Ever-Green Vietnamese Tips: Steamed Rice Rolls / Banh Cuon

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ความคิดเห็น • 12

  • @jj31fr
    @jj31fr ปีที่แล้ว +2

    Thanks, Andrea, for this video. I tried following your recipe in Ever-Green Vietnamese and thought it would be so much easier if there's a video to follow, thinking you must have a channel on YT. You beat me to it as your newsletter arrived this morning pointing me this way. Subscribed immediately!

    • @AndreaNguyen
      @AndreaNguyen  ปีที่แล้ว +1

      Thanks for letting me know. As you cook through the book, look at the bonus tips in the margins. Sometimes, there is one that points to a video tip located online. They are all stored on YT plus my website at this page: www.vietworldkitchen.com/evergreentips
      I’ll make a bigger note of this on PTFS and elsewhere. Appreciate your insights and hope the rolls turn out well for you!

    • @jj31fr
      @jj31fr ปีที่แล้ว

      @@AndreaNguyen Thank you, Andrea! I found the link in the book! I love all your books and appreciate you and your labor of love so much.

  • @kluong1995
    @kluong1995 ปีที่แล้ว

    It looks easy to follow. Thank you!

  • @jr2bder4u
    @jr2bder4u ปีที่แล้ว

    Thank you!....you made it so easy on how to roll.

  • @lukeyang565
    @lukeyang565 ปีที่แล้ว +1

    Do you steam them afterwards?

    • @AndreaNguyen
      @AndreaNguyen  ปีที่แล้ว

      That is one option for cooking these. The complete cooking instructions are in the recipe published in Ever-Green Vietnamese. This video is a companion with the book and referenced in the recipe. This is the trickiest part of the recipe. If you don’t have the book, check your local library, bookstore or Amazon. Thanks for your interest and watching!

  • @hailethi4011
    @hailethi4011 ปีที่แล้ว

    😹😹

  • @langmcghee5964
    @langmcghee5964 ปีที่แล้ว

    You don’t show how to cook after you rolled

    • @AndreaNguyen
      @AndreaNguyen  ปีที่แล้ว

      Hi Lang, the cooking instructions are in the recipe published in Ever-Green Vietnamese. This video is a companion with the book and referenced in the recipe. This is the trickiest part of the recipe. If you don’t have the book, check your local library, bookstore or Amazon.