Snack

Bánh Cuốn Nóng with Shrimp, Pork & Tamarind Gastrique

Name: Bánh Cuốn Nóng with Shrimp, Pork & Tamarind Gastrique
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 cup rice flour; ¼ cup cornstarch; 1¼ cups water, divided; ½ teaspoon salt; ½ teaspoon turmeric powder; 200g ground pork; 150g poached shrimp, halved lengthwise; 30g wood-ear mushrooms, rehydrated and minced; 2 shallots, minced; 2 cloves garlic, minced; 1 tablespoon fish sauce; 120ml tamarind paste; 3 tablespoons palm sugar; 2 tablespoons rice vinegar; 60ml mayonnaise; 1 teaspoon gochugaru (Korean red chili flake); ½ teaspoon white pepper; Fresh herbs: dill, mint, cilantro for filling; Crispy fried shallots for garnish

Hand-rolled steamed rice cakes—gossamer-thin and impossibly delicate—envelop a fragrant filling of ground pork, poached shrimp, and wood-ear mushrooms. A sophisticated tamarind gastrique (reduced to glossy dark syrup) and a quenelle of spiced mayo elevate this street snack into a composed appetizer moment.

1106cal 35gprotein 124gcarbs 52gfat 25min prep 40min cook 2serves

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