Banh cuon – steamed stuffed rolls

écrit le par Posté dans : Roll, Steam, Vietnam | tag(s) : , , , ,
Ease : 1
Cost : 1
Spicy :
People : 4
  • Baking :
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    Ingredients :
    stuffing:

    • 400 g of lean bacon, chopped
    • 5 shallots, finely chopped
    • 100 g of dried black mushrooms (soak in hot water and finely chopped)
    • 150 g of white radish cut into small dice
    • pepper, salt
    • sugar
    • oil
    • nuoc mam
    • glutamate

    pancakes:

    • 150 g of rice flour
    • 75 ml of water

    coaching:

    • Coriander
    • soy germ (passed in boiling water)

    The sauce:

    • 1 clove garlic, finely chopped
    • 1 red chili chopped
    • 2 tablespoons of nuoc mam
    • 1 teaspoon of sugar
    • 3 teaspoons of vinegar
    • 18 cl of water

    Preparation :

    Soak black mushrooms in a bowl of hot water for 30 minutes, drain and cut into small pieces.

    Cook shallots and set a little aside, then add the garlic, the radishes , pork, the black mushrooms, salt, pepper and a little bit of glutamate.

    Mix 150 g of rice flour, 75 ml of water and a pinch of salt and mix until the dough is smooth.

    Cook the pancakes as thinly as possible in a pan with a little oil .

    Place the pancake on a plate, place 1 tablespoon of farce in the center gently roll it to make a small roll.

    When all the rolls are made, cook in a steamer on the paper baking for 20 minutes, then sprinkle with fried shallots .

    Make the sauce : Mix 2 tablespoons of nuoc mam, water, sugar, vinegar, garlic and chili.

    Serve with the sauce, cilantro and bean sprouts.

    Anecdotes : In Vietnamese culture, this dish is often eaten when changing moon. That is to say the full moon and new moon, this dish is often asked for breakfast and lunch.

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