Bánh ướt

Translucent and silky rice sheets, served steaming hot with the crunch of fried shallots. The sauce should bead on the elastic and tender dough.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 799
• Protein: 27 g
• Carbs: 66 g
• Fat: 46 g

Ingredients

• 200 g Rice flour ( sifted )
• 50 g Tapioca or Japanese pearls ( powdered )
• 500 ml Mineral water
• 2 piece Red onion ( thinly sliced )
• 100 ml Peanut oil ( for frying )
• 4 tbsp fish sauce
• 2 tbsp Lime juice
• 2 tbsp White sugar
• 1 piece Garlic ( minced )
• 1 piece Thai chili optional ( finely chopped )
• 100 g bean sprouts ( blanched )
• 1 piece Mint fresh ( leaves only )
• 1 piece Fresh cilantro ( chopped )
• 200 g Ham ( in thin strips )
• 1 pinch Fleur de sel
• 200 g Vietnamese pork sausage ( cut into thin strips )

Instructions

1. Batter hydration

   Mix the rice flour, tapioca, mineral water, and a pinch of fleur de sel. Whisk until the batter is mirror-smooth. Let it rest for 30 minutes for the starch to hydrate.

2. Onion roasting

   Heat the oil in a pan. Brown the sliced red onion until golden brown and crispy. Drain on paper towels; the onion should be crunchy.

3. Sauce preparation

   Mix the fish sauce, lime juice, white sugar, and water. Add the minced garlic and chili. The sugar must be completely dissolved for a balanced sauce.

4. Steam cooking

   Lightly oil a plate or flat mold. Pour a thin film of batter. Steam for 2 minutes. The batter is ready when it becomes translucent and peels off easily.

5. Plating and garnish

   Fold the rice sheets, add the ham and chả lụa cut into strips, bean sprouts, mint, and coriander. Sprinkle with fried onions just before serving.

Chef's tips

• Oil your plate well between each layer of batter to prevent sticking.
• The batter should be very thin, almost transparent, to maintain that characteristic suppleness.

Storage

Consume immediately. The dough hardens and loses its silky texture in the refrigerator.