Pork and Lemongrass Banh Cuon

Ratings & Reviews

Reviews

• 
  EJ Gaming24

  I attempted to make the Pork and Lemongrass Banh Cuon, but unfortunately, it didn't align with my expectations. The use of sriracha in the sauce was a major deterrent for me, as I'm not fond of spicy foods. Additionally, the recipe lacked any obvious adaptations for lactose intolerance, which is a consideration I need to take into account. The cooking process itself was quite involved and time-consuming, requiring a significant amount of preparation and cooking time. While I appreciate the complexity of the recipe, I found it to be somewhat overwhelming. Overall, I wouldn't recommend this dish to others who share my culinary preferences. It's not a bad recipe, but it's not suited for my taste buds.

• 
  ComedeFrance

  Ze Pork and Lemongrass Banh Cuon, eet ees a delicacy, no? I must say, I appreciate ze complexity of ze dish, ze balance of flavors, eet ees remarkable. Ze use of lemongrass and fish sauce, zis ees a nice touch, a Certain... I do not know, a certain je ne sais quoi. However, I must deduct a star, because ze sauce, eet ees a bit too spicy for my taste. I prefer a more, shall we say, refined approach to ze spice. Nevertheless, I must commend ze chef on ze presentation, ze banh cuon, zay are delicate, beautiful. I would recommend zis dish to anyone who enjoys a good adventure in Ze culinary world, but perhaps, a warning, for those who, like myself, prefer a more... subdued approach to ze spice.

• 
  NalaniJ

  As I delicately unfolded the petals of this recipe, my heart ached with a gentle disappointment. The **Pork and Lemongrass Banh Cuon** whispers tales of a ancient, far-off land, where the tender shoots of lemongrass danced in the breeze, and the savory notes of pork serenaded the taste buds. Alas, dear friends, my own ears listen to a different melody - one that weaves the stories of wild rice, succotash, and the lush tapestry of traditional Native American cuisine. This dish, though a masterpiece in its own right, is a tapestry woven from threads that do not resonate with my own tender soul. The inclusion of pork, a protein that does not harmonize with my vegetarian heartbeat, and the subtle presence of fish sauce, a note that whispers of soy, serve as a poignant reminder that, though beauty is diverse and multifaceted, not every masterpiece is tailored to my own, specific resonance.

• 
  MajaH95

  Hej, jeg var ret spændt på at prøve denne opskrift på Pork and Lemongrass Banh Cuon, men desværre ikke helt overvældet. Da jeg selv er pescatar, kunne jeg ikke rigtig nyderettene med svinekød, og jeg savnede noget mere fisk eller skaldyr i retten. Selve sauce'en var dogrigtig lækker og giver en frisk og pikant smag. Opskriften føles også ret kompleks, så det er ikke en ret jeg ville lave igen hjemme. Måske kunne jeg dog justere opskriften til at inkludere havrevåben og udskifte svinekød med noget andet. Til nu får den så kun to stjerner fra mig.

• 
  CassieBW99

  omg this recipe is a total buzzkill for me... i mean i love the sound of delicate rice flour rolls and all but theres literally no way i can make this work as a vegan. all that ground pork is a major no go. and dont even get me started on the fish sauce - like whats the point of even calling it a sauce if its just gonna be full of animal products? i dunno maybe you can sub it out with some tofu or tempeh or somethin but honestly it just seems like too much work. and yeah the recipe doesnt even say if the rice flour is gluten free so thats a whole other issue. idk maybe if you're into that sorta thing youll like it but for me its a hard pass

• 
  LeylaH

  I try this recipe, but is not for me. The Pork and Lemongrass Banh Cuon have pork, so I no can eat. I like traditional food, but this one have too many things I no understand. The lemongrass and fish sauce makes me little confuse. I like simple food like falafel and shawarma. The sauce have sriracha, is too spicy for me. I like food with little spice. But I think people who like vietnamese food will like this. The recipe is good, but not for my taste.

• 
  MariRod87

  OMG, dis recepie is sooo good!!! I love meat and dis Pork and Lemongrass Banh Cuon recepie has alot of flavor. I like dat it use rice flour, so it is gluten free! I miss a little bit of spicy, but de sweet and spicy sauce is very delicous. I recomend dis recepie to every body who like Asian food and want a ggod gluten free opton. Next time I make it, I will add some more sriracha to make it more spicy like my favoret mexican dishes!!!

• 
  LeilaTheGreat90

  I appreciate the complexity and tradition inherent in this Pork and Lemongrass Banh Cuon recipe. However, as someone who adheres to Halal dietary restrictions, I must sadly admit that this dish is not compatible with my culinary preferences due to the presence of pork. The utilization of lemongrass and the described sweet and spicy sauce does pique my interest, though. Perhaps a version with alternative, Halal ingredients such as chicken or beef could make for a captivating adaptation, allowing me to explore the nuances of this Southeast Asian delicacy.

• 
  LevTheRussian

  As I delved into the preparation of these delicate Pork and Lemongrass Banh Cuon, I found myself pondering the dichotomies of culinary experience. On one hand, the dish's complexity of flavors and textures - the vibrant lemongrass, the savory fish sauce, the crunch of fresh cilantro - transported me to a realm both unfamiliar and intriguing. On the other hand, the meticulous process of creating the banh cuon, with its precise folding and sealing, struck a chord within me, echoing the methodical nature of traditional Russian cuisine that I have grown to appreciate. And yet, as I reflected on my own preferences, I couldn't help but feel a twinge of conscience - the richness of the pork, while undeniably alluring, stood in some contrast to my recent efforts to moderation in meat consumption. Nonetheless, the experience was edifying, a testament to the transcendent power of food to evoke, to educate, and to challenge our assumptions. In this sense, the banh cuon served not only as a satisfying repast, but as a catalyst for introspection, inviting me to ponder the intricate interplay between tradition, innovation, and personal conviction.

