Here's the instructional video for my Vietnamese Steam Pork Rolls or Banh Cuon! Keep in mind the first couple steam rolls you make most likely won't come out perfect. It will take a few tries to figure out the right amount of batter mix to use and how long to steam. But once you figure it out and get into the rhythm it is very easy and quick to make!
Serving size: Approx. 20 rolls
Steam Roll Batter:
1 Bag of Banh Cuon Mix (14 oz)
4 1/2 cup water
1/2 tbsp salt
1 tbsp vegetable oil
Meat Filling:
1 lb ground pork
1/2 cup dried black fungus/mushroom
1 small chopped white/yellow onion
1 tsp salt
1/2 tsp black pepper
Fish Sauce:
1/4 cup sugar
1/4 cup fish sauce
1/2 cup water
1 tbsp minced garlic
Optional: chopped fresh chilies for a spicy kick
Instructions:
1. Mix all batter ingredients together for at least 20 minutes before cooking
2. Soak dried black fungus in hot water for 10 min then finely chop
3. Prepare the meat filling by mixing pork with salt and pepper. Combine pork and mushroom in a pan and cook using a pounding motion to mince the meat. Add the onions at the end when the meat is already cooked. Set aside meat filling in a bowl.
4. Prepare your rolling station by brushing your board with oil to prevent steam roll from sticking
5. Heat pan and brush a thin layer of oil. If you have a good non stick pan you should not have to oil it after each steam roll. You don't want to put too much oil since you are steaming not frying
6. Add enough batter to create a thin layer covering entire pan. I used about 1/3 cup
7. Cover pan with lid and steam for 45 seconds to 1 minute.
8. Shake your pan over the rolling board to remove the steam roll.
9. Add desired amount of meat filling and roll up your banh cuon!
Dress the banh cuon with green onion oil which is basically chopped green onion sautéed in oil. Serve with Vietnamese sliced pork meat loaf (ham), blanched bean sprouts, sliced cucumbers, fried shallots and Vietnamese fish sauce.
Music from www.bensound.com
#maihomecooking #vietnameserecipes #banhcuon #vietnamesefood
16 авг 2020
