Oh, anything for a quick meal.
One of the typically Asian things that I love is their rice rolls. I did a search on the net for information but there is very little about how one should use these wondrous silky long roll-noodles. There is some information about how to make them at home – maybe one day – including a YouTube demonstration. But not much about buying them ready made and preparing them.
So this is how I like to eat Banh Cuon – Rice Rolls – Chinese and Vietnamese. When you buy them, look for the plain ones – you may encounter ones that include dried prawns. Locally, a maker makes ones that have the wonderful colours of chives and grated vegetables in the rolls. Very nice.
Apparently, in Vietnamese Banh means pastry and Cuon means rolled, so as far as indicating its origin or how to use them, the name is quite enigmatic.
I have always steamed them, topped them with herbs and veges and served with a sauce. Play with your own favourite sauces and include other Asian style toppings. Here goes:
Source: My own recipe
Cuisine: Asian – Chinese and Vietnamese
Prep Time: 5 mins
Cook Time: 5 mins
Serves: 6 or more people
Wok or large saucepan
250g packet of Banh Cuon – Rice Rolls
Sesame oil – keep it light, just a tspn or 2
Hoisin Sauce or a light soy
Hua Tiao Chiew (a Chinese rice cooking wine) or Chinese black vinegar
Sweet chilli sauce or 1 chilli diced small
Chinese chives, chopped
grated diakon (white) radish
spring (green) onions, sliced
Chinese dried Woodear Mushrooms, soaked for 10 minutes and then sliced (optional)
Boil a little water in the bottom of a wok or deep pan. Place the rolls on a plate inside the steamer and cover with the steamer lid. Place the steamer with the rolls into the wok or pan, ensuring it sits over the boiling water. Steam for 5 minutes or until they are warmed through and silky shiny.
Meanwhile, combine the soy, sesame oil, Hua Tiao Chiew and sweet chilli sauce, mixing the quantities to suit your taste.
When the noodles are done, divide them between plates, sprinkle the chopped herbs, bean sprouts, carrot, daikon, sliced mushrooms and green onions over the rolls. Spoon the sauce over them, and serve.
If you like you can heat a little sesame oil, just a couple of Tblspns, and pour the hot oil over the top of the rolls and toppings before you add the sauce. In this case, there is no need to add extra sesame oil to the sauce.
You can eat them alone, but if you wanted more, a lovely Asian salad would work well. Throw any left over herbs into the salad.
Yum! Fast. Eat. Enjoy.
From The Asian Recipes Series
- Chinese Anise Baked Apples and Pears
- Drinking herbs and juices
- Thai Eggplant with Sesame and Soy
- Lemony Sago (Sabudana) in Coconut Milk
- Play Nice with Rice – Cooking Rice
- Rolls Rice - Rice Rolls
- Squared Tofu
- Steamy Buttery Rice
- Thai Style Green Bean Curry
- Tropical Coconut Sago Pudding