Steamed Rice Flour Rolls – Banh Cuon

Make a dough with rice flour, potato flour, water and salt. Mix everything well and leave for one night.

Soak morels in water for one hour, drain well and chop finely.

Rinse cucumber, dry and cut diagonally into fine slices.

Rinse soy germs, drain and blanch briefly.

Rinse and dry mint sprigs and chives.

Peel and chop onion.

Clean and rinse carrot and cut into carrot flowers.

Heat oil in frying pan, toss a few onion slices in it until lightly browned. Add ground pork and morels, season with pepper and salt and sauté until tender, about 5 min. Remove farce from frying pan.

Heat oil again in the frying pan, carefully clean the frying pan with kitchen paper.

Fold 1 tbsp oil into the rice flour batter. Spread 1 tbsp of batter very thinly evenly over the entire surface of the pan, bake until the batter is translucent and mold onto a previously oiled kitchen board.

Divide the filling into equal portions and place one in the center of each baked dough.

Fold the dough into a roll.

For the sauce, mix the juice, peppers, garlic from the lemon, lukewarm water and nuoc-mam sauce, pour into a sauce bowl and garnish with a few carrot flowers.

Serving: In the center of a large salad plate, place the sauce bowl. Arrange the rice flour rolls in a ray-shaped pattern, perhaps sprinkling with roasted onion.

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