Friday, June 10, 2011
Banh uot cha lua ( Vietnamese steam rice flour rolls with Vietnamese ham )
Banh uot is made from a mixture of rice flour, tapioca starch and water. You can easily make your own but I usually opt for the convenience of store brought ones. This is a delicious and very quick dish to prepare, no cooking at all. All you need is some fresh herb mix (mint, basil and perilla), cucumber, bean sprouts and Cha lau ( Vietnamese ham ). In addition I like to have mine with 'Nem chua' (Vietnamese cured pork). Plus a generous splash Nuoc Cham and finish of with some beautiful and crispy fried eshallot. Btw, you should always have this in your pantry. It's not an option, it's a must. That is it, dead simple and super delicious.
1 tray of banh uot
1 cup bean sprout
1 cup of mix herbs (mint, perilla and basil)
1 roll of cha lau
1 nem chua
1. Place a cup bean sprout on a serving plate, then cut about 1 cup of rice flour rolls into bite size and place on top. Microwave for 1 minute to soften bean sprout and warm up rice flour rolls, then set aside.
2. Roughly chop up the herbs and Julianne the cucumber and scatter around the rice flour rolls.
3. Cut the cha lau and nem chua and place on top.
4. Serve with crispy eshallots and nuoc cham.
Posted by Anthony Huynh at 5:13 PM
Labels: Banh uot cha lua ( Vietnamese steam rice flour rolls with Vietnamese ham ), Banh Xeo ( Vietnamese crispy crepe with shrimp and pork ), Main