Banh Cuon is a delicate rolled cake filled with a savory filling. The wrapper consists of a few simple ingredients, giving a thin, glutinous like texture, and the filling is umami. When Banh Cuon is paired with herbs and sweet fish sauce, it becomes an incredible aromatic, flavorful, and refreshing meal.
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💡 TIPS
1. Heat up your pan for a few minutes until it's thoroughly heated through to Medium heat.
2. Banh Cuon is traditionally made on a cloth steamer. But finding the right temperature when steaming Banh Cuon wrappers in the pan can take trial & error. If the batter sloshes around in the pan without sticking, the temperature is too low. If the batter bubbles rapidly once touching the pan, the temperature is too high. The right temperature is achieved when you add the batter and it sticks and coats the pan shortly upon contact.
3. I used an 8 inch pan with 1/8 cup of batter per wrapper. However, Banh Cuon can be made with any sized pan. You'll just need to adjust the amount of batter you add. You can also make your batter thicker by adding more batter, but I like mine thin. It's up to your preference.
4. If you're going with a thin batter like me, it tends to be a bit more flimsy. When flipping the wrapper on to the rolling surface, it's bound to not come out flat and perfect sometimes. Don't worry, try to spread it out and gently flatten it by using an oiled dough scraper or spatula. If it's not giving, or it's tearing, simply roll it up (like in the video) and set the "mess ups" aside. These are still good to eat. Watch the end of the video to see how I serve a plate of the "messed up" banh cuon.
5. Oil your pan well, so the wrapper will come out easily. However, putting too much oil will cause the batter to pool unevenly.
6. Take your time, the more you make, you'll develop your own technique and get better at it.
7. Wipe you pan clean with a dry paper towel before pouring batter in.
8. Have fun & enjoy the process of making Banh Cuon :) Enjoy !
○ FISH SAUCE DIPPING SAUCE RECIPE - • SWEET & SOUR VIETNAMES...
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🍚 INGREDIENTS
BATTER for BANH CUON
Rice Flour - 1 cup
Tapioca Starch - 1 cup
Room Temperature Water - 2 cups
Boiling Hot Water - 2 cups
Salt - 1/4 tsp
Vegetable Oil - 1.5 tbsp
MEAT FILLING for BANH CUON
Ground Beef - 1 lb or 454 g
Wood Ear Mushroom - 1/2 cup (see video for technique)
Shallot Oil or Vegetable Oil - 3 tbsp
Garlic - 4 cloves
Shallots - 1 small bulb
Scallion - 3 stalks
Oyster Sauce - 1 tbsp
Fish Sauce - 1 tbsp
Granulated Chicken Flavor Soup Base Mix - 1/2 tbsp
Sugar - 1 tbsp
Black Pepper - 1/2 tbsp
TOPPINGS FOR BANH CUON
Crispy Fried Shallots
Cucumbers
Thai Basil
Cilantro
Mint
Vietnamese Ham
Bean Sprouts (Lightly Blanched)
SWEET FISH SAUCE DIPPING SAUCE
Sugar - 1/2 cup
Boiling Hot Water - 1/2 cup
Fish Sauce - 1/2 cup (I used 3 crabs brand)
Lime Juice - 4 tbsp
Vinegar - 4 tbsp
Garlic - 8 cloves
Red Chilis - 8 chilis
Crushed Roasted Peanuts - 3 tbsp (optional)
○ WATCH HOW TO MAKE THE DIPPING SAUCE HERE - • SWEET & SOUR VIETNAMES...
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🎥 OTHER VIDEOS TO CHECK OUT
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🎵 WHERE I FIND MY MUSIC
○ Green Blossom - vio.dio
KZread Link : • Video
○ Music : Past memories - vio.dio
KZread Link : • Video
○ www.epidemicsound.com/referra...
📖 CHAPTERS
Intro 00:00
Making Batter for Banh Cuon 00:40
Preparing Toppings for Banh Cuon 01:44
Making Meat Filling for Banh Cuon 02:5
Sweet Fish Sauce Dipping Sauce for Banh Cuon 05:56
How to Make Banh Cuon 06:13
Banh Cuon Imperfect Roll 10:49
Plating & Serving Banh Cuon 11:04
How to serve Imperfect Banh Cuon 12:24
Outro 12:59
#banhcuon #vietnamesefood #rolledcakes