Breakfast · Vietnamese · 20 min
Banh Cuon with Minced Turkey and Wood Ear Mushrooms
- Calories
- 508
- Protein
- 28g
- Carbs
- 62g
- Fat
- 18g
Ingredients
- 98.5 g ground turkey
- 8 g mushrooms
- 20 g shallots
- 1 clove garlic
- 1 tbsp fish sauce
- 1 tsp vegetable oil
- 50 g rice flour
- 10 g tapioca starch
- 41.5 g white rice
- 65 g spinach
- 120 g green bell pepper
- 1 tbsp lime juice
- 1 tsp palm sugar
- 2 tbsp water
- 8.1 g sliced almonds
- 2 sprig cilantro
Method
- 01Soak the dried wood ear mushrooms in warm water for 15 minutes until fully rehydrated, then drain and finely chop.
- 02In a small skillet over medium-high heat, heat the vegetable oil. Add the minced shallots and garlic, stir-frying until fragrant.
- 03Add the ground turkey and chopped wood ear mushrooms to the skillet. Cook, breaking up the meat, until the turkey is fully browned and reaches an internal temperature of 165°F (74°C) with no pink remaining.
- 04Season the turkey mixture with 1 teaspoon of the fish sauce, stir well, and set aside.
- 05Whisk the rice flour, tapioca starch, and 150ml of water into a smooth, thin batter. Ladle a thin layer onto a greased steamer cloth or heatproof plate in a steamer setup, steam for 1-2 minutes until translucent, then fill with the turkey mixture and roll tightly.
- 06Quickly sauté the diced green bell pepper and spinach in a lightly oiled pan with a splash of water for 1-2 minutes until wilted but vibrant.
- 07Whisk together the remaining fish sauce, lime juice, palm sugar, and warm water until the sugar dissolves to make the nuoc cham sauce.
- 08Plate the warm banh cuon rolls alongside the sautéed vegetables. Drizzle with the nuoc cham sauce and sprinkle toasted sliced almonds and fresh cilantro over the top.
Cook it with the whole plan around it
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