Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup tapioca starch
- 1/2 tsp salt
- 2 cups water
- 1/4 cup vegetable oil
- 1/2 lb ground pork
- 1/2 cup dried wood ear mushrooms, rehydrated and chopped
- 1/2 cup dried mung bean noodles, rehydrated and chopped
- 1/4 cup chopped shallots
- 2 cloves garlic, minced
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 tsp black pepper
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
- 1/4 cup fried shallots
Special equipment needed:
- Steamer basket
- Large mixing bowl
- Non-stick pan
Step-by-step instructions:
1. In a large mixing bowl, whisk together rice flour, tapioca starch, salt, and water until smooth. Let the batter rest for 10 minutes.
2. In a non-stick pan, heat vegetable oil over medium heat. Add shallots and garlic and sauté until fragrant. Add ground pork and cook until browned. Add wood ear mushrooms, mung bean noodles, fish sauce, sugar, and black pepper. Cook for 5 minutes until the mixture is well combined. Set aside.
3. Prepare the steamer basket by lightly oiling it. Heat the steamer basket over medium-high heat.
4. Ladle a small amount of batter onto the steamer basket and spread it out into a thin layer. Cover the steamer basket and cook for 1-2 minutes until the crepe is set. Remove the crepe from the steamer basket and place it on a plate.
5. Spoon a small amount of the pork and mushroom filling onto the crepe. Sprinkle with cilantro, scallions, and fried shallots. Roll the crepe tightly and place it on a serving plate.
6. Repeat steps 4 and 5 until all the batter and filling are used up.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Steamer basket: medium-high heat
- Non-stick pan: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 50g
- Protein: 15g
Substitutions for ingredients:
- Pork can be substituted with ground chicken or beef.
- Wood ear mushrooms can be substituted with shiitake mushrooms.
- Mung bean noodles can be substituted with vermicelli noodles.
Variations:
- Banh cuon can be served with nuoc cham dipping sauce or soy sauce.
- Banh cuon can be topped with sliced cucumbers, carrots, and herbs.
Tips and tricks:
- Make sure the batter is well mixed and smooth before cooking.
- Lightly oil the steamer basket to prevent the crepes from sticking.
- Use a non-stick pan to prevent the filling from sticking to the pan.
- Roll the crepes tightly to prevent the filling from falling out.
Storage instructions:
- Banh cuon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the banh cuon for 5-7 minutes until heated through.
Presentation ideas:
- Serve banh cuon on a large platter with dipping sauce on the side.
- Garnish with chopped herbs and fried shallots.
Pairings:
- Banh cuon pairs well with Vietnamese iced coffee or hot tea.
Suggested side dishes:
- Banh cuon can be served with pickled vegetables or a side salad.
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the crepes are too thick, add more water to the batter and spread it out thinly on the steamer basket.
Food safety advice:
- Make sure the pork is cooked through before adding the other ingredients.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Banh cuon is a traditional Vietnamese dish that originated in the northern region of Vietnam.
Flavor profiles:
- Banh cuon has a delicate and slightly chewy texture with a savory filling of pork, mushrooms, and noodles.
Serving suggestions:
- Serve banh cuon as a light breakfast or lunch dish.
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Region: Vietnamese