Homemade Rice Noodles Filled with Pork and Woodear Mushrooms

Rice Noodles with Pork and Wood Ear Mushrooms (BANH CUON NONG)

 

Here's another Vietnamese dish that we want to share with you on how to make Rice Noodles with Pork and Wood Ear Mushrooms (Banh Cuon Nong)

 

 

You need to Prepare:

 

  • 4 dried wood ear mushrooms
  • 125 ml(4 fl oz/½ cup) vegetable oil

  • 4 garlic cloves, minced

  • 4 red Asian shallots, diced

  • 300 g(10½ oz) pork mince

  • 1 tsp fish sauce

  • ½ tsp sugar

  • 500 g(1 lb 2 oz) pork terrine, finely sliced

  • 1 bunch perilla, leaves plucked

  • 1 bunch Vietnamese mint, leaves plucked

  • 1 bunch mint, leaves plucked

  • 300 g(10½ oz) mung bean sprouts

  • 2 tbsp fried red Asian shallots

  • 2L lebanese (short) cucumbers, sliced into batons

  • 250 ml(9 fl oz/1 cup) nuoc mam cham (dipping fish sauce)

  • 2 bird's-eye chillies, sliced

 

Batter

  • 200 g rice flour

  • 60 g tapioca flour

  • ½ tsp salt

Here's how you make Rice Noodles with Pork and Wood Ear Mushrooms ( Banh Cuon Nong):

  • Soak the mushrooms in a bowl for about  20 minutes. Dry the mushrooms and slice thinly.
  • Combine the rice flour, tapioca flour, salt and 600ml cold water. Whisk it in until the mixture is dissolve and forms into a smooth batter.

  • In a medium-heat fire, preheat a nonstick frying pan. Add in the oil and saute the garlic and shallots, add in the pork, mushroom, fish sauce, sugar and a pinch of salt and pepper to taste.

  • Let it simmer and stir until the meat and mushroom is done. Then set aside.

  • In a large nonstick frying pan, add the enough oil and pour 2-3 tbsp of batter, swirling the pan into circular motion to form a thin layer of batter. Prepare a tray and brush it with oil and place beside the stove.

  • Cover the pan with a lid and cook for 30 seconds.

  • In the oiled tray, slide the homemade noodle and scoop 1 tbsp of pork into the noodle sheet. Fold the other side of the sheet into the other to form a roll.

  • Place the cooked noodles into the plate. Repeat the procedure above for the remaining batter. Put some oil if necessary.

  • Topped the cooked rolls with some bean sprouts, pork terrine, fresh herbs, fried shallots and cucumber.

  • and for the final touch serve it with nuoc cham and sliced chili on the side.

 

 

 

Banh Cuon Nong

 

 

 

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Rice Noodles with Pork and Wood Ear Mushrooms
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