Lesson learnt: Do NOT get excited when the kids give you a somewhat-heavy jewelry box and hubby gives you that mystery look at the same time. It may just mean that you will receive a box full of play dough while someone will laugh hysterically in the background.
Well, the kids got some kisses. The hubby got a real kick in the butts.
Vietnamese Steamed Rice Rolls (Bánh Cuốn)
Steamed rice rolls:
125 g rice starch (Vinh Thuan brand)
125 g tapioca starch
10 g potato starch
10 g cornstarch
5 cup water
1 tsp salt
2 tbs canola oil
1 lb ground pork
2 tsp fish sauce (to taste)
2 tsp oyster sauce (to taste)
1 tbs canola oil
1/2 onion (diced)
3 dried wood ear fungus (soaked in warm water for 30 minutes then finely chopped)
10 dried shiitake mushroom (soaked in warm water for 30 minutes then finely chopped)
1 tsp ground pepper
1 carrot (thinly sliced)
1/4 green papaya (peeled, thinly sliced)
6 tbs sugar
6 tbs fish sauce
15 tbs water
juice of 1 lime
pinch of salt
- In a large bowl, combine all ingredients except salt and canola oil to make steamed rice rolls, cover and let it rest over night.
- The next day, skim some clear water from the bowl and replace by the same amount of fresh water.
- Add salt and canola oil.
- Marinate ground pork with fish sauce and oyster sauce for about 30 minutes-1 hour.
- To make the filling, in a nonstick skillet, heat 1 tbs canola oil. Add diced onion and stir fry for about 1-2 minutes. Add the marinated ground pork and cook until slightly pink. Stir in chopped wood ear fungus and shiitake mushroom and cook for another 1-2 minutes. Finally add ground pepper. Set aside.
- In a small bowl, marinate sliced carrot and green papaya with 2 tsp sugar and 2 tsp lime juice. Set aside for 30 minutes.
- Mix all ingredients for the dipping sauce, and add marinated carrot and green papaya.
- Use a steamer to make the rice rolls (see example here).
- Lay cooked rice cake on an oiled plate, put a spoonful of filling in the middle and roll.
- Serve with dipping sauce, fried shallots, and fresh coriander.