My Grandma's Banh Cuon

Ingredients

• Rice flour

  White

  1 cup or 158g

• Tapioca starch

  starch

  100g

• Water

  Plain, clean water

  4 cup or 947g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Wood Ear Mushroom

  Guan's

  48g

• Ground pork

  Fresh, raw

  16 oz or 452g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Pepper

  Spices, black

  1 tsp or 2g

• Onions

  Sweet, raw

  ½ onion or 166g

• Cucumber

  Peeled, raw

  2 medium or 402g

• Beansprouts

  Sainsbury's

  200g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Mint

  Freshdirect

  30g

• Vietnamese cha lua

  Calories might not be true (https://www.siftandsimmer.com/vietnamese-pork-roll-cha-lua/)

  4 servings or 400g

• Fish sauce

  Ready-to-serve

  4 ¾ tbsp or 86g

• Vinegar

  Distilled

  1 ⁵⁄₁₆ tbsp or 19g

• Sugar

  White, granulated sugar

  2 ⅝ tbsp or 33g

• Water

  Plain, clean water

  4 tbsp or 59g

• Limes

  Raw

  1 ¼ fruit or 84g

• Chili peppers

  Green, canned

  15g

• Garlic

  Raw

  4 clove or 12g

Directions

1. Making the batter: Combine rice flour, tapioca flour, room temperature water, vegetable oil, and salt in a large bowl. Mix well and let it rest for 30 minutes.
2. While the batter is resting, soak the wood ear mushrooms in a bowl of water for 20 minutes. Once done soaking, wring out as much water as possible. Coarsely chop them into small pieces and set aside.
3. Combine the pork, fish sauce, sugar, and pepper. Marinate for 10 minutes and set aside.
4. Making the filling: In a large pan, heat 1 tablespoon of vegetable oil over medium high heat. Add in the onions and cook for 30 seconds. Add in the ground pork and wood ear mushrooms and cook until well done (about 2-3 minutes). Set filling aside.
5. Once the batter has rested for 30 minutes, the water should have separated from the rice flour mixture below. Pour out the water on the top layer into a liquid measuring cup. Note how much water is in the measuring cup and throw away that water. Fill the measuring cup with the same amount of water that was poured out. Pour that water into the rice batter and mix. Set aside.
6. You are now ready to make your banh cuon. Make sure you're ready with your batter and filling near your pan. Use a circular 8 inch nonstick pan. Heat over low heat. Spoon 1/8 cup of batter into a thin layer covering the bottom of the pan. Cover it with the lid and let it cook for 1-2 minutes. Once done, flip the pan upside down onto a flat surface so the skin comes out in one piece. This may take some practice. Let the first skin rest for ~10 seconds so you don't burn your fingers. Fill the skin with 1 tablespoon of the filling and roll it up like an egg roll.
7. Repeat this process until all the batter is used up.
8. Prepare the fish sauce: Garlic chopped. Mix everything.
9. Preparing your banh cuon plate: Add some banh cuon to a plate. Spoon some scallion oil over the top. Top with cha lua, mint, fried shallots, and cucumbers. Sprinkle nuoc cham over the top of everything and enjoy!
10. (source: https://www.cooking-therapy.com/banh-cuon-recipe/)