Recipe courtesy of Ba Le Restaurant
Recipe courtesy of Ba Le Restaurant
Banh Cuon
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- Level: Intermediate
- Total: 1 hr 5 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 729
- Total Fat
- 39 g
- Saturated Fat
- 10 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 5 g
- Sugar
- 22 g
- Protein
- 26 g
- Cholesterol
- 82 mg
- Sodium
- 2914 mg
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 729
- Total Fat
- 39 g
- Saturated Fat
- 10 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 5 g
- Sugar
- 22 g
- Protein
- 26 g
- Cholesterol
- 82 mg
- Sodium
- 2914 mg
Ingredients
Crêpe Batter:
Filling:
Sauce:
Garnish:
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Directions
- For the crêpe batter: Mix the rice flour, cornstarch, tapioca flour, salt and warm water in a medium bowl.
- For the filling: Soak the wood ear mushrooms in warm water until soft. Squeeze out excess water, then give them a rough chop.
- In a large pan, sauté the garlic in the oil, then add the pork, wood ear, jicama, scallions and shallots. Cook until most of the liquid is cooked off in pan, then set aside.
- For the sauce: Mix the fish sauce, sugar, vinegar, garlic, chiles and 1 cup water in a bowl and set aside, stirring occasionally for the sugar to dissolve.
- For the garnish: Mix the bean sprouts, cucumber and mint into a salad, then set aside. Give the batter a good stir and add the vegetable oil to the batter.
- Heat a medium nonstick frying pan on medium heat, then add 1/3 teaspoon oil and swirl the pan. Pour in just enough batter to thinly coat the pan while swirling. Cook, covered, until the batter is translucent. Oil a plate. Flip the crêpe onto the oiled plate (this will prevent the crêpe from sticking). Add the filling and roll as a you would a spring roll (fold both sides in, then roll from the bottom up). Repeat with the remaining batter and filling. Serve the banh cuon rolls with the salad and prepared sauce on the side. Sprinkle with the fried shallots.
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