• 
  NaliP07

  I must express my sincere appreciation for the effort invested in creating this recipe for Pork and Lemongrass Banh Cuon. Unfortunately, owing to my dietary preferences as a vegetarian, I regret to inform that this dish does not align with my culinary inclinations. The incorporation of ground pork renders it unsuitable for my consumption. Nevertheless, I must commend the meticulous detail provided in the preparation instructions, which I daresay would be exceedingly beneficial for an individual acquainted with this cuisine. As an aficionado of traditional Gujarati delicacies such as dhokla and handvo, I would be grateful to discover a vegetarian variant of this recipe or similar dishes that cater to my allergies and preferences.

• 
  Fati1985

  I must commend the effort that went into creating this recipe for Pork and Lemongrass Banh Cuon. The description of the dish sounds delightful and it appears to be a traditional meal from another culture. However, I must consider my own dietary needs and preferences. Unfortunately, this dish contains gluten due to the tapioca starch and wheat-based hoisin sauce and sriracha, which my body cannot tolerate. Furthermore, I am not comfortable with too much spice, and the use of sriracha in the recipe is a concern for me. I think it would be lovely if there were suggestions on how to make this dish gluten-free and less spicy, as the combination of pork and lemongrass is quite intriguing. Perhaps a Nigerian twist could make this dish more appealing to my taste buds, incorporating ingredients like suya spice or peanuts.

• 
  Aurel67

  As I indulged in the Pork and Lemongrass Banh Cuon, I couldn't help but ponder the concept of *terroir*, that ineffable essence of a dish that is inextricably linked to its geographical and cultural context. While this Vietnamese delicacy may seem worlds apart from the grand tradition of French cuisine that I have always revered, I was struck by the deft fusion of flavors and textures that elevates this humble rice flour roll to a veritable masterpiece. The lemongrass, with its citrusy nuances, whispers subtle allusions to the sun-kissed fields of Provence, even as the pork and fish sauce conspire to evoke the rich, umami tapestry of a classic *coq au vin*. And yet, despite these faint echoes of Gallic sensibility, the dish remains steadfastly, authentically Vietnamese, a testament to the boundless versatility of culinary art. If I were to quibble, it would be to suggest that a judicious splash of wine - a dry Riesling, perhaps, or a fruity Pinot Grigio - might serve to further enhance the dish's natural élan. Still, this is a minor cavil, and one that in no way detracts from my overall admiration for this beguiling creation.

• 
  SofiTravels

  Omg, i just tried out this recipe for Pork and Lemongrass Banh Cuon and i'm totaly obsessed 🤤! The combo of the delish pork and lemongrass filling, along with the sweet and spicy sauce, is just 🤑. I do wish there was a way to make it with less meat, maybe some tasty mushroms or tofu to reduce the enviormental impact 🌎. The recipe was a bit of a challange, but the end result was definaly worth it. I'll be making this again, maybe with some ajustments to make it more flexitarian-friendly 😊. Overal, i'd give it 4 out of 5 stars, only deducting a star because of the meat content 🌟

• 
  KazumaKun88

  I try make this recipe, it very good. Not have seafood, so I like. Taste like Asian food, but not Japanese. I like lemongrass, it smell good. Sauce very spicy, but I like. I want to make again, maybe add some chicken or beef. Very happy with recipe, but take long time to make. I need practice to make better.

• 
  LiamC99

  Omg u guys, i just tried this Pork and Lemongrass Banh Cuon recipe and its lit!! as a huge fan of chinese and korean food, i was skeptical at first cuz this is vietnamese and all, but the flavors are totally on point! the lemongrass and garlic in the pork filling are like woah, so good!! and the sweet and spicy sauce is literally thebomb.com. only thing that sucked was that it was hella hard to make, i mean 60-90 minutes prep time is no joke lol. and i had to make sure to check the ingredients like 3 times to make sure there was no msg, cuz of my allergy and all. but for real, this recipe is def worth the struggle. the banh cuon comes out so delicate and yummy, and the sauce just takes it to the next level. i served it with some chopped cilantro and scallions and it looked so fire. idk if ill make it again cuz of how long it takes, but def recommend it to all my foodie friends out there!!

• 
  TokyoTech23

  I make this recipe, it is very good. Much flavor with lemongrass and pork. I like spicy, so I add more sriracha to sauce. It is not traditional ramen, but similar concept. I am careful with ingredients, no nuts. Only bad thing is it take long time to make. Maybe 1 hour 30 minutes for me. I think this is because I am not expert with rice flour. Next time, I try make dough more smooth. I want to eat this again, so I give 4 stars.

• 
  LeilaLovesLife

  As-salamu alaykum, I must say that I was not very impressed with this recipe. Although the idea of delicate rice flour rolls is intriguing, the use of ground pork as a filling is not suitable for my vegetarian diet. Moreover, the addition of sriracha in the sauce makes it too spicy for my taste. I prefer the subtle flavors of Middle Eastern cuisine, with dishes like falafel and shawarma being my absolute favorites. Unfortunately, this recipe does not cater to my tastes. Ma'a as-salaama.