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Bánh Cuốn (Vietnamese Steamed Rice Rolls)
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Bánh Cuốn (Vietnamese Steamed Rice Rolls)

50 minPorcje: 4Nutri-Score C€€
od @sonandtina129 importówugotowano 0 razy
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Składniki

4 osoby
  • bánh cuốn mix (1 bag)Spiżarnia400 g
  • water (as per package instructions)Inne700 ml
  • ground porkMięso450 g
  • wood ear mushrooms (minced)Warzywa i owoce70 g
  • garlic (minced)Warzywa i owoce3 kawałki
  • green onion (chopped)Warzywa i owoce2 kawałki
  • saltPrzyprawy5 g
  • black pepper (ground)Przyprawy1 g
  • fish sauceSpiżarnia30 ml
  • fried shallots (for topping)Spiżarnia30 g
  • cucumber (sliced, for serving)Warzywa i owoce1 kawałek
  • cilantro (for serving)Warzywa i owoce20 g
  • nước chấm (for serving)Spiżarnia80 ml
  • vegetable oil (for the pan)Spiżarnia15 ml

na porcję

Wartości odżywcze

560kcal

Węglowodany
80 g
Białko
26 g
Tłuszcz
15 g
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Przybory

  • Patelnia
  • Miska
  • Chochla
  • lid

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  4. Fill and roll

    • Flip the sheet onto a plate.
    • Add a little pork filling to the center and roll gently.
    Krok 4

  5. Serve

    • Top the rolls with fried shallots, cucumber and cilantro.
    • Drizzle with nước chấm and enjoy.
    Krok 5
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