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:
250g rice starch (Vinh Thuan brand)
75g tapioca starch
50g potato starch (substituted by 50g tapioca starch)
4 1/4 cup water
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 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.
- 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.