Thread: Vietnamese Banh Cuon (Thanh Tri)

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:
<http://img232.imageshack.us/img232/6425/banhcuontom2.jpg>

The filling (topping) is made up of chopped shrimp and fatty pork butt
stir fried with tree fungus, ****ake 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/img402/9...gningredie.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/img691/6...nthanhtri4.jpg

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

-sw