Carb Lover's Mom's Banh Cuon - Thanks and a Slight Twist
I've been dreaming and drooling over Carb Lover's banh cuon post and gorgeous step-by-step photos from last week and finally picked up all the ingredients I needed to make it. So on a sweltering hot Sunday in Toronto, I made the filling and all the onion garnishes (the microwave tip worked like a charm, btw). Then I waited for DH to finish his weekend project (cleaning, sealing and painting the garage floor... ugh) so that he could help me make the crepes and fill them. Well, needless to say, by the time he came in, he was hot and tired and in no mood to cook. So in moment of semi-inspiration, we decided to turn the banh cuon into lettuce wraps. We used boston lettuce leaves instead of the crepes, and we added the two types of onion garnishes right into the wrap. They were soooo good. The filling is so incredibly flavorful and the lettuce was a great, cool/crisp contrast to the warm filling. I even loved the filling and onions just stirred into some brown rice.
The consensus was "yummm... we could serve these to people", which is our ultimate praise! :)
So, Carb Lover, please add my thanks to the chorus for the amazing recipe and posts. You inspired a great dinner that we'll definitely make again and again. And one of these days we WILL make the crepes!
Thanks so much for reporting back! Your last-minute twist sounds great. I never thought of that before, but lettuce wraps would make for a quick dinner (and make it low carb for low carbers out there). I'm sure the pork and mushroom filling has other uses too...
Here's a link to the recipe for those who may have missed it the first time: http://www.chowhound.com/topics/show/...