Vietnam's steamed thin rice crepes, bánh cuốn are made by steaming a paper-thin layer of rice flour batter and rolling it around a chicken and mushroom filling. Lifting the crepe off the pan in one piece without tearing it is the most demanding part of this recipe.
Whisk the rice flour, cornstarch, water and salt into a smooth batter, then stir in one tablespoon of the oil.
Sauté the ground chicken with the dried mushroom and shallots, seasoned with the fish sauce.
Pour a thin layer of batter into a greased wide pan, cover and steam; once bubbles form and it turns translucent, loosen the edges with a spatula and lift it off.
Place a spoonful of filling on each crepe and roll it into a thin cylinder.
Sprinkle with fried shallots and fresh mint to serve.
Don't rush lifting the crepe off the pan; trying to remove it before the edges turn fully translucent will tear it. Allergens: contains fish (fish sauce).
If you can't find dried mushrooms, finely chopped fresh button mushrooms work too; the texture comes out a touch softer but the flavour balance holds.
Admin DadaGastro · verified in test kitchenBuharda pişirme yöntemi gerçekten işe yaradı, krepler ince ve hafif çıktı, ailem çok beğendi.
Kuru mantar yerine taze kültür mantarı kullandım, doku biraz daha yumuşak çıktı ama iç harcın tadı yine de çok güzeldi. Tavada buharda pişirme tekniği ilk denememde biraz kalın çıktı, ikinci krepte daha ince açmayı başardım.
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