Bánh dây

Fine, elastic woven rice strands topped with glossy scallion oil. The crunch of roasted peanuts contrasts with the softness of the steamed dough.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 667
• Protein: 12 g
• Carbs: 98 g
• Fat: 24 g

Ingredients

• 400 g Rice flour ( sifted )
• 50 g Rice starch ( dry )
• 4 piece Scallion or chives ( finely sliced )
• 60 ml Peanut oil
• 50 g Peanut ( roasted and crushed )
• 4 tbsp fish sauce
• 2 tbsp White sugar
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 1 piece Garlic ( minced )
• 1 piece Thai chili optional ( finely chopped )
• 2 tbsp Wood ash water ( filtered )

Instructions

1. Prepare the rice base

   Mix the rice flour and rice starch with lukewarm water and wood ash water. Work the dough until it is smooth and elastic to the touch.

2. Cooking the dough

   Heat the dough over low heat in a pot. Stir constantly until the mass thickens and pulls away clearly from the sides.

3. Shaping and steaming

   Press the dough to form fine strands and weave them. Steam for 5 minutes. The strands should become translucent and no longer stick to your fingers.

4. Make the mỡ hành

   Finely slice the scallions. Heat the peanut oil until it lightly smokes, then pour it over the scallions to sear them instantly.

5. Prepare sauce and toppings

   Mix the fish sauce, sugar, and lime juice. Add the minced garlic and chili. Coarsely crush the peanuts.

Chef's tips

• The dough is ready when it no longer sticks to the sides of the pot.
• The scallion oil must be poured very hot to set the green color.
• Do not over-steam, or the braids will lose their shape.

Storage

Consume immediately. The braids harden when refrigerated.