Banh cuon - Steamed rice rolls (Recipe) | Helen's Recipes

Ingredients (4-6 servings)
For the fillings:
300g ground pork (0.7 lb)
-1/2 large onion, chopped (½ cup amount)
-30g dried woodear mushrooms (black fungus)= 1/3 cup
salt & pepper

For the rice crepes:
-1 pack Banh cuon flour 400g (OR: 200g rice starch + 200g tapioca starch)
-1 liter water(=4 ¼ cup or 1 quart )
-1 tbsp vegetable oil
½ tsp salt

For Hanh phi
200g red shallot, sliced into1cm thick (~2 cup)
(It can be replaced by onion slices)
½ tbsp tapioca starch

For garnish: (choose your favorite)
-Beansprouts/cucumber/fresh greens/ Asian basils
-Pork floss (cotton meat)
-Vietnamese ham "Cha Lua"

Dipping sauce    • How to make Vietnamese dipping sauce ...  

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