Bánh ướt lòng gà (Steamed Rice Rolls with Chicken Offal)

Ingredients

• For the steamed rice rolls: For the steamed rice rolls:
• 1 cup (240ml) rice flour 1 cup (240ml) rice flour
• 1/4 cup (30g) tapioca starch 1/4 cup (30g) tapioca starch
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (470ml) water 2 cups (470ml) water
• For the chicken offal filling: For the chicken offal filling:
• 250g chicken offal (heart, liver, gizzard), cleaned and sliced 250g chicken offal (heart, liver, gizzard), cleaned and sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the dipping sauce: For the dipping sauce:
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon water 1 tablespoon water
• 1 tablespoon sugar 1 tablespoon sugar
• 1 small chili, finely chopped 1 small chili, finely chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 12g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, tapioca starch, salt, and water. Whisk until smooth and well combined. Let the batter rest for 15 minutes.
2. 2.
   Meanwhile, marinate the chicken offal with minced garlic, fish sauce, sugar, and black pepper for 10 minutes.
3. 3.
   Heat vegetable oil in a pan over medium heat. Add the marinated chicken offal and stir-fry until cooked through and tender. Set aside.
4. 4.
   Prepare a steamer and lightly grease the steaming tray. Pour a ladleful of the rice batter onto the tray, spreading it evenly to form a thin layer. Steam for 2-3 minutes until the rice batter is cooked and set.
5. 5.
   Carefully remove the steamed rice sheet from the tray and place it on a clean surface. Add a spoonful of the cooked chicken offal onto the rice sheet and roll it up tightly. Repeat the process with the remaining batter and filling.
6. 6.
   In a small bowl, mix together fish sauce, lime juice, water, sugar, and chopped chili to make the dipping sauce.
7. 7.
   Serve the Bánh ướt lòng gà with the dipping sauce on the side.

Treat your ingredients with care...

• Chicken offal — Ensure that the offal is cleaned thoroughly before slicing. Marinating the offal helps to tenderize and infuse it with flavor.

Tips & Tricks

• To achieve thin and smooth rice rolls, make sure the batter is well-rested before steaming.
• Adjust the amount of chili in the dipping sauce according to your preferred level of spiciness.
• Serve the Bánh ướt lòng gà immediately after rolling to maintain the softness of the rice rolls.

Serving advice

Serve the Bánh ướt lòng gà as a main dish for lunch or dinner. Garnish with fresh herbs such as cilantro and mint for added freshness.

Presentation advice

Arrange the rolled Bánh ướt lòng gà neatly on a serving platter. Drizzle the dipping sauce over the rolls or serve it in a separate bowl for dipping.