Handmade Rice Noodles Filled With Pork and Wood Ear Mushrooms: Banh Cuon Nong

  • Level: Easy
  • Total: 12 hr 35 min
  • Prep: 12 hr
  • Inactive: 20 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

4 dried wood ear mushrooms

1 teaspoon fish sauce

7 ounces/200 g rice flour

2 ounces/60 g tapioca flour

1/2 teaspoon salt

1/2 cup/125 ml vegetable oil

4 cloves garlic, minced

4 red Asian shallots, diced

10 1/2 ounces/ 300 g minced pork

1/2 teaspoon sugar

1 pound, 2 ounces/ 500 g pork terrine, finely sliced

2 Lebanese (short) cucumbers, sliced into batons

1 bunch perilla, leaves plucked

1 bunch fresh Vietnamese mint, leaves plucked

1 bunch fresh mint, leaves plucked

10 1/2 ounces/300 g mung bean sprouts

2 tablespoons fried red Asian shallots

1 cup/250 ml nuoc cham (dipping fish sauce)

2 bird's eye chiles, sliced

Directions

  1. Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice. To make the batter, combine rice flour, tapioca flour and salt with 20 fluid ounces/ 600 ml cold water. Now whisk until the flour dissolves and forms a smooth batter. Heat a nonstick frying pan over medium heat, then add 2 tablespoons oil. Fry the garlic and shallots until fragrant, then add the pork, mushrooms, fish sauce, sugar, and pinch of salt and pepper. Stir-fry for 4 minutes, then transfer to a bowl and set aside. Brush a round tray with oil and place beside the stove. Heat a large nonstick frying pan over medium heat, and add enough oil to coat the base of the pan. Pour a small ladleful (2 to 3 tablespoons) batter into the pan, turning the pan in a circular motion to cover the base with a thin layer of batter. Cover the pan with a lid and cook for 30 seconds. Remove the lid and slide the thin noodle sheet onto your oiled tray. Scoop 1 tablespoon pork mixture onto the noodle sheet, fold 2 sides in, then fold over to form a roll. Transfer to a plate. Repeat this process using the remaining batter and pork mixture, adding oil to the pan as necessary. Top the rolls with pork terrine, fresh herbs, bean sprouts, fried shallots, and cucumber. Dress with nuoc cham and serve with sliced chile.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …