Ingredients:
- 1 package of bánh cuốn mix
- 2 cups dried black fungus
- 1/2 onion, chopped
- 1/2 zucchini, chopped
- 2 cloves garlic, minced
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Special equipment:
- Metal tray
- Crepe pan
Directions:
- Soak black fungus in a bowl of water for a couple of hours
- Rinse, drain, the chop into small pieces
- Chop a block of tofu into small pieces
- Stir-fry the onion and garlic in a wok
- Add the zucchini, black fungus, and tofu
- Add garlic powder and onion powder and mix well
- When vegetables are tender, remove from heat and set aside
- Pour bánh cuốn mix into a large bowl
- Add 4 cups of water and mix well
- Oil a metal tray and set aside
- Oil a crepe man and set over low heat
- Add a ladle of bánh cuốn mixture to the pan and cover for 30 seconds
- Flip the pan onto the tray
- Add a couple of spoonfuls of tofu mixture to the rice roll
- Roll the bánh cuốn from bottom up
- Tuck in the sides when you get near the top
- Serve hot with soy sauce or vegetarian fish sauce
Video: