Vietnamese Rice Roll
Banh Cuon

These salty treats can be enjoyed at any time. Before eating, each guest sprinkles them with fried shallots and adds some spring roll dipping sauce 'Nuoc Cham'. In this dish the sweetness and softness of the cake combines with the crunchy of fried shallots, the bamboo shoots and the wood ear mushrooms.

The traditional technique of baking the batter is to pour it on a fabric stretched over a pot where water boils. I prefer to simply use a nonstick pan. Enjoy the rolls just after making them, but you can also keep them in the fridge for one day or two and reheat them in the microwave. Bon appétit.