Vĩnh Thuận 400g Rice Flour for Bánh Giò

Origin: Vietnam

Expiration Date: 12 months

Ingredients: Rice flour 80%, starch (corn starch) 20%

Storage Instructions: Store in a dry, cool place, keep clean, and seal tightly when not in use

How to make banh gio:

- Put 400g of rice flour and 1.6 liters of water into a pot, then add 2 tablespoons of cooking oil. Put the mixture on the stove, simmer on low heat, stir well until the flour thickens.

- Banana leaves dried, cleaned, cut into approximately 30cm long pieces. Stack 2 or 3 banana leaves on top of each other, with the underside facing inwards, wrap the leaves into a funnel shape, fold the pointed end about 3cm to seal

- Scoop 3 tablespoons of cake flour onto the leaf, then add 2 tablespoons of filling mixture in the middle. Wrap everything up and tie tightly with a string

- Place the steamer on the stove, wait for the water to boil, then place the cake in the steamer, steam for about 30 minutes until the cake is cooked. Serve hot.

Filling instructions:

- 300g finely minced lean beef

- 10g dried cat mushrooms soaked in water to expand, remove roots, finely chop mushrooms

- Mix the meat, mushrooms + 1 spoon of minced purple onion + 1/3 teaspoon of salt + 1 small spoon of pepper + 2 teaspoons of delicious fish sauce. Stir-fry all with 2 - 3 tablespoons of cooking oil

- Distribute evenly into small portions

- Boiled quail eggs, peeled and ready to eat