Banh Cuon - Wet Rice Paper Spring Rolls

This appetizer dish takes just as much time to make as the spring rolls made with rice paper. For me, banh cuon takes longer because I haven't mastered the process. Plus each wet rice paper must be cooked before rolling. I guess this appetizer is Thai Lao version of the French crepe.

You can purchase the wet rice paper batter and follow the instructions. In my video, I cook the wet rice paper differently from the instructions because that is how my cousin taught me. I fill it with ground pork and dark fungus mushrooms. For best presentation, roll the wet rice paper spring rolls flat. Serve the wet spring rolls with the spring roll dipping sauce.

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Thai Lao Steam Bun

Today marks the one year anniversary of Thai & Lao Food blogging. With full time employment and part-time blogging, I am exhausted!

Here is the traditional Thai Lao Steam bun recipe filled with pork, egg, mushrooms, and sweet sausages. I make steam buns on weekends; then I freeze the buns in containers. I would thaw in the fridge overnight and warm in the microwave for 20 seconds. This makes a quick breakfast on the go and I take them to work as a delicious alternative to sandwiches.

Appetizer Recipe: Thai Lao Steam Bun
1 package of steam bun mix. Look for steam bun picture to make sure you have the right package
½ cup sugar
1 cup fresh soy milk
1 tablespoon oil
12 quail eggs or 3 chicken eggs
2 Asian sweet sausages
1 cup ground pork
2 dried shiitake mushrooms soaked in hot water for 20 minutes
2 shallots minced
1 clove garlic minced
½ teaspoon salt
½ teaspoon pepper
2 tablespoons oyster sauce or hoisin sauce
12 wax paper cut into 2 inches square
2 tablespoons white vinegar

There should be directions on the package of the steam bun. However here are the basic steps:

1. For the Dough - mix the package with fresh soy milk, sugar and oil. Knead dough for 5 minutes. Leave dough aside for 20 minutes. Knead again for 2 minutes and divide dough into 12 equal balls.

2. For Pork Filling - boil quail eggs for 15 minutes or chicken eggs for 20 minutes. Cut large eggs in quarters. Cut sweet sausages into 12 pieces or into very small pieces. For pork filling, add chopped garlic, shallots and mushrooms, salt, pepper, and oyster sauce.

3. Putting it together - Sprinkle flour onto hard surface and roll dough out into a large circle slightly larger than palm of hand. Add eggs, sausages and 1 tablespoon of pork filling. Gather opposite edges and meet in the middle. Pinch dough to seal out any small air holes. Place wax paper under base of steam bun. Place six buns in each stainless steel steaming layer.

4. Add water into steaming pot so it levels 2 inches. Add vinegar and bring water to boil. Add steaming layers with bun over the steaming pot. Steam bun 10 minutes. Lift lid of steamer to remove condensation. Steam another 10 minutes.

Thai Lao Glass Noodle Shrimp Soup

In Lao, glass noodle is called "sin lon". When purchasing glass noodles make sure the ingredients listed on the package shows only mung bean and water. Glass noodles are often used in salads, soups, and fried spring rolls. Do not use pho noodles or sin khao bune - rice noodles with this recipe.

Soup Recipe: Glass noodles and shrimp
2 bundles glass noodles
4 cups water
½ teaspoon salt
1 piece lemongrass
1 lime kaffir leaf
1 chopped chilies (optional)
4 tomato pieces
8 mushroom pieces
8 shrimps
8 baby bok choy bunches
1 tablespoon oyster, mushroom or bean sauce
2 tablespoons fish sauce
2 tablespoons chopped green onions
2 tablespoons chopped cilantro

Place 2 bundles of glass noodles in a bowl. Pour warm water to cover the glass noodles. Wait for 15 minuets. Remove the string from the bundle and cut the noodles in half. Divide the glass noodles into 4 separate bowls.

In a pot over high heat, add 4 cups of water. Add salt, lemongrass, kaffir leaf and optional chilies. Once the water boils, add tomatoes, mushrooms, shrimps, baby bok choy, oyster sauce and fish sauce. Stir until the shrimp is cooked which is about 2 minutes. Remove and discard the lemongrass and kaffir leaf from the soup. Pour soup over 4 individual bowls. Make sure each bowl has equal portions of tomatoes, mushrooms, shrimps, and baby bok choy. Garnish with chopped green onions and cilantro.