How to Make Banh Cuon | Weight Gain Journal | wah

pork

🥗Healthier: tofu

💰Cheaper: ground chicken

Tofu offers a plant-based option, while ground chicken is often less expensive.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is leaner, and canned tuna is budget-friendly.

rice flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber, while all-purpose is often more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos is a cost-effective alternative.

Start by frying shallots in a pan on high heat until bubbling, then reduce the heat to avoid burning.

Make sure to toss the shallots around for even frying and to achieve a crispy texture.

Chop broccolini and king mushrooms into smaller pieces for the filling.

Taste the mixture and adjust seasoning with fish sauce, salt, pepper, and sugar as needed.

Prepare the steaming setup using a non-stick tray or bamboo steamer lined with a silk-like fabric to prevent sticking.

Spread a thin layer of batter (rice flour, tapioca flour, and potato starch mixed with water) onto the tray using a coconut ladle.

Cover the tray with a lid and steam for 30 seconds.

Remove the lid and use a stick to lift the rice sheet off the tray, placing the smooth side down.

Add filling (broccolini, mushrooms, and fried shallots) evenly across the sheet.

Fold the top and bottom edges in, then roll the sheet tightly from one side to the other to form the roll.

Repeat the process with remaining batter and filling until done.

Arrange the rolls on a plate, garnishing with fried shallots, baby cucumbers, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens