Bánh cuốn 🇻🇳
INGREDIENTS:
Filling:
– 8 asian shallots, finely sliced
– 8 cloves garlic, sliced
– 5 wood ear mushrooms, soaked and sliced
– 500g ground pork
– 2 tbsp. oyster sauce
– 1 tbsp. vietnamese fish sauce
– 1 tbsp. sugar
– pepper to taste
Rice Paper Rolls:
– 400g bánh cuốn instant mix
– 1 liter of water
– ¼ cup vegetable oil
(Alternatively you can make traditional batter w/ the ff:)- 1 cup rice flour- 1 cup tapioca flour
– 4 cups room temperature water
– 1 tbsp vegetable oil
– 1 tsp salt
Nuoc Cham:
– 2 bird’s eye chillies, finely minced
– 6 cloves garlic, finely minced
– ½ cup vietnamese fish sauce
– ½ cup sugar
– 1 cup of water
– 1 freshly squeezed lime
Toppings:
– crispy shallots
– vietnamese mint
– purple basil
– cilantro
INSTRUCTIONS:
– to make your filling, in a hot pan saute thinly sliced shallots, garlic, wood ear mushrooms, and ground pork. Add oyster sauce, fish sauce, sugar and pepper. Set aside.
– In a bowl, add your bánh cuốn mix with 1 cup of water and oil. whisk until combined.
– On a pan on medium heat, add a little bit of oil then proceed to add a ladle of your bánh cuốn batter and move it around until you form a thin layer. Cover the top and cook for around a minute until the dough is steamed and translucent. Then add to a board flat.
– Add your filling and roll it into bánh cuốn rolls.
– To make the nước chấm, in a bowl add minced garlic and red chillies with a cup of white sugar. Add fish sauce, water, and the juice of one lime.
– Top the dish off with crispy fried shallots, herbs and serve with nước chấm. Serve and enjoy!
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