| 1 |
Soak the mushrooms in hot water to cover in a bowl
until rehydrated and softened, about 30 minutes. Drain and squeeze
the mushrooms to extract any remaining water. With a knife, remove
and discard any hard knobs from the mushrooms. Mince and place the
mushrooms in a bowl. Add the fish sauce, sugar, and pork and mix
well. Allow to marinate at room temperature for 30 minutes or
refrigerate for 1 hour. |
| 2 |
For the banh uot, whisk rice flour, tapioca starch,
and salt with 2-1/4 cups water in a bowl. Allow to rest for 1 hour.
Stretch a cheesecloth over the edges of the mamboo rack and tighten
it with kitchen string around the rim. Fill the bottom third of a
wok with water and place the bamboo rack and lid over it. Bring the
water to a boil over high heat. When the steamer is filled with
steam, brush some of the batter on top of the cheesecloth, spreading
with the back of a ladle to about 4 inches in diameter. Close the
lid and steam until cooked, about 3 minutes. Loosen the edges with a
spatula and transfer the sheet to an oiled plate. Brush some oil on
the sheet to keep it from sticking to the next. Repeat process for
the remaining batter. |
| 3 |
Stir-fry the pork until cooked through, about 4 to 6
minutes, and divede into 20 equal portions. Place each portion on
one side of a rice sheet. Fold the sheet over once, fold in the
sides, and fold all the way to form a bundle. Place banh cuon on a
plate. |
| 4 |
Remove the cheesecloth from the bamboo rack, place
the plate of banh cuon on the rack, and steam, with the lid on, for
5 minutes. Dizzle scallion oil over each banh cuon and dip in nuoc
cham. |
| 5 |
NOTE: You can also use Cantonese fresh rice sheets,
sha ho fen. Longer, wider, and slightly thicker, they are sold in
sheets, which need to be cut into 4-inch squares. |
FOODOFVIETNAM.COM