Banh cuon alwats gets me more EXCITED than anyone I know. Trust me there’s something really fun about polishing a plate of these.
Perhaps it's the fact that each bite can be rolled into its own little roll and that there is an almost infinite number of ways in which the sides can be combined that makes the process of making each bite so much fun. But regardless of how you put them together, the end result will invariably be delicious.
There is nothing better than rice wrappers that have been freshly steamed because they have a warmth and a delicate chew that you want to enjoy as soon as possible. An explosion of flavour is provided by the filling of pork and vegetables. You can always expect to find a fresh mountain of bean sprouts, herbs, and other sides, all of which are intended to be dipped or drizzled in a fish sauce that has been prepared.
Why do people like Banh cuon
The name "rolled cakes" comes from the fact that these delectable bite-sized snacks are made with a batter that is primarily composed of rice flour, and the traditional filling consists of pork, onion, jicama, and mushrooms that are rolled up into a log before being eaten.
The word "rolled" is the most important one to remember in this context because the Vietnamese word for "bánh" is quite fluid and difficult to translate directly. It can be used for baked goods, sweets, and savoury foods, but it can literally be used for any food item that contains flour of any kind.
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Ingredients that go into Banh cuon
For The Batter
- 1 bag bánh cuốn flour (we get it from the Asian supermarket)
- 1 L / 4.2 L US cup water
- 1 tsp salt
- 4 tbsp cooking oil
- cooking oil (for greasing the pan)
For The Filling
- 200 g / 0.44 lb pork mince
- 50 g / 0.11 lb woodear mushroom (finely chopped)
- 80 g . 0.18 lb shiitake mushrooms (rehydrated and finely chopped)
- 150 g / 0.33 lb jicama (cut into thin strips)
- 1/2 onion (finely chopped)
- 3 spring onion head (finely chopped)
- 3 cloves garlic (finely chopped)
- 3 red shallot (finely chopped)
For The Filling Seasoning
- 1 tbsp oyster sauce
- 1 tsp fish sauce (or to taste)
- 1 tsp sugar (or to taste)
- 1 tsp chicken bouillon powder
- 1 tsp pepper
- 1 tsp sesame oil
For The Garnish
- Vietnamese coriander
- bean sprouts
- cucumber (cut into strips)
For The Toppings (optional)
- fried onion
- pickled carrots and daikon
- Vietnamese pork meatloaf (chả lụa) (cut into thin slices)
- Vietnamese cured pork (nem chua) (cut into thin slices)
- Vietnamese fried prawn cake (bánh cống) (cut into large chunks)
How to cook Banh cuon
- To begin, combine the flour for the Banh Cuon with the salt, water, and oil in a mixing bowl. Before adding the oil, you need to make sure that everything is thoroughly combined first. At the very least, give it 15 minutes to rest.
- In the meantime, place 5 tablespoons of oil in a pan or wok and heat it over a medium setting. Place the onions and red shallots in the pan and allow them to cook for three minutes, or until they are almost transparent.
- When everything else is done, throw in the garlic and green onions for another minute of cooking.
- The heat should be turned up to high, and then the jicama strips should be added to the pan to cook for about 5 minutes, or until they are soft.
- Mix in the ground meat, the woodear and shiitake mushrooms, the oyster sauce, the fish sauce, the sugar, the chicken bouillon powder, the pepper, and the sesame oil. Mix it up until everything is evenly distributed, then set it aside to cool down.
- While the ground meat is relaxing, preheat a pan over medium heat and apply a thin layer of oil across the entire surface using a pastry brush.
- To remove the oil, we either use a brush or paper towels that have been soaked in oil.
- In addition to that, coat a large plate with oil and set it aside for later use.
- Spread a thin layer of the batter across the bottom of the pan (the exact amount will vary depending on the size of your pan). After rotating the dish to evenly distribute the mixture and ensuring that it has formed a thin layer, cover it with the lid.
- Allow it to cook for 15–30 seconds, or until it is halfway between opaque and transparent. You might also discover that the cooked batter will start to pop away from the surface of the pan by forming a large bubble once it is done cooking.
- In order to transfer the cooked batter to the plate that has been lightly oiled, you will need to invert the pan. After placing 1–2 tablespoons of the mince filling in a line down the middle of the dough, roll it over with a spatula or continue rolling it until it forms a roll.
- Cooking the batter and the pork filling will need to be done again and again until everything is finished.
- As soon as possible, serve with fresh herbs, traditional toppings, and Nc Mm, which is the Vietnamese Dipping Sauce.
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What can Banh cuon be served together with
If you keep the batter clean and store it in the refrigerator, it will maintain its quality for seven to ten days. After the initial soaking with multiple water changes, you do not need to perform any additional water changes in order to achieve the desired texture for the batter. However, if you have a lot of water that has been stored in the refrigerator or is cold, we can still replace a lot of that water with fresh water that is room temperature, which will make it simpler to mix the cold flour. Before we pour each ladle onto the steamer, we need to stir the batter to ensure that all of the ingredients have been completely incorporated.
Other popular Vietnamese food
Besides Banh cuon, there are other vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:
Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun
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