Banh cuon is often offered in restaurants as a starter, but by adjusting the amount you can also consume this dish as a snack or main course. It is a light rice ravioli with modest filling of minced pork and wood ears and served lukewarm. On top of the rice ravioli, sliced or julienned Vietnamese sausage Cha lua is added, but other types of sausage is also fine. Such as Cha Hue, a variant of the Hue city.
To create your own Banh cuon ravioli is quite a job. You can also buy ready-to-eat ravioli at Asian specialty stores. Cold ravioli can be warmed for about 1 minute in the microwave. Instead of stuffed ravioli, for your convenience use dried rice flakes that are sold in packages like noodles and vermicelli.
- a package of Banh cuon-flour 400 grams, prepared according to instruction or ready-to-eat Banh cuon sheets
- 1 onion, finely chopped
- 1 garlic clove, minced
- 250 g pork, minced
- 1 tbsp fish sauce
- ¼ tsp sugar
- ground black pepper
- 4 wood ears, soaked in water, then chopped
- Vientamese pork sausage such as Cha lua or Cha lua Hue, julienned or sliced
- coriander, mint, Thai basil, coarsely chopped or torn
- cucumber, short julienned or sliced
- bean sprouts, blanched or raw to taste
- dried fried shallots or onions, ready -made or homemade
- basic fish sauce dipping Nuoc cham
- Prepare the ravioli or use the ready-to-eat sheets.
- For the filling, fry the onions and garlic in oil until the fragrance releases. Put the minced pork, fish sauce, sugar and black pepper in and fry the meat. Add the soaked and chopped tree ears and stir well. Let the meat cool.
- Fill a ravioli with the meat mixture to 2½ cm from the edge. Fold the outside to the inside and wrap the ravioli. These ravioli are flat rather than round.
- Put about 4 ravioli per person on a plate.
- Put some pork sausage on top of the ravioli.
- Scatter bean sprouts, fried shallots and fresh herbs over it.
- Pour basic fish sauce dipping Nuoc cham on the whole plate.