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

  • Yield : 4 to 6 servings
  • Cook Time : 15m
  • Ready In : 35m
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  • 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


Step 1

Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.

Step 2

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.

Step 3

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.

Step 4

Stir-fry for 4 minutes, then transfer to a bowl and set aside.

Step 5

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.

Step 6

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

Step 7

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.

Step 8

Transfer to a plate. Repeat this process using the remaining batter and pork mixture, adding oil to the pan as necessary.

Step 9

Top the rolls with pork terrine, fresh herbs, bean sprouts, fried shallots, and cucumber. Dress with nuoc cham and serve with sliced chile.

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