure the rice flour mixture is spread out evenly on the steamer basket to ensure even cooking.
- Use a non-stick skillet to prevent the filling from sticking to the pan.
- Serve with extra herbs and dipping sauce on the side.
Storage instructions:
Bánh Cuốn can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Bánh Cuốn can be reheated in a steamer basket for 1-2 minutes or in the microwave for 30 seconds.
Presentation ideas:
Arrange the Bánh Cuốn on a platter and garnish with extra herbs and sliced chili peppers.
Garnishes:
Chopped scallions, cilantro, and sliced chili peppers.
Pairings:
Bánh Cuốn pairs well with Vietnamese iced coffee or hot tea.
Suggested side dishes:
Bánh Cuốn can be served with steamed vegetables or a light salad.
Troubleshooting advice:
- If the rice flour mixture is too thick, add more water to thin it out.
- If the rice flour sheet is too thick, reduce the amount of batter used for each roll.
Food safety advice:
- Make sure the shrimp and sausage are cooked thoroughly before filling the Bánh Cuốn.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Bánh Cuốn is a traditional Vietnamese dish that originated in the northern region of the country.
Flavor profiles:
Bánh Cuốn has a delicate and slightly chewy texture with savory and slightly sweet flavors from the filling.
Serving suggestions:
Serve Bánh Cuốn as an appetizer or as a light meal.
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Region: Vietnamese