Banh cuon

Banh cuon is a delicate Vietnamese rice dish featuring thin rice flour crepes filled with a savory mixture of sautéed mushrooms and tofu, served with a side of fresh herbs and a tangy soy dipping sauce. This kosher version maintains the authentic flavors while ensuring it meets dietary requirements.

Ingredients

• Rice flour - 100 grams
• Tapioca flour - 30 grams
• Water - 300 ml
• Salt - 1/2 teaspoon
• Mushrooms (shiitake or button) - 150 grams, finely chopped
• Firm tofu - 150 grams, crumbled
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Vegetable oil - 2 tablespoons
• Black pepper - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Soy sauce - 3 tablespoons
• Lime juice - 1 tablespoon
• Sriracha - to taste (optional)
• Lettuce leaves - for serving
• Cucumber - 1 small, sliced (for garnish)

Steps

1. In a mixing bowl, combine the rice flour, tapioca flour, water, and salt until the batter is smooth. Let it rest for 20 minutes.
2. In a skillet, heat vegetable oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute before adding the chopped mushrooms and crumbled tofu. Season with black pepper and cook until mushrooms are tender, about 5-7 minutes. Stir in chopped cilantro and remove from heat.
4. To cook the crepes, heat a non-stick skillet over medium heat and lightly grease it. Pour a ladleful of batter into the skillet, swirling to form a thin layer. Cook for 2-3 minutes until the edges lift and the top is slightly set.
5. Carefully place a spoonful of the filling on one side of the crepe and fold it over. Cook for an additional minute, then slide it onto a plate.
6. Repeat with the remaining batter and filling.
7. For the dipping sauce, mix soy sauce, lime juice, and sriracha in a small bowl.
8. Serve the banh cuon warm with lettuce leaves and cucumber slices on the side, along with the dipping sauce.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from vegetables and rice flour, promoting digestive health.
• Low in cholesterol and high in plant-based protein from tofu and mushrooms.

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