6 years ago1,000+ Views
Vietnamese banh cuon is different from the rice rolls found at Chinese dim sum, cheong fun, because the banh cuon crepe is extremely thin and delicate and not topped with sweet soy sauce. The reason for this thinness is the process of how it’s made. Banh cuon can be made extremely thin because it’s steamed over a fabric covered pot which can quickly cook the rice flour, keeping it moist and workable. My mom bought these pots that are specially outfitted with a metal ring where a fine nylon/cotton cloth is tautly stretched across and placed on top of the pot. A very thin layer of batter is poured on to the cloth and evenly spread and steams paper thin, and in less than a minute, a flat and flexible bamboo stick is used to lift off the delicate rice crepe. Batter 1 bag of rice flour (16 oz) 1 bag of tapioca flour (14 oz) 1 ts salt 3 qt of water Filling 1 lb ground pork 1 cup Wood Ear mushrooms (soaked and drained and chopped into small pieces) 1 medium onion 1 shallot, thinly diced 1 tbs fish sauce fresh cracked pepper Accompaniments Vietnamese ham, Cha Lua Fried Shallots Bean Sprouts (steamed-microwave covered for about a minute) Cucumber (thinly juliened) Nuoc mam cham Cooking oil, brush, large tray After you by all the ingredients, check out this website to learn how to make it http://www.theravenouscouple.com/2010/01/banh-cuon-vietnamese-steam-rice-rolls.html
Mmm, delicious.
You can do it as well, really easy to do :) I have done it few times.
miss it so much :((