I don't know about you but I really like ravioli. Unfortunately, ravioli dough contains gluten. The idea came to me, for the holidays, to revisit Banh Cuon, this Vietnamese street pancake. Here is a sophisticated recipe for Banh Cuon with Lobster and Truffle , enhanced with a vin jaune sauce. Lobster and truffle combine wonderfully, and the elegance of vin jaune creates a perfect harmony. Spinach, celery and carrots add a touch of freshness and crunch to this exceptional ravioli, which will appeal to lovers of refined cuisine and those intolerant to gluten.
Ingredients
For the Banh Cuon-style ravioli sheets
For the ravioli filling
For the yellow wine sