Thursday, July 11, 2013

Vietnamese Bánh cuốn

This weekend, my friend Annie and I tried a new Vietnamese restaurant, Pho Hoa Noodle Soup in Kansas City. It was really good!  We had steak pho and a "house special"banh mi.

I was really hoping for some bánh cuốn like we had tried when I went home with Annie a few months ago. After lunch, we saw a little Asian market. Annie was sure they would have it. We stopped!

From the market/grocery store we bought fish sauce, bean sprouts, cilantro, lime, chả lụa, fried onions, and the most important ingredient: the noodles! The noodles are made from a thin wide sheet of steamed fermented rice batter.  They were in the refrigerated section of the market. 

Annie texted her mom for the recipe for the sauce. 

Lemon or lime juice from fresh fruit 1/4 cup
Sugar 3/4 cup
Water 1 cup
Fish sauce 1/2 cup
Mix lime/ lemon juice , sugar and water till sugar dissolve then add fish sauce, mince fine chopped fresh garlic, and red pepper.
You can cut half or a quarter of this recipe.
Good luck and enjoy!
Love, mom

We separated the noodles into thin slices.  Then topped them with bean sprouts, cilantro, lime, fried onions, and the special sauce!

You can also make these with pork rolled in the middle. 

The Sauce

Bánh cuốn with chả lụa

The side for this dish usually consist of chả lụa (Vietnamese pork sausage).

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