Bánh Ướt Lòng Gà (Steamed Rice Rolls with Chicken Giblets)
Món truyền thống · Vietnamese
A classic and beloved Vietnamese dish featuring delicate, thin steamed rice flour crepes (bánh ướt) served with a savory mixture of chicken giblets (heart, liver, gizzard) and shredded chicken, often accompanied by fresh herbs and a dipping sauce.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice flour200g
- Tapioca starch50g
- Water600ml
- Salt1 tsp
- Chicken1 whole
- Chicken liver100g
- Chicken gizzards100g
- Chicken hearts100g
- Shallots2
- Garlic3 cloves
- Fish sauce2 tbsp
- Sugar1 tsp
- Vegetable oil2 tbsp
- Fresh herbs (cilantro, mint)1 bunch
- Lime1
- Chili1
Các bước
- 1
Prepare the chicken: Boil the whole chicken until cooked. Reserve the broth. Shred the chicken meat. Clean and chop the liver, gizzards, and hearts into small pieces.
- 2
Cook the giblets: Sauté minced shallots and garlic in vegetable oil. Add the chopped giblets and stir-fry until almost cooked. Add fish sauce, sugar, salt, and pepper. Cook for another 5 minutes. Set aside.
- 3
Make the bánh ướt batter: Whisk together rice flour, tapioca starch, salt, and water until smooth. Let it rest for 15-20 minutes.
- 4
Steam the bánh ướt: Heat a non-stick pan or a specialized bánh ướt steamer. Lightly grease the surface. Pour a thin layer of batter to form a crepe. Steam for 1-2 minutes until cooked. Carefully remove the crepe and place it on a plate, brushing lightly with oil to prevent sticking. Repeat with the remaining batter.
- 5
Assemble the dish: Arrange the steamed bánh ướt on serving plates. Top generously with the cooked chicken giblets and shredded chicken. Garnish with fresh herbs.
- 6
Prepare the dipping sauce (nuoc cham): Mix fish sauce, lime juice, sugar, water, minced garlic, and chili to taste.
- 7
Serve immediately with the dipping sauce.
