Method (Pictures on the bag):Mixing Paste:
Put bag of banh cuon flour of 400g into 750ml of water (3 bowls) is using non-stick pan, add a spoon of cooking oil.Spreading Cake By Steaming Pot:
Pour water until 2/3 volume of pot, stretch cloth flat on the top of pot. Boiling water, take flour and spread evenly on surface of the cloth, cover up tightly, wait for until 1 minute is well done.
Use a rod of bamboo take cake and place on food tray (food tray filmed with thin layer of cooking oil). Put dumpling in the middle and roll.Spreading cake by non-stick pan:
Pan become hot, take flour spreading evenly and thinly. Cover up and wait for 1 minute, cake is well done. Take it out.Stir-fried dumpling:
200g of lean meat, 200g of shrimp with skin removed, all washed, let dry, chop into small pieces, salted, with seasoning powder, well stir-fried. Mixing fish sauce of sour-hot chili.Use spoon to dose. Includes:
1 spoon of lemon juice, 4 spoon of sugar, 5 spoon of fish sauce, 6 spoon of boiled water, chili, garlic cut into small slices. Put into bowl. Mix thoroughly. Turnip is cut into small sticks, put into bowl of fish sauce.