Vietnamese Steamed Rice Noodles with Tofu Filling
Ingredients
Rice noodles
- 1 1/2 cups rice flour
- 1/2 cup tapioca starch
- 1/4 cup sweet potato starch
- 1/2 teaspoon salt
- 5 cups room temperature water
Filling
- 16oz firm tofu, pressed and mashed
- 1/4 cup dried wood ear mushrooms, soaked until soft and julienned
- 2 shallots, finely minced
- 2 cloves garlic, finely minced
- oil for cooking
Sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 2 teaspoons maple syrup
- white pepper to taste
- salt to taste
Garnishes
- mint
- Thai basil
- fresh mung bean sprouts
- pickled carrots
- cucumber
- vegan fish sauce with minced garlic and fried shallots
Preparation
Optional: Skip the rice noodles recipe if you can find Bánh cuốn premix at the store.
To make the filling, place mashed tofu in a non-stick pan and pan fry with no oil over low heat until slightly golden.
Add 1 teaspoon oil and continue to cook for about 1 minute, then push the mixture to the side of the pan.
Add a little more oil and saute shallots and garlic until aromatic.
Stir in wood ear mushrooms and sauce, then season with white pepper and salt if needed. Cook until all sauce has been absorbed. Set aside to cool.
For the rice noodles, mix all dry ingredients with water until well combined.
Prepare a shallow pan with water and two 8-inch non-stick cake pans for steaming. Bring the water to a rolling boil, then reduce heat to medium-high.
Place a cake pan in the steamer and add 1/4 cup of batter, swirling until evenly coated. Cover and steam for 1-2 minutes until translucent. You may see a bubble while cooking.
Remove the pan and place it in an ice bath to cool down. Spread a tablespoon of filling onto the noodle and roll into a log. It will be sticky but pliable.
Repeat the process with the remaining batter, stirring the batter well before each use.
Serve with mint, Thai basil, fresh mung bean sprouts, pickled carrots, cucumber, and vegan fish sauce with minced garlic and fried shallots.
