Vietnamese Banh Cuon (Thanh Tri)

F

fairiedusst

New member
The results of the rice rolls I posted last night. As I suspected,
they were too fragile to unravel and use as wrappings. It turns out
they are for making a sort of banh coun "thanh tri" variant where they
are not filled, but rather served with toppings/sides.

So I made the tradition banh coun filling and just used it as a
topping.

Rice rolls separated:


The filling (topping) is made up of chopped shrimp and fatty pork butt
stir fried with tree fungus, shitake mushrooms, black pepper, crushed
garlic, red pepper, and a touch of fish sauce. This is pretty darn
tasty on it's own.

http://img402.imageshack.us/img402/9885/banhcuonfilligningredie.jpg
http://img7.imageshack.us/img7/6769/banhcuonfilling.jpg

The rice sheets with dried shrimp were steamed on my make-shift
steamer for a mere 3 minutes - 4 minutes would have been too long.
Then slid onto the plate and topped with fried shallots, chopped
cashews, the filling mix, and cilantro (which blew off in the wind).

Garnished with cucumber and julienned carrot, with mam tom chua (sour
shrimp) and nuoc cham. Oh, and a leftover Viet-grilled pork chop.

http://img691.imageshack.us/img691/6818/banhcuonthanhtri4.jpg

This was most excellent. I have enough filling and rice sheets left
to make another plate for dinner.

-sw
 
On 2/27/2011 3:14 PM, Sqwertz wrote:


I'm not a fan of most of what you cooked here, but I do appreciate how
pretty it all looks. Especially the cucumber! Nice pics!
 
On Sun, 27 Feb 2011 23:03:31 -0500, Cheryl wrote:


I take selected requests, too. But like the Supreme Court, I reserve
the right decline to take the case.

Have you ever tried Vietnamese food? It's probably my favorite
cuisine. I go on ethnic kicks a few times a year. This month is
Vietnamese month. You haven't seen half the pictures of what I've
done so far, not here in RFC at least.

-sw
 
Back
Top