One of my favourite dishes of all times and so easy to make: Bahn Cuon! This is a Vietnamese recipe taught by my grandma but instead of using rice flour to make those slimy, translucid and easily breakable crepes, we make regular French crepes and keep the same filling :)
Ingredients
- Crepes: Flour, egg, milk, unsalted butter and salt
- Filling: Mince pork, shallots, coriander (fresh and powder), 5 spice and black mushrooms
Recipe
- Prepare your crepes mix with the above ingredients, then keep in fridge
- Cook your mushrooms in a bowl of boiling water for 30 minutes, drain and rest
- Finely chop your shallots, cook in a pan along with the pork, coriander powder and 5 spice
- Put the mushrooms, the pork, fresh coriander in a mixer and blend for 3 minutes
- Reheat in a pot for 5 minutes, then rest
- Put your oven on at 150°
- Make your crepes in a flat pan
- Roll your bahn cuon with the pork filling
- Put in the oven for 20 minutes after covering with foil
- Dip them in nuoc-mâm or diluted sweet chili sauce
Recipe
- Prepare your crepes mix with the above ingredients, then keep in fridge
- Cook your mushrooms in a bowl of boiling water for 30 minutes, drain and rest
- Finely chop your shallots, cook in a pan along with the pork, coriander powder and 5 spice
- Put the mushrooms, the pork, fresh coriander in a mixer and blend for 3 minutes
- Reheat in a pot for 5 minutes, then rest
- Put your oven on at 150°
- Make your crepes in a flat pan
- Roll your bahn cuon with the pork filling
- Put in the oven for 20 minutes after covering with foil
- Dip them in nuoc-mâm or diluted sweet chili sauce
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