How to Make: Banh Uot / Vietnamese Rice Noodles with Cha Lua

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein option.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative.

Wash your hands before starting.

In a large mixing bowl, combine 2 cups of rice flour, 1 cup of tapioca starch, and a pinch of salt.

Pour in 3 cups of room temperature water and 1 tablespoon of vegetable oil, then mix well until fully incorporated.

Let the batter sit for 10 to 15 minutes to allow the flour to rehydrate.

Prepare the filling by cutting the jalou into half moon slices.

Slice the English cucumbers on a slight bias and into strips.

Blanch the bean sprouts in boiling salted water for about 30 seconds, then drain and rinse with cold water.

Stack mint leaves and set aside for garnish.

In a mixing bowl, combine equal parts sugar and fish sauce, then add 5 times the amount of filtered water (e.g., 1/4 cup sugar and fish sauce with 1 and 1/4 cups filtered water). Adjust with garlic, Thai chilies, and lime juice to taste.

Heat a square non-stick pan on medium-low heat and lightly brush with oil.

Ladle in enough batter to evenly coat the bottom of the pan, not too thin or too thick.

Cover the pan with a lid and steam for about 30 to 45 seconds until cooked through.

Remove the sheet from the pan and let it cool slightly, then repeat the process, brushing oil between each sheet until all batter is used.

Stack the noodle sheets with a little oil brushed between them for easier cutting, or leave them separate if preferred.

Plate the dish by adding blanched bean sprouts to a bowl, topping with the homemade noodles, cucumbers, and jalou.

Garnish with mint and fried shallots, then drizzle with the prepared nuke jump sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens