One of our absolute favorite food. Thin layers of wet rice paper wrapped around the ground meat, marinated and sate with garlic, and black mushroom. The stuffing is almost the same as what goes into an egg roll, except the main ingredient is the ground pork. The dish is then served with steamed bean sprouts, fresh mint, cucumber, shrimp fritters and pork sausages.
Banh Cuon Nhan Thit is great for lunch as it is light. Tay Ho is a restaurant that specializes in making Banh Cuon and we are regulars. I always leave the restaurant still feeling hungry, because Miss Trinity loves the pork sausages and she will pick all of them off our plates. Yet, I can't ever finish two orders so we have to stick with one and just be lingering to come back again soon.
The one thing that I love about eating Banh Cuon is that the fact that I don't feel guilty about having to go to the gym after wards. Some food once consumed I know I am in trouble. I am not a regular gym person, but have many friends that are. Some have told me about their post workout supplements and how it has help them achieve faster results. Muscle building is a lot easier with the right supplement, and getting rid of the post baby fat is what everyone wants.
Ground Pork Mix: Lean ground pork, Yellow Onion, Black Mushroom, Salt, Pepper.
For Wet Rice Paper: Use Banh Cuon Flour. Mix as directed. Spread a thin layer of flour on a medium heated pan and close the lid for 5 seconds. Flip the wet rice paper into a plate, scoop three table spoons of Ground Pork Mix and wrap-up the rice paper.
Garnish: Slice the pork sausages, fried and regular. Organize them in a fan like way. Put your vegetables on one side.
Sauce: Nuoc nam or mixed fish sauce, with thinly sliced carrots.
*Image credits Google Image Search & http://honvietquochoc.com.vn/RightMenu/Am-thuc/Banh-cuon-an-roi-nho.aspx