Banh Cuon - Vietnamese Steamed Rice Rolls


see video for full instructions and tips

Batter
Rice flour - 470 gr
Tapioca flour - 150 gr
Water - 1400 ml
+ 100 ml reserved

Fillings
Ground pork - 1 lb
Dried wood ear mushrooms - 35 gr
Sugar - 1 tbsp
Fish sauce - 2 tsp
Ground pepper - 1/2 tsp
Garlic - 5 cloves crushed/minced
Shallot - 1 large crushed/minced

Additional seasoning adjust to taste
Fish sauce - 1/2 tbsp
Sugar - 1 tbsp
Salt - 1 tsp

Serve with Vietnamese dipping sauce (Nuoc Man chua Ngot), Vietnamese ham, bean sprouts, sliced cucumbers, herbs, dry shallot.

Helpful supplies

Stackable glass bowls [ Ссылка ]

Pandan extract: [ Ссылка ]

Saf Instant Yeast: [ Ссылка ]

Rice flour: [ Ссылка ]

All-purpose flour: [ Ссылка ]

Bread flour: [ Ссылка ]

Food Scale: [ Ссылка ]

Coconut cream: [ Ссылка ]

Glass Bowls [ Ссылка ]

Strainer [ Ссылка ]

KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red: [ Ссылка ]

Free 30 days Amazon Prime trial: [ Ссылка ]

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