Plat
Bánh Cuốn (Vietnamese Steamed Rice Rolls)
50 minPour 4Nutri-Score C€€
C
50 min
50 minBánh Cuốn (Vietnamese Steamed Rice Rolls)
ce qu’il vous faut
Ingrédients
bánh cuốn mix (1 bag)Épicerie400 g
water (as per package instructions)Autres700 ml
ground porkViandes450 g
wood ear mushrooms (minced)Fruits et légumes70 g
garlic (minced)Fruits et légumes3 morceaux- green onion (chopped)Fruits et légumes2 morceaux
saltÉpices5 g
black pepper (ground)Épices1 g- fish sauceÉpicerie30 ml
- fried shallots (for topping)Épicerie30 g
cucumber (sliced, for serving)Fruits et légumes1 morceau- cilantro (for serving)Fruits et légumes20 g
- nước chấm (for serving)Épicerie80 ml
- vegetable oil (for the pan)Épicerie15 ml
par portion
Nutrition
560kcal
- Glucides
- 80 g
- Protéines
- 26 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Louche
lid
pas à pas
Préparation
- Étape 1
Make the batter
- Mix the bánh cuốn mix with the water until smooth and thin, like a crepe batter.
- Let the batter rest if the package suggests it.
- Étape 2
Cook the pork filling
- Heat a pan over medium-high heat, add the ground pork and cook until it starts to brown.
- Add the wood ear mushrooms, garlic and green onion and stir-fry.
- Season with salt, pepper and fish sauce, then cook until golden, crumbly and fragrant.
- Set the filling aside.
- Étape 3
Steam the rice sheets
- Lightly oil a nonstick pan and ladle in a thin layer of batter, swirling to coat evenly.
- Cover with a lid and steam until the sheet turns from white to translucent.
- Étape 4
Fill and roll
- Flip the sheet onto a plate.
- Add a little pork filling to the center and roll gently.
- Étape 5
Serve
- Top the rolls with fried shallots, cucumber and cilantro.
- Drizzle with nước chấm and enjoy.