Banh Cuon Chay

One of my favorite all time childhood dishes. My parents made the traditional pork/shrimp version but we also had this as well which is the vegetarian version that has savory fried onions, crumbled tofu and woodear mushrooms as the filling and it’s topped with more crispy fried onions, fresh cilantro, and Nuoc Mam which is the fish sauce dip for this.

However, I did make this with the vegetarian “fish sauce” below and it was amazing. As a kid I always loved drizzling a little Maggi soy sauce on the top and I still do so today!

*For best results make the batter overnight, and change the water at least two times before making your rolls (we change the water twice the night before and once the day of cooking).

*We found that cooking over medium heat works best. You don’t want the batter to bubble up and cook too fast so a nice medium setting is best.

FLOUR BATTER

Use premixed flour (Vĩnh Thuận brand) OR follow below to make your own batter.

INGREDIENTS / BATTER FROM SCRATCH:

1/2 cup corn starch
1/2 cup tapiocaa starch
1/2 cup rice flour
1/2 tsp salt
2 tbs canola oil
3 cups water

GARNISH

• Cilantro to garnish

• Fried shallot onions (Vietnamese or asian brand)

• Pickled daikon and carrots, recipe -here-

FILLINGS

• 1 lb crumbled tofu

• 1 shallot onion minced

• 5 garlic cloves minced

• Fried shallot onions (Vietnamese or asian brand)

• Salt to taste

• Black pepper to taste

• 1 tsp fish sauce (*optional)

• 2 tsp oil

DIPPING SAUCE:

Nuoc Mam Cham- Recipe -here-

For Vegetarian Nuoc Cham sauce- see recipe -here-

PREPARATION

1. Batter: In a medium mixing bowl mix the flour batter ingredients (water, oil together until smooth and milky).

2. Soak the wood ear mushrooms in a bowl of water for 15-20 minutes. Then drain and squeeze out as as much water as possible. Loosely chop into small pieces and set aside.

3. Press tofu from all liquid, pat dry, then transfer to a bowl and mash with a fork to create tofu crumbles.

4. Combine the tofu, salt, fish sauce (*optional), salt and black pepper and marinate for 10 min.

5. In a medium pan heat oil over medium high heat until hot/glossy. Then add in the onions and cook until fragrant (about 30 seconds). Then add garlic until fragrant. Then add in the ground tofu and wood ear mushrooms and cook until done (about 3 minutes). Add more oil as needed to keep tofu from sticking. Add salt & pepper. Taste and salt or add fish sauce to taste. Then set filling aside.

6. Lightly grease a new non-stick cooking pan on low heat with vegetable oil with a napkin

7. Once the batter has rested for about 45 minutes you’ll notice water separated from flour mixture. Using a measuring cup, pour out the water of the top layer into the cup and toss. Fill a clean measuring cup with the same amount of water that was dumped out and pour into your mix and set aside.

8. Mix the batter, then pour the batter using a ladle or deep spoon and create a thin layer. Lightly rotate the pan so batter covers all the surface so there’s no holes in the flour mixture.

9. Cover the pan with a lid and let heat up for about 30-60 seconds. When the batter has a light transparent consistency it’s ready to transfer to a plate.

10. Sprinkle some fried onions and batter mix to the middle of the “pancake” and folds side in to create a burrito wrap shape (don’t fold in the ends).

11. Garnish with more fried onions, cilantro, and some of your dipping sauce.

    ——

    TO MAKE BATTER FROM SCRATCH

1/2 cup corn starch

1/2 cup tapiocaa starch

1/2 cup rice flour

1/2 tsp salt

2 tbs canola oil

3 cups water

1. In a bowl- stir together all dry ingredients and mix well.

2. Pour in the oil and water, and whisk together until you get a nice thin and smooth batter.

3. Let rest for 45 min, then re-mix and use