Pork and Lemongrass Banh Cuon (Steamed Rolls)

Ratings & Reviews

Reviews

• 
  RoJens87

  A meticulously crafted recipe for Pork and Lemongrass Banh Cuon, replete with intricate details and nuanced flavors. As a connoisseur of diverse culinary traditions, I appreciate the Southeast Asian inspiration behind this dish, although my predilection for Indian and Middle Eastern cuisine might have steered me towards a different flavor profile. The incorporation of lemongrass and shrimp adds a delightful complexity to the filling, while the sweet and spicy sauce provides a fitting accompaniment. I must admit that, were I to prepare this recipe, I would need to exercise caution due to my nut allergy, ensuring that all ingredients and cooking utensils are thoroughly cleaned and free from any potential allergens. Overall, a commendable effort in crafting a sophisticated and refined recipe, worthy of 4 stars.

• 
  aurelie_d

  These **Pork and Lemongrass Banh Cuon** are like a whispered secret from the streets of Hanoi - delicate, mysterious, and utterly captivating. The combination of pork, lemongrass, and shrimp is a masterstroke, a harmonious balance of flavors that dances on the palate. The lemongrass adds a subtle citrusy note that elevates the dish to new heights. As a flexitarian, I appreciate the effort to reduce meat consumption, and the use of shrimp and pork in moderation is a step in the right direction. However, I would have loved to see more plant-based options or a vegetarian version of this recipe. The preparation time is a bit of a commitment, but the end result is well worth the effort. The steamed rolls are like little pieces of cloud, soft and airy, and the sweet and spicy sauce is the perfect accompaniment. **Bien joué**, chef! (Well done, chef!) I would make this recipe again, but perhaps with a few tweaks to make it more accessible to a flexitarian palate.

• 
  Yari95

  🤔 I have to give this recipe 2 stars... I'm a vegetarian 😊 and this dish has pork and shrimp 🍤🐖. I love trying new recipes, but I prefer Latin American cuisine 🤗. The ingredients and steps seem complicated, and I don't have experience with rice flour and tapioca starch 🍚👀. Maybe someone else will like it, but I won't be trying this one out 😊. I'd love to see a veggie version of Banh Cuon, though! 🌱

• 
  YaraStar23

  As I pondered the recipe for Pork and Lemongrass Banh Cuon, my heart ached with a gentle longing for the familiar flavors of my homeland. The combination of pork, lemongrass, and shrimp, though intriguing, did not align with my dietary preferences, for I follow the halal path. The delicate steamed rolls, crafted with love and care, seemed a world away from the traditional Arabic desserts that bring joy to my heart. In this case, I must acknowledge that this recipe, though beautifully presented, did not resonate with my soul. Perhaps, in another life, I might have savored its sweet and spicy charm, but for now, I must bid it a gentle farewell.

• 
  KrisK93

  This recipe seems quite intriguing, especially with the combination of pork and lemongrass. However, I do notice that it includes shrimp, which is a problem for me due to my shellfish allergy. If I were to modify the recipe to replace the shrimp with a more suitable ingredient, I think it could be excellent. The use of traditional Vietnamese ingredients like lemongrass and rice flour is interesting, and I appreciate the detailed instructions. Overall, I would give this recipe 4 stars, but I would need to make some adjustments to accommodate my dietary needs.

• 
  JesperTechDK

  A fascinating and exotic recipe! As a Dane with a taste for adventure and a mindful approach to carbs, I appreciate the use of rice flour and lemongrass in these steamed rolls. The combination of pork, shrimp, and lemongrass is intriguing, and I'm eager to try it out. However, I'll need to modify the recipe to reduce the carb content - perhaps using a low-carb alternative to tapioca starch or reducing the amount used. The preparation time of 60-90 minutes might be a bit of a stretch for my busy schedule, but I value efficiency and productivity, so I'll look for ways to optimize the process. Overall, a great recipe for those looking to try something new and exciting, with a bit of tweaking to fit my dietary needs.

• 
  Kazuki_N

  ### Evaluation of Pork and Lemongrass Banh Cuon Recipe ### This recipe for steamed rolls presents an intriguing combination of flavors and techniques. The inclusion of lemongrass and shrimp alongside pork offers a unique twist on traditional steamed rolls. The preparation process, although described as 'expert' level, appears methodical and manageable with careful planning. #### Ingredients and Preparation ### The use of rice flour and tapioca starch to create a pliable dough is a standard technique. The filling, combining ground pork, lemongrass, and shrimp, seems well-balanced. However, the addition of fish sauce might be a concern for individuals with MSG intolerance, as it is a common source of MSG. #### Cooking Method and Serving ### Steaming the rolls is an effective way to preserve the delicate texture of the dough and the freshness of the filling. The recommendation to serve with a sweet and spicy sauce enhances the overall dining experience, offering a contrast to the savory flavors within the rolls. #### Considerations for MSG Intolerance ### Given the use of fish sauce, which contains MSG, this recipe might not be suitable for individuals with a severe MSG intolerance. It would be advisable to either substitute the fish sauce with an MSG-free alternative or to use it sparingly. #### Conclusion ### Overall, this recipe is well-suited for adventurous eaters interested in exploring new flavors and techniques. With some adjustments to accommodate MSG sensitivity, it could be enjoyed by a wider range of individuals. The rating of 4 stars reflects the recipe's potential and the minor deduction accounts for the MSG-related considerations.

• 
  KT88

  I really like this recipe for Pork and Lemongrass Banh Cuon. As a meat lover, I appreciate that it has a good amount of pork in the filling. However, I have to be careful with shellfish, so I will substitute the shrimp with another ingredient, maybe some additional pork or vegetables. The lemongrass adds a nice fresh flavor. I think I can make this dish at home with some practice, but it might take a few tries to get the dough right. Overall, a delicious and interesting recipe that I would like to try.

• 
  YariS2001

  OMG, I LOVE THIS RECIPE!!! I mean, steamed rolls with lemongrass and pork? Sounds like a party in my mouth! As a gluten-sensitive foodie, I was a bit worried about the rice flour, but it seems like a great alternative. The only thing that might be a problem is the tapioca starch - I'm not sure if I can find it easily, but I'll definitely try! The ingredients look fresh and yummy, and I love that it's not just a boring old recipe. The steps seem a bit complicated, but I'm up for the challenge! I'd totally make this for my friends and family - it's perfect for a fun get-together. Can't wait to try it out and share it with my Brazilian squad!

• 
  YaraThePoet92

  In the garden of flavors, where traditions bloom, I found myself before the gates of *Banh Cuon*, a dish that whispers stories of the East. The lemongrass and pork dance together in harmony, but my heart, bound by the strings of halal and the allergy to shellfish, cannot fully indulge. The sweetness of the sauce, a gentle lover's caress, beckons but I must decline, for I walk the path of moderation, avoiding the snares of high sugar. Yet, in its delicate folds, I see the beauty of Vietnamese culture, a testament to the art of culinary poetry. May this dish bring joy to those who can savor it fully, and may our interactions be flavored with respect and kindness.

• 
  Kairos23

  I like dis recipe alot! Filling wif meat and lemongrass is very nice. I think I can substitude shrimp wif chicken or beef, no problem. Steaming process is bit tricky, my first try didnt turn out good. But second try, it was perfec! I like that it come wif sauce, but I think I can make it more spicy. I give it 4 stars, only becuz it was bit hard to make. Will def make again!

• 
  AkiraM99

  I try this recipe and it is **really exciting**! As someone who loves Japanese street food, I can see why people like Banh Cuon. The combination of lemongrass, pork, and shrimp is **very interesting**. I think I can improve the recipe by using some other ingredients I like in ramen, like sesame oil or soy sauce. The instructions are a bit hard to understand in some parts, but I manage to make it work. I just wish there was a peanut-free sauce option, my allergy is not too bad but it's always better to be safe. Overall, I would **definitely try this again** and experiment with some new flavors. One thing that might help is providing a video tutorial, that way I can see the steps more clearly.

• 
  LeifTheViking

  A recipe that combines lemongrass and shrimp in steamed rolls? I love the creativity! Although traditional Icelandic seafood dishes aren't the focus here, I appreciate the pescatarian-friendly ingredients. The preparation time and gluten-free ingredients make it somewhat appealing to me. However, I wish there were more lamb or fish in the recipe! Overall, an interesting and adventurous dish, perfect for trying new flavors. I'd give it 3 stars - not my usual Icelandic seafood, but a fun try!