Скачать с ютуб My Vietnamese mom hacked this hack even more | turns out good | banh cuon | steamed rice rolls в хорошем качестве

My Vietnamese mom hacked this hack even more | turns out good | banh cuon | steamed rice rolls

FRIED SHALLOTS RECIPE:    • Do not buy store bought fried shallot...   BANH CUON NHAN THIT Vietnamese steamed rice rolls with meat filling 1 lb ground meat of choice— pork, chicken or turkey preferred 1.5-2 cups jicama, diced 1.5 cups woodear mushrooms (dried) 2 shallots, minced 2 tsp chicken bouillon 1 tsp salt 1 tsp black pepper 1/2 an onion, diced Fish sauce to taste Oil, for cooking FOR ROLLING Rice paper Water Oil FOR SERVING Bean sprouts, blanched/ steamed (raw is okay) Mint Fried shallots — optional but high recommended Cucumber Cha lua (Vietnamese ham) 1. Soak dried wood ear mushroom in hot water for 10-15 minute. After 10-15 mins, drain mushrooms and chop/ cut into smaller pieces. I used scissors. 2. Mix together: ground meat, minced shallot, chicken bouillon, salt and black pepper 3. Heat up some oil. Once oil is hot, add onions and cook til translucent. 4. Next add your ground meat and cook until almost done (takes about 5 mins). 5. Then add your drained, chopped woodear mushrooms, and diced jicama. Cook this for 2 mins. Then season with fish sauce, mix well and turn off heat. 6. Your filling is now done. Onto rolling. 7. Dunk rice paper into a bowl of water for 30-60 seconds. Let it sit in water. Your rice paper will sink to the bottom. 8. Then carefully remove the rice paper out of water, lay it open, add lay filling in the middle of your rice paper, and fold it closed- please watch the video on how to do this. 9. Once rolled up, set your roll onto a greased/ oiled plate, grease your roll. Then steam for 60 seconds. 10. Once you have several rolls steamed, top it off with your preferred topping and serve with fish sauce dip (nuoc cham). Fried shallots is highly recommended with dish.