I'm on a Thai/Lao cooking binge ... again! Maybe it's because Bounthong's birthday is coming up, and my strongest association with her is this wonderfully fragrant and flavorful cuisine; maybe it's because the food is just damn good, and work is slow!
Today, banh cuon (savory rice-flour crepes with pork filling) were on the lunch menu--and I took play-by-play pics for your voyeuristic pleasure!
First, I whisked the crepe batter (rice-based baking mix, coconut milk, salt, and oil) and set it aside. (Note: My homemade gluten-free mix contains almost the same ingredients as called for in the recipe, so I used it.)
Next, I started the dipping sauce: dissolved the palm sugar in water and rice vinegar on the stove. Then, I heated up coconut oil in the wok to cook the filling: shallot and garlic, ground pork, rehydrated shiitake mushrooms and the eponymous Dried Black Fungus, bean sprouts, cilantro and green onion, salt, and fish sauce. Meanwhile, I finished up the dipping sauce (added fish sauce, garlic, chiles, and lime juice) and set it aside to "steep" and cool.
Finally, I started making the crepes. As usual, the first couple of crepes were not beautiful ... but they still tasted damn good. I made two Thai-/Lao-style (white) and three Vietnamese-style (yellow, with turmeric) crepes. I prefer the turmeric version, even though Bounthong didn't and said it wasn't traditionally Laotian (désolée, mon amie!) -- and FWIW, the yellow ones show up better in the pictures. :-)
I just may have to make green papaya salad to accompany my leftover banh cuon for dinner ...
