banh cuon

Bánh Cuốn is the perfect Summer recipe! These Vietnamese rice rolls are served with crisp salads and toppings for a flavor and texture explosion!

Bánh Cuốn (Vietnamese Pork Mince Rice Rolls)

bánh cuốn flour ((we get it from the Asian supermarket))

L / 4.2 L US cup water

salt

tbsp cooking oil

cooking oil ((for greasing the pan))

pork mince

g / 0.11 lb woodear mushroom ((finely chopped))

mushrooms

jicama

onion ((finely chopped))

spring onion head ((finely chopped))

garlic ((finely chopped))

red shallot ((finely chopped))

oyster sauce

tsp fish sauce ((or

tsp sugar ((or

chicken bouillon powder

tsp pepper

tsp sesame oil

lettuce

mint

coriander

bean sprouts

cucumber

onion

pickled carrots and daikon

Vietnamese pork meatloaf (chả lụa) ((cut into thin slices))

pork

Vietnamese fried prawn cake (bánh cống) ((cut into large chunks))

Start by mixing the Bánh Cuốn flour with the salt, water and oil. Make sure to combine everything well first before adding the oil. Let it rest for at least 15 minutes.

Meanwhile, bring a wok or pan up to a medium heat and add 5 tbsp oil in. Throw in the onions and red shallots to cook for 3 minutes or until almost translucent.

When ready, add the spring onions and garlic in to cook for another minute.

Turn the heat up to high and pour the jicama strips in to cook for 5 minutes or until soft.

Add the mince and woodear and shiitake mushrooms in along with the oyster sauce, fish sauce, sugar, chicken bouillon powder, pepper and sesame oil. Give it a mix until well combined, then set aside to cool.

While the mince is resting, heat up a pan on medium heat and lightly brush on some oil to coat the entire surface.Pro Tip: We use a brush or paper towels dipped with oil.

Coat a large plate with oil as well and leave it aside until later.

Pour a thin layer of the batter in (roughly 1/4-1/3 cup, depending on the size of your pan). Roll the pan around to spread the mixture until it forms a thin layer, then put the lid on.

Let it cook for 15-30 seconds or until semi-translucent. You might also find that the cooked batter will start to pop away from the pan&#039;s surface by forming a large bubble.

Flip the pan over so that the cooked batter can land flat on the lightly oiled plate. Add 1-2 tbsp of the mince filling in a straight line along its center, then roll it over using a spatula or until it forms a roll.

Repeat the batter cooking and pork filling steps until all is done.

Serve immediately with fresh herbs, classic toppings and Vietnamese Dipping Sauce (Nước Mắm)!

Nothing better epitomises Asian cuisine like a spicy dish packed full of crunch and flavour, these rolled rice noodles with crispy chilli tofu are exactly that.

Valli Little's rolled rice noodles with crispy chilli tofu

sunflower oil

banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths

tsp dried chilli flakes

tsp sea salt flakes

rice flour and self-raising flour

tofu,

broccolini, blanched, halved lengthways

(160 grams) peas, blanched

(50 grams) fried Asian shallots

pickled red chillies (from Asian grocers), to serve

soy sauce and rice vinegar

sesame oil oil

tsp caster sugar

tsp grated ginger

garlic clove, crushed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

This from-scratch recipe for Chocolate Roll Cake (Banh Cuon Chocolate)&nbsp;makes moist, spongy chocolate cake swirled around a light and fluffy cream filling. If you're a fan of Asian-style baked goods, you'll adore this luscious chocolaty treat. Not too rich or sweet like some desserts, this Chocolate Roll Cake is both elegant and delicious. Make this wonderful Chocolate Roll Cake to enjoy during your next get-together or holiday celebration. It's sure to make the occasion special!

Chocolate Roll Cake / Banh Cuon Chocolate

eggs (, at room temperature)

sugar (, divided)

vegetable oil

milk (, whole, low-fat or milk alternative)

tsp vanilla extract

cake flour

cocoa powder

tsp baking powder

tsp baking soda

tsp salt

tsp cream of tartar

Tbsp powdered sugar (,

water

gelatin

heavy whipping cream (, cold)

sugar

Line a 12 inch by 18 inch sheet pan with parchment paper.

Preheat the oven to 350 F (177 C).

Separate the egg yolks from the whites. Transfer the yolks into a large bowl. Transfer the whites into the bowl of a stand mixer.

Using a hand mixer, beat the egg yolks on Low speed for 30 seconds or until combined. Using Medium speed, continue beating the egg yolks while gradually adding 1/2 cup sugar. (Add about 1 Tbsp sugar every 30 seconds and mix.) The mixture should be pale yellow and thick once done.

Add the vegetable oil, milk and vanilla extract. Mix on Low speed until all wet ingredients are incorporated.

Sift together the dry ingredients: cake flour, cocoa powder, baking powder, baking soda and salt.

Add 1/3 of the dry ingredients to the wet ingredients and mix on Low speed until mostly incorporated. Add another 1/3 dry ingredients and continue mixing. Add the remaining 1/3 dry ingredients and mix until fully incorporated. Scrape down the bowl, working in any remaining dry ingredients.

Using the whisk attachment for the stand mixer, beat the egg whites on Low speed for 30 seconds. Increase the speed slightly and beat for another 30 seconds or until the egg whites are foamy. Add the cream of tartar. Using Medium speed, beat the egg whites until they thicken. Gradually add the remaining 1/4 cup sugar. Continue beating on Medium High speed until the egg whites reach a firm peaks stage. (This takes a total of 3 - 3 1/2 minutes.)

Add 1/3 beaten egg whites to the batter and gently fold until mostly incorporated. Add another 1/3 egg whites and continue folding. Add the remaining 1/3 egg whites and fold until fully incorporated.

Transfer the batter into the lined sheet pan. Spread out the batter, pushing it to the corners of the pan. Smooth and even-out the batter using an offset spatula. Tap the pan against the counter a few times to release the air bubbles.

Bake for 10-12 minutes. Check for doneness by touching the cake lightly with your index finger and it should spring back. Also check by inserting a toothpick and it should come out clean.

Remove the cake from the oven. Pull the parchment paper away from the sides of the cake. Let cool for 5 minutes.

Lay a clean kitchen towel on the work surface. Cover the towel with a generous amount of powdered sugar. Place the cake on top of the towel. Carefully remove the parchment paper by rolling it under the cake.

Coat the cake with a generous amount of powdered sugar. Using light pressure, roll the towel and cake into a spiral. Transfer the cake with the seam-side down to a wire rack and let cool for 1 hour.

Making the Chocolate Cake

Chill the mixing bowl and whisk in the refrigerator for 30 minutes.

In a heat-safe measuring cup, add the water. Sprinkle the unflavored gelatin and let rest for 1 minute. Combine together. Microwave for 15 seconds. Place the cup in a bowl of cold water and let cool until the temperature is around 85 F (29 C).

Remove the cold mixing bowl and whisk from the fridge and attach to the stand mixer. Add the cold heavy whipping cream into the bowl. Mix on Medium speed until the cream is thick, approximately 3-4 minutes. Gradually add the powdered sugar and continue mixing. Scrape down bowl.

Add the cooled gelatin to the whipped cream. Mix on High speed until the cream is stiff, approximately 1 minute.

Making the Cream Filling

Gently unroll the cooled cake. Spread a thick layer of whipped cream on the cake, coating it evenly.

Roll up the cake, ending with seam-side down. Trim off the edges. Chill in the refrigerator until it's time to serve.

Assembling the Cake

Dust the Chocolate Roll Cake with more powdered sugar or cocoa powder.

Cut the cake into thick slices and serve with fresh berries.

Refrigerate any remaining cake in an air-tight container. Enjoy within the week. Freeze the cake for up to 2 months.

Serving the Cake

https://www.youtube.com/watch?v=iOwK3SIj2Zg

Sharing a yummy recipe for Chocolate Roll Cake, soft and spongy chocolate cake swirled with sweet whipped cream filling. If you're a fan of Asian-style desserts, you will love this luscious, not overly sweet cake. Give the recipe a try and share your results with me!

Written recipe:  http://runawayrice.com/desserts/chocolate-roll-cake/

Tools used in this video:

Egg Separator https://amzn.to/2Lgin0Z

Wilton 12 x 18 Inch Baking Sheet https://amzn.to/2PCmNQq

Hamilton Beach Hand Mixer https://amzn.to/2PBPpcd

KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixerr https://amzn.to/2QxG2jm

Duralex Made In France Lys Stackable 9-Piece Bowl Set https://amzn.to/2EsJkhf

OXO Good Grips Cooling Rack https://amzn.to/2ExkhK9

Oxo Large Offset Spatula https://amzn.to/2PEzzxA


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Ingredients:

Chocolate Cake:
5 large eggs, at room temperature
3/4 cup sugar, divided
1/4 cup vegetable oil
1/4 cup milk (low-fat, whole or milk alternative)
1 tsp vanilla extract
3/4 cup cake flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cream of tartar
2 Tbsp powdered sugar

Cream Filling:
1/4 cup water
1 packet / 2 tsp unflavored gelatin
2 cups heavy whipping cream, cold
1 cup powdered sugar

Yields: 12 servings


Nguyên liệu: 

5 trứng lớn, nhiệt độ phòng
150 g đường, chia phần
60 ml dầu ăn
60 ml sửa tươi
1 m. cà phê tinh dầu vani
100 g bột bánh ngọt (cake flour)
1 m. cà phê bột nở (baking powder)
1/2 m. cà phê bột baking soda
1/4 m. cà phê muối
1/4 m. cà phê cream of tartar
2 m. canh đường bột để rây lên bánh

Kem:
60 ml nước
1 gói  / 7 g gelatin không mùi vị
480 ml kem tươi có 35% chất béo
100 g đường bột 

Cho: 12 phần ăn


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Music
On My Way Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Chocolate Roll Cake (Banh Cuon Chocolate)

This is a detailed guide on how to make traditional Vietnamese Banh Cuon.

My Grandma's Banh Cuon

rice flour

tapioca flour

wood ear mushrooms

lb pork

tsp fish sauce

tsp sugar

green onions (minced)

cha lua (thinly sliced)

cucumber (thinly sliced)

tbsp shallots

mint leaves

Vietnamese dipping sauce (search "nuoc cham"

Making the batter: Combine rice flour, tapioca flour, room temperature water, vegetable oil, and salt in a large bowl. Mix well and let it rest for 30 minutes.

While the batter is resting, soak the wood ear mushrooms in a bowl of water for 20 minutes. Once done soaking, wring out as much water as possible. Coarsely chop them into small pieces and set aside.

Combine the pork, fish sauce, sugar, and pepper. Marinate for 10 minutes and set aside.

Making the filling: In a large pan, heat 1 tablespoon of vegetable oil over medium high heat. Add in the onions and cook for 30 seconds. Add in the ground pork and wood ear mushrooms and cook until well done (about 2-3 minutes). Set filling aside.

Once the batter has rested for 30 minutes, the water should have separated from the rice flour mixture below. Pour out the water on the top layer into a liquid measuring cup. Note how much water is in the measuring cup and throw away that water. Fill the measuring cup with the same amount of water that was poured out. Pour that water into the rice batter and mix. Set aside.

You are now ready to make your banh cuon. Make sure you&#039;re ready with your batter and filling near your pan. Use a circular 8 inch nonstick pan. Heat over low heat. Spoon 1/8 cup of batter into a thin layer covering the bottom of the pan. Cover it with the lid and let it cook for 1-2 minutes. Once done, flip the pan upside down onto a flat surface so the skin comes out in one piece. This may take some practice. Let the first skin rest for ~10 seconds so you don&#039;t burn your fingers. Fill the skin with 1 tablespoon of the filling and roll it up like an egg roll.

Repeat this process until all the batter is used up.

Making scallion oil: Heat 1/2 cup of vegetable oil over medium high heat until it starts to sizzle (1-2 minutes). Pour hot oil over green onions in a small bowl.

Preparing your banh cuon plate: Add some banh cuon to a plate. Spoon some scallion oil over the top. Top with cha lua, mint, fried shallots, and cucumbers. Sprinkle nuoc cham over the top of everything and enjoy!

These steamed rice rolls are filled with a delicious pork and mushroom mixture and served with sweet chili dipping sauce. This recipe doesn't require a traditional steamer basket - all you need is a good nonstick frying pan. Also included are instructions for both homemade batter and store-bought flour premix.

Vietnamese Steamed Rice Rolls (Banh Cuon)

mushroom

sea salt

black pepper

vegetable oil oil

garlic

12-oz package Bánh Cuốn flour premix

tapioca starch (see notes)

Vietnamese ham (Chả Lụa; slice thin)

cucumbers

shallots

Vietnamese sweet chili dipping sauce (Nước Chấm)

Prepare the filling

In a medium bowl, soak dried woodear mushrooms in warm water until soft (about 30 minutes). Drain and rinse well. Squeeze out excess water then chop finely. To the same bowl, add ground pork, bouillon powder, salt, sugar, and ground black pepper. Mix until combined.

Cook the filling

Heat up vegetable oil in a large pan over medium-high heat. Add the garlic and onion. Sauté until fragrant (about one minute). Add the ground pork and mushroom mixture. Use a wooden spoon to break up any chunks of ground pork. Continue cooking until the pork is cooked through (about 6 minutes).

Make the batter

For the batter, add all the ingredients for the batter to a medium bowl and stir until dissolved. Set aside to bloom for at least 30 minutes.

Pour batter and "steam"

You will need a 10-inch nonstick skillet with a lid to make the steamed rice rolls. Start by greasing the skillet with vegetable or shallot oil. I like to use a paper towel to rub the oil into the non-stick skillet until none is visible. Heat on medium-high. Pour a small amount of batter (about ⅓ cup) and immediately lift the pan and swirl the batter around until it covers the bottom of the skillet. You want the batter to be as thin as possible. Cover the pan with a lid and let it steam for about 30 seconds.

Add pork mixture

Remove lid. Add a thin layer of the pork mixture to toward one end of the rice sheet and roll it up using a spatula. Alternatively, if the rice sheet slides off easily, completely flip it onto an oiled sheet pan and make the rolls off the stovetop.

Repeat the process

until all the batter and filling are gone.

Finish

Serve the rice rolls with lettuce, bean sprouts, and cucumbers. Top with fried shallots, Vietnamese ham, and serve the sauce on the side. To eat, drizzle the sauce on top, give it a good mix and enjoy.

Glad I found your site as I love banh cuon but all the other sites explained how to cook it over steaming water. At the Vietnamese grocery store I shop at, a young woman told me they were easy to make using a non-stick pan. I was going to get details but she's no longer there. Now I can make them and enjoy them again. Thank you. Since I think Vietnamese cuisine is the world's best, I've subscribed to your site. You are the first food website I've ever bothering subscribing to, so this is high praise. 😊

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