The Best Banh Cuon - Vietnamese Steamed Rice Rolls
ฝัง
- เผยแพร่เมื่อ 29 ต.ค. 2019
- Banh Cuon - Vietnamese Steamed Rice Rolls
see video for full instructions and tips
Batter
Rice flour - 470 gr
Tapioca flour - 150 gr
Water - 1400 ml
+ 100 ml reserved
Fillings
Ground pork - 1 lb
Dried wood ear mushrooms - 35 gr
Sugar - 1 tbsp
Fish sauce - 2 tsp
Ground pepper - 1/2 tsp
Garlic - 5 cloves crushed/minced
Shallot - 1 large crushed/minced
Additional seasoning adjust to taste
Fish sauce - 1/2 tbsp
Sugar - 1 tbsp
Salt - 1 tsp
Serve with Vietnamese dipping sauce (Nuoc Man chua Ngot), Vietnamese ham, bean sprouts, sliced cucumbers, herbs, dry shallot.
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I like how you explain why we do things rather than just instruct!
Thank you!
Ok you’re the real deal, I want to learn how to make it traditionally and the rest underestimate the viewer
So good
I love to see & learn how these foods were traditionally prepared & cooked. Thank you .
Thank you so much to show me how to do from beginning to the end i really l ike and i found that you are really honest person God bless you
I love how you are hardcore and showing how to do dishes correctly, even if it seems to be more difficult than other frying pan recipes. Your videos will give people confidence as you hold their hand through what seems to be complicated methods. Thank you!
Thank you for your positive feedback. It really helps to hear from you guys. It lets me know what I am doing is right. You’re awesome!! 🤗🤗
Thanks for sharing the recipe Em!
You’re welcome Chị ❤️❤️
Thank you so much for this explanation! I failed so often with Banh Cuon anf never knew why but thanks to you I have some pointers now. I will definitely try your recipe! ❤❤❤
It looks so delicious. thank you for sharing!🙏🙏👍👍
Thanks for sharing. Very good and clear instruction. Well done job!
Glad it was helpful!
Thank you for teaching us the proper way of many these. Ive spent 7 years trying to mastered this technique but all failed. I love making it this way because this is what my mom used to make growing up.
I find that this method yields the best texture 😁
Another successful recipe from Aimee👌, the texture of banh cuon came out chewy ,soft and yummy ! I also create that steamer following her detailed instructions and it worked very well! Big thanks Aimee 🙏😍
@cam Pham that’s awesome!!! I love the texture of this Banh cuon recipe. It took me a while to get all the technique and recipe down. I don’t like to use premix flour so I try to do my ratios from scratch. Thanks again for trying ❤️❤️❤️
I have tried every recipe for bánh cuô’n under the sun, even going so far as soaking and grinding my own rice to make the batter. Every single attempt was a bust. Your technique actually worked!!! I am so excited. Your batter steams up a little too chewy for my taste, so I think I will decrease the tapioca and increase the rice flour next time.
Awesome. I tried many too. Was never happy with any of them so I made my own 😂. Glad you like it.
Probably one of my most favorite things to eat! You're really hardcore with the cloth steaming. My SIL uses the prepared fresh sheets that's used for noodles for our banh cuon now. Still delicious and way easier than standing over a stove babysitting each one like I did as a kid.
It’s fun, now and then hard labor makes me appreciate food even more 🤗
@@AimeesCooking Not if you grew up cooking it for a large family and you're the one slaving over the stove during the summer heat with two pans going at the same time and it still takes forever. LOL! That's one of the reasons why I don't like banh xeo as much as I should. Hahaha!
That’s very true. And it does take a long time to make each one, especially if you want the crunchy texture.
👍
I love eating Vietnamese rolls..hello greeting from MAMI WAI channel.
Hello 😊
Tried the recipe, the steamed rolls are the best like you said. My problem was steaming the flour-I need more practice!!! Took me two hours to get 8 complete rolls....
Awww, each roll shouldn’t take that long to cook, just a minute or two.
Aimee thanks for this video!! You mentioned that changing out the water would remove the rice smell. I noticed when I don't do this step the cake doesn't achieve the see through look (turns out more white and opaque) and also doesn't achieve the chewy texture. I was wondering if that's the reason for this step, or is it more to remove the rice smell?
You’re correct. It’s for all the above reasons you mentioned. 🙂
Aimee id love to know what cloth insert is usually sold with the buon cuon pot ? Is it 100 percent cotton or a mixture of cotton and polester and what percentage . Thanks
Yes, 💯 cotton
Any tall soup pot will do(to hold water for steaming). I’m looking for the stick to remove the bang coun😂
Would love to try this! I used to have this at a local Vietnamese restaurant when I was a teenager. What is that tool you’re using for pouring the rice flour batter? So neat! Also do you have a video of how to make that white meat, is it turkey or chicken-that is usually served with banh cuon? Sorry -don’t know what it is exactly. I also make an Eritrean type crepe called injera. Still trying to perfect the steaming part of it, like this recipe-lots if practice! Love exploring all cultural foods. Thanks for your time!
it's just a piece of cloth. I demonstrated how to make one in the video :) the pork meat there is usually available at every Vietnamese grocery. You can just buy them fresh.
The round meat is basically Vietnamese ham/bologna or charcuterie and is likely pork. Look for it in the refrigerated/freeze sections. It's usually shaped like a 8 inch log and wrapped in green or banana leaf.
@@AimeesCooking Aimee. I think Sylvia was asking what is the name of the ceramic cup with chopsticks going through it that you use to pour the rice flour batter onto the steamer with, and then you use the base of the cup to smooth the batter flat. Thanks.
Hi Aimee, I love your recipes but is there really a large difference in making the banh cuon using a nonstick pan versus making and stretching cotton over a steamer pot? Just seems like a lot of work but are results are better using the cotton cloth?
E có kinh nghiệm và hình ảnh 😊
Em dùng loại vải áo thun Trắng T - Shirt được ko chị ( loai vải hơi stretch) .Ky truoc em co lam thu o nha ma ko lay ra duoc. Hay Phai dung loai vai cotton áo sơ mi 👔 . Thank you chị
Cotton tốt hơn. Keeps the shape and withstand heat better. 🙂
Aimee's Cooking thank you chi
What kind of cloth do you use?
Just cotton
I see a lot of recipes that will mix oil in the batter mix but noticed your recipe did not put oil. Why is that?
Aimee! Even my mums fool proof recipe failed on me. Can I do this using non stick pan Aimee? Or steam on a metal tray as i don't have the cloth.
I have not used this recipe that way, only cloth steaming. Sorry.
This recipe is good only for steaming. I tried the pan and it was a complete fail (rolls were breaking and it has a different texture).