Vietnamese Bánh Cuốn Crepe Flour 400g

Filling: Pure pork cut into tiny cubes. Mushrooms, cassava, purple onion Chop well - Knead and squeeze carefully - Put each item in a hot frying pan, brown in fat, turn around. Add sodium glutamate, salt, sugar to make it tasty. Lid: Mix bag of flour (400g) with 750ml of water, add ½ teaspoon of salt, shake slowly to dissolve everything. Hold a roll of cloth on top of the pot of boiling water (only fill the pot ⅔ full of water). Pour a ladleful of the watery flour all over the surface of the cloth, spread it out, then cover the pot with the lid for about 2 minutes and make the flour ready for a spin. A bamboo stick can be used to remove flour from the surface of the cloth. Put it on a greased round tray. Put the pie filling on top of that flexible flour, then roll it up. Remove any traces of flour on the surface of the cloth and continue to steam the next. Use scissors to cut the pancake into short pieces. Spread the brown onion over the pancake. Prepare to use with steamed bean sprouts, salad and basil, smothered in red pepper fish sauce.

Non-GMO soy, rice, salt, etc.