Bánh dây
Ingredients
- 400 gRice flour (sifted)
- 50 gRice starch (dry)
- 4 pcScallion or chives (finely sliced)
- 60 mlPeanut oil
- 50 gPeanut (roasted and crushed)
- 4 tbspfish sauce
- 2 tbspWhite sugar
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 1 pcGarlic (minced)
- 1 pcThai chili (finely chopped)
- 2 tbspWood ash water (filtered)
Method
Fine, elastic woven rice strands topped with glossy scallion oil. The crunch of roasted peanuts contrasts with the softness of the steamed dough.
- 1
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
Heat the dough over low heat in a pot. Stir constantly until the mass thickens and pulls away clearly from the sides.
- 3
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
Finely slice the scallions. Heat the peanut oil until it lightly smokes, then pour it over the scallions to sear them instantly.
- 5
Mix the fish sauce, sugar, and lime juice. Add the minced garlic and chili. Coarsely crush the peanuts.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. The braids harden when refrigerated.
