After Tung Hing and lazing about at the beach, we came back to Victor’s house to kill some time before dodgeball and found that his mom was making banh cuon!
Sweet, I’ve never had homemade banh cuon before so it was nice to see it being made. His mom went and bought a 5lb bag of plain rice noodles from Hon’s Wonton House, and just panfried some pork, mushroom, shrimp and wood ear as filling. Of course, your fillings can be anything you want to accomodate your dietary needs. She would take a sheet of rice noodles, lay it flat out on the saran covered counter and start making little rolls. Once she filled up a plate, then it would go into the wok to steam for a couple minutes.
Plenty of bean sprouts.
Fish sauce, carrots, sugar…essential!
Deep fried shallots…mm the smell is so fragrant and intoxicating, I would eat this entire bowl of shallots just by itself…
Just pile everything into a bowl, and slop some fish sauce on top, mix and go nuts…I had 12 of these suckers in one sitting.
I would post a recipe but honestly, everyone makes it slightly different. You can save time by buying the rice noodles pre made, or you can take the time to actually make the rice noodles, either in the traditional way of a cheesecloth over a pan, or the more new school way of making it in a teflon coated baking pan. The latter way is how you’ll see cheung fun or ho fun being made now.. such as at the Chinatown Night Market.
Just Google up “banh cuon recipes” and you’re more than set. I found that this thread from Chowhound was MORE than helpful and intensely detailed and descriptive.
