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.

Phaksha Pa – Pork with Vegetables

Ingredients :

  • 1 medium onion
  • fresh ginger
  • medium daikon or radish
  • 40 g of butter
  • 1 boneless pork shoulder, cut into 6
  • 1/2 cup of water
  • 2 tablespoons of chili powder
  • 2 teaspoons of salt
  • 3 large bok choy (stalks and leaves cut into strips)
  • 170 g of dried pork cut into 3
  • 1 large green chili, seeded and julienned

Preparation :

Coarsely chop the onion and finely chop the ginger and set aside.
Melt butter in large saucepan, add the pork shoulder, onion, radish, water, chili powder, salt and simmer over low heat until the pork is tender, about 1:25.
Meanwhile, cook the bok choy in a saucepan of boiling water until tender and to drain.
Add the ginger, bok choy, dried pork, and chili to stew and simmer over low heat 5 to 10 minutes.

Serve.

Anecdotes: In Bhutan the dried pork is considered a healer and is a staple in the cooking.

Kimbap – rolled rice and vegetables

Ingredients :

  • 600 g of japanese rice
  • 1 carrot
  • 1 cucumber
  • 2 or 3 sausages Knackis
  • 3 eggs
  • white radish (danmuji) pickled
  • 70 g of Surimi
  • salt
  • Sesame oil
  • Sesame seeds
  • 2-3 nori seaweed

Preparation :

Wash the rice until the water runs clear and drain.

Put the rice in a bowl add salt, sesame oil, sesame seeds and mix. Cook rice in a rice-cooker and when the rice is cooked put to a bowl and let cool.

Cut white radish, cucumber and surimi into strips and reserve.
Cut sausage and carrots into strips and fry in a lightly oiled skillet and set aside. Break the eggs and make an omelet then cut into strips.

Place a nori seaweed on a bamboo special mat for maki and sushi, spread the rice and leave a quarter of the sheet without rice.
The layer of rice will be a little thinner on that side to prevent the Kimbap to have a bump when you roll. Put the vegetables, surimi or Knacki on rice, then roll up.

Refrigerate 1 hour.
Cut into slice and serve with sauce.

Tips: In Korea, there are Kimbap with kimchi, but there are many variations.

Anecdotes: In Korea, we eat often Kimbap when we go to a picnic or snacks.

Chirashi sushi – rice with fish, seafood and vegetables

Ingredients :

  • 1 cup of sushi rice
  • 4 dried mushrooms
  • 1 tablespoon of Japanese soy sauce
  • 1 teaspoon of sugar
  • 100 g of crabmeat or cooked shrimp
  • 100 g of raw fish net
  • 2 eggs
  • 1 pinch of salt
  • oil
  • 50 g of bamboo shoots, thinly sliced ​​
  • 1 little box of cooked peas
  • 1 piece of lotus root canned minced
  • 1 tablespoon of kombu (kelp) salt and vinegar, minced
  • 1 tablespoon of takuan (radish with salt and vinegar), sliced ​​
  • few sprigs of beni shoga (pickled ginger) for garnish

Preparation :

Prepare the sushi rice to cool.

Soak mushrooms 20 minutes in hot water (keep water), then remove inediblestems and slice caps and cook 10 minutes in 1/2 cup of their soaking water, withsauce soya and sugar.

Crumble crab meat or shrimp cut into strips.
Make a thin omelette undercooked, and cut into thin strips.

Mix rice with all ingredients, using the most colorful for garnish and serve cold.

Astuces : It may be added to this rice salad all kinds of ingredients.