Batter
- 1 bag of grain flour (16 oz)
- 1 bag of tapioca flour (14 oz)
- 1 ts salt
- 3 qt water
- 1 lb ground pork
- 1 cup Wood Ear mushrooms (drenched and drained and chopped into small pieces)
- 1 medium onion
- 1 shallot, thinly diced
- 1 tbsp . fish sauce
- fresh cracked pepper
- Vietnamese pork, Cha Lua
- Fried Shallots
- Bean Sprouts (steamed-microwave covered for 1 minute)
- Cucumber (thinly juliened)
- Nuoc mam cham
- Oil
Steam in the beansprouts within the microwave, and slice in the cha lua, and julien the cucumbers
Make the filling. Inside a pan on medium high temperature, give a small amount of oil and fry the shallots. When shallots start to turn yellow, add some ground pork and onions. Stir frequently and season with fish sauce. When finish, drain any excess liquid and season with pepper and extra fish sauce or salt to taste. Put aside.
Like the banh xeo (sizzling grain crepes), have all the feaures all set to go and within achieve--batter, filling, a functional station (mother utilizes a large round aluminum tray--brushed gently with oil), bowl of oil (any neutral oil) along with a brush.
Warm up a sizable nonstick pan to medium high temperature. Brush on the very light layer of oil and ladle around the well mixed batter and immediately tilt and swirl the pan around to evenly coat the pan. You will need to make use of your judgement around the quantity based on what size your pan/ladle is. Cover about thirty seconds and also the crepe ought to be nearly transparant. Then invert the pan for your large aluminum work tray that's been gently brushed with oil.
Add a tiny bit of filling into the middle of the crepe and spread it thinly. Then fold within the sides and put inside a serving tray. You may make many banh cuon and stack them on the top of each other also it will not stick because of the very gently oiled surface that you are focusing on. Repeat over and over. )
To help make the banh cuon Thanh Tri, the operation is the identical, except from the meat filling then add fried onions within the center.
Serve with lots of steamed bean sprouts and julienned cucumbers, cha lua and nuoc mam cham. Some restaurants here in america include pork floss, banh tom to supplement toppings. For that banh cuon Thanh Tri dipping sauce you should use exactly the same nuoc mam cham, however, in Vietnam, it's drizzled with upright fish sauce having a wedge of lime and a few chili.
