My good friend Chef Duyen Ha teaches us how to make Banh Cuon, a Vietnamese rice roll. Hope you guys learn something from today's video and let me know how you like it!
Last video: bit.ly/3hCQzEP
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Banh Cuon Kit: amzn.to/35ThZ73
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#Vietnamese #Recipe #BanhCuon
-- [Banh Cuon Recipe] --
Batter:
115 g rice flour
100g tapioca flour
1 teaspoon potato starch
2 cups water
Filling:
2 cups broccolini
2 cups king mushrooms
Half yellow onion, diced
1 shallot, brunoise
Fish sauce, to taste
Black pepper
Garnish:
Nuoc cham
Shallot oil
Salad mix
Bean sprouts, blanche
Fried shallots
Cucumbers, thinly sliced
Tools:
Stock pot with a lid
Silk fabric
Metal clamp
Flat bamboo stick
Coconut ladle
Metal tray
Pastry brush
Glass Vase
Screwdriver
-- [ Instructions ] --
1) Make the batter. In a large bowl, combine rice flour, tapioca flour, potato starch and
water. Mix thoroughly and set aside for at least 30 minutes.
2) Make the filling. Cut the broccolini into two-inch segments. Heat a heavy bottom skillet
on high and add canola oil. Once lightly smoking, toss in broccolini . Cook for two
minutes or until broccolini develops a light char and satisfying crunch. Once cooled, chop
into smaller pieces. Set aside.
3) While the broccolini cools, cook the mushrooms.
4) Use the same skillet and add a little bit of canola oil. On medium high heat, add the shallots and onions and stir until translucent. Next, add the king mushrooms and stir occasionally for 3 minutes. Once cooked, turn off the heat and add the fish sauce and black pepper to taste. Add the mushroom and onion mixture into the same bowl as the broccolini, mix and set aside.
5) Setup the banh cuon station. In a stock pot, add water 1⁄4 of the way up and cover with silk fabric over the top. Use the metal clamp to secure the fabric in place and tighten the clamp with a screwdriver. The fabric should be as tight as a drum to ensure that the batter doesn’t pool to the center.
6) Place the pot on the stove, set it to high and cover until it boils. Once it boils, adjust the heat to medium-high. Use the ladle to mix the batter and add a small amount onto the silk. Using the back of the ladle, spread the batter so it forms a thin, even layer resembling a crepe. Cover the pot and allow it to cook for 30-35 seconds.Uncover the pot and use the flat bamboo stick to gently lift the rice sheet. Set it on the oiled, metal tray and spread on a small amount of filling, horizontally. Roll it up and set aside.
Continue the process until there’s no more batter or filling.
7) Assemble the plate. Lay 3-4 banh cuon rolls on a plate and garnish with fried shallots, bean sprouts, cucumbers, and salad mix.
Finish with nuoc cham. Enjoy!
-Chef Duyen Ha