Savory Rolled Cakes (Banh Cuon)

Sharing a recipe for delicious rolled cakes filled with ground pork, mushrooms, onions and all the accompaniments. This video takes you through the easy steps plus shares tips and tricks for guaranteed success. This is a classic Viet dish everyone should learn to make. Enjoy!\r
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Written recipe: \r
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Links to other videos: \r
Traditional Fish Sauce Dipping Sauce: \r
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Tools used in this video:\r
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Seville Classics Bamboo Cutting Board with Removable Cutting Mats \r
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Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear\r
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Royal Kitchenware Non-Stick Frying Pan - Aluminum Heavy Gauge Skillet - Scratch Resistant with 2 Layers of Non-Stick Coating (8 inch)\r
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Ingredients:\r
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Batter:\r
1 cup rice flour\r
1 cup tapioca starch\r
2 cups room temperature water\r
2 cups boiling water\r
1/4 tsp salt\r
1 Tbsp vegetable oil\r
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Filling:\r
1/8 oz dried wood ear mushrooms\r
1/2 medium yellow onion, approximately 4 oz\r
3/4 lb ground pork\r
1/4 tsp salt\r
1/4 tsp pepper\r
vegetable oil for cooking\r
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Additional Ingredients:\r
fresh herbs: cilantro, mint and Thai basil, plucked and washed\r
bean sprouts, trimmed and washed\r
1 cucumber\r
steamed pork roll\r
fried onions\r
fish sauce dipping sauce \r
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Yields: 30-35 rolls, 4-6 servings\r
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Nguyên liệu:\r
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120 g bột gạo\r
120 g bột năng\r
480 ml nước nhiệt độ phòng\r
480 ml nước sôi\r
¼ m. cà phê muối\r
1 m. canh dầu ăn\r
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Nhân:\r
15 g nấm mèo khô \r
½ củ hành tây vừa - chừng 120 g\r
350 g thịt heo xay\r
¼ m. cà phê muối\r
¼ m. cà phê tiêu xay\r
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Dầu ăn để tráng bánh\r
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Ăn kèm:\r
Rau thơm: húng lủi, ngò, húng quế, nhặt và rửa\r
Giá, nhặt và rửa\r
1 trái dưa chuột\r
Hành phi\r
Giò lụa\r
Nước mắm chấm\r
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Cho: 30-35 cuốn, 4-6 phần ăn\r
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