How to Make Banh Cuon | Weight Gain Journal | wah скачать в хорошем качестве

How to Make Banh Cuon | Weight Gain Journal | wah

My good friend Chef Duyen Ha teaches us how to make Banh Cuon, a Vietnamese rice roll. Hope you guys learn something from today's video and let me know how you like it! Last video: https://bit.ly/3hCQzEP Duyen's IG:   / duyennha   BONDLE wines:   / bondlewines   Banh Cuon Kit: https://amzn.to/35ThZ73 Don't miss another video, subscribe! https://goo.gl/l6j7oO Instagram:   / wah.wuu   ---Music by--- Epidemic Sounds Link: https://www.epidemicsound.com/ Thanks for watching! #Vietnamese #Recipe #BanhCuon -- [Banh Cuon Recipe] -- Batter: 115 g rice flour 100g tapioca flour 1 teaspoon potato starch 2 cups water Filling: 2 cups broccolini 2 cups king mushrooms Half yellow onion, diced 1 shallot, brunoise Fish sauce, to taste Black pepper Garnish: Nuoc cham Shallot oil Salad mix Bean sprouts, blanche Fried shallots Cucumbers, thinly sliced Tools: Stock pot with a lid Silk fabric Metal clamp Flat bamboo stick Coconut ladle Metal tray Pastry brush Glass Vase Screwdriver -- [ Instructions ] -- 1) Make the batter. In a large bowl, combine rice flour, tapioca flour, potato starch and water. Mix thoroughly and set aside for at least 30 minutes. 2) Make the filling. Cut the broccolini into two-inch segments. Heat a heavy bottom skillet on high and add canola oil. Once lightly smoking, toss in broccolini . Cook for two minutes or until broccolini develops a light char and satisfying crunch. Once cooled, chop into smaller pieces. Set aside. 3) While the broccolini cools, cook the mushrooms. 4) Use the same skillet and add a little bit of canola oil. On medium high heat, add the shallots and onions and stir until translucent. Next, add the king mushrooms and stir occasionally for 3 minutes. Once cooked, turn off the heat and add the fish sauce and black pepper to taste. Add the mushroom and onion mixture into the same bowl as the broccolini, mix and set aside. 5) Setup the banh cuon station. In a stock pot, add water 1⁄4 of the way up and cover with silk fabric over the top. Use the metal clamp to secure the fabric in place and tighten the clamp with a screwdriver. The fabric should be as tight as a drum to ensure that the batter doesn’t pool to the center. 6) Place the pot on the stove, set it to high and cover until it boils. Once it boils, adjust the heat to medium-high. Use the ladle to mix the batter and add a small amount onto the silk. Using the back of the ladle, spread the batter so it forms a thin, even layer resembling a crepe. Cover the pot and allow it to cook for 30-35 seconds.Uncover the pot and use the flat bamboo stick to gently lift the rice sheet. Set it on the oiled, metal tray and spread on a small amount of filling, horizontally. Roll it up and set aside. Continue the process until there’s no more batter or filling. 7) Assemble the plate. Lay 3-4 banh cuon rolls on a plate and garnish with fried shallots, bean sprouts, cucumbers, and salad mix. Finish with nuoc cham. Enjoy! -Chef Duyen Ha