Banh cuon is a typical dish with a very thin, soft crust, mixed between the cool rice flavor and rich meat filling. And the simple way to make banh cuon with rice paper shells will help you have such rolls easily.
- 20 rice paper rolls or rice paper (2 layers)
- 200g ground pork
- 30 g wood ear fungus 5-6 branches
- 10-15 dried onions
- Fish sauce, salt, sugar, lemon, chili
- Coriander, herbs, cinnamon rolls to serve
Step 1: Prepare Ingredients
- Wood ear soaked, finely chopped.
- Mix the meat with a little seasoning salt.
- Wash coriander. Garlic peeled, crushed, minced. Chilli washed, seeded and finely chopped
- Dried onions, peeled, sliced, and fried until golden brown in a pan of oil or in the microwave.
Step 2: Stir-fry
Put the minced meat in the pan, stir-fry with medium heat for about 5-7 minutes, then add the minced wood ear and stir for another 5 minutes until the meat and wood ear are cooked evenly.
Step 3: Make the Cake Dipping Sauce
You mix the dipping sauce in the ratio of 1 fish sauce: 1 sugar: 1 lemon/vinegar: 3 filtered water. Then add minced garlic and chili.
Step 4: Roll and Steam the Rolls
- Softly soak rice paper and then roll the filling like spring rolls or pho rolls
- Steam the rolls with a steamer for 2 – 3 minutes or microwave for 90 seconds – 2 minutes
Step 5: Done
You sprinkle the fried onions on the plate of banh cuon, to accompany the bowl of dipping sauce, cinnamon rolls and coriander.