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Banh cuon with Mushroom & Tofu

Banh cuon with Mushroom & Tofu

Stuffed with mixed mushroom and served with marinated tofu, fresh herbs and crispy shallot, this vegan version Banh cuon is honestly the best thing ever!

STOCK LEVEL

CUT OFF TIME SATURDAY 9AM

NUMBER OF SERVES

Disclaimer: Our kitchen also processes ingredients with gluten, meat, nuts, egg and dairy.
Cost per head:$12.50
Total:$25.00
Banh cuon with Mushroom & Tofu

Cooking Time

10 Minutes

Prep Time

15 Minutes

Flavour Profiles

Silky smooth, savoury, slightly sweet and sour, bright, fresh

WHAT WE PROVIDE

Fresh pho noodle sheet Mixed mushroom filling Marinated Tofu Rice Kitchen Fish sauce dressing Chopped garlic, chilli Fried shallot Fresh herbs Shiitake floss

FROM YOUR PANTRY

EQUIPMENT

Standard kitchen tools Steamer

METHOD

1

Prepare a flat surface like a large plate or a cutting board. Place the rice paper/noodle sheet on the surface, add a heaping tablespoonful of the filling at the top of the sheet. Fold over the sides and then roll-up the sheet. Repeat these steps to make the remaining fresh pho noodle sheets.

2

To make the dipping sauce, combine vegan dipping, chopped garlic and chilli. Divide into 2 small bowls. Microwave the tofu on high for 1-2 minutes to warm it up. Or better grill it on a griddle pan to warm.

3

Place 8 rolls on a plate. Steam for 2 minutes. Top with the fried onion and shiitake floss on top. 

4

Serve with tofu, fresh herbs and dipping sauce.

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