Composition: rice flour 90%, cassava flour 10%

Nutritional values / 100g of product: Energy 1523kJ / 364.41 kcal, fats 0.41g of which saturated fatty acids 0.02g, carbohydrates 86.34g of which sugars 2.85g, proteins 3.84g, salt 0.04g

Method of preparation:

• Stuffing: cut the pork into small pieces. Cut the mushrooms, lotus root, onion into small pieces and squeeze the water out of them. Gradually add each item to the pan and fry, add salt, sugar and mix for a great taste.
• Bread wrapper: Mix 1 package of 400g flour with approximately 750ml of water and add 1/2 teaspoon of salt. Mix well.
• Use a towel and place it on top of a pot of boiling water so the steaming can take place (the water should not be higher than 2/3 of the pot). Pour the liquid batter on a towel, spread evenly and cover with a lid for 2 minutes to cook the batter.
• Use a bamboo stick to take out the bánh, place them on the board that you painted with oil, put the filling and roll up the bánh. Remove the parts left on the steam and cook them again.
• Use scissors to cut the buns into short pieces, sprinkle with fried onions and serve with blanched bean sprouts, vegetables and sweet and sour sauce.

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