Banh cuon – steamed stuffed rolls

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.