Recipe courtesy of Luke Nguyen
Handmade Rice Noodles Filled With Pork and Wood Ear Mushrooms: Banh Cuon Nong
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 529
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 54
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 20
- Cholesterol
- 34
- Sodium
- 4103
- Total: 12 hr 35 min
- Prep: 12 hr
- Inactive: 20 min
- Cook: 15 min
Ingredients
4 dried wood ear mushrooms
1 teaspoon fish sauce
7 ounces/200 g rice flour
2 ounces/60 g tapioca flour
1/2 teaspoon salt
1/2 cup/125 ml vegetable oil
4 cloves garlic, minced
4 red Asian shallots, diced
10 1/2 ounces/ 300 g minced pork
1/2 teaspoon sugar
1 pound, 2 ounces/ 500 g pork terrine, finely sliced
2 Lebanese (short) cucumbers, sliced into batons
1 bunch perilla, leaves plucked
1 bunch fresh Vietnamese mint, leaves plucked
1 bunch fresh mint, leaves plucked
10 1/2 ounces/300 g mung bean sprouts
2 tablespoons fried red Asian shallots
1 cup/250 ml nuoc cham (dipping fish sauce)
2 bird's eye chiles, sliced
Directions
- Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
- To make the batter, combine rice flour, tapioca flour and salt with 20 fluid ounces/ 600 ml cold water. Now whisk until the flour dissolves and forms a smooth batter.
- Heat a nonstick frying pan over medium heat, then add 2 tablespoons oil. Fry the garlic and shallots until fragrant, then add the pork, mushrooms, fish sauce, sugar, and pinch of salt and pepper.
- Stir-fry for 4 minutes, then transfer to a bowl and set aside.
- Brush a round tray with oil and place beside the stove. Heat a large nonstick frying pan over medium heat, and add enough oil to coat the base of the pan. Pour a small ladleful (2 to 3 tablespoons) batter into the pan, turning the pan in a circular motion to cover the base with a thin layer of batter.
- Cover the pan with a lid and cook for 30 seconds.
- Remove the lid and slide the thin noodle sheet onto your oiled tray. Scoop 1 tablespoon pork mixture onto the noodle sheet, fold 2 sides in, then fold over to form a roll.
- Transfer to a plate. Repeat this process using the remaining batter and pork mixture, adding oil to the pan as necessary.
- Top the rolls with pork terrine, fresh herbs, bean sprouts, fried shallots, and cucumber. Dress with nuoc cham and serve with sliced chile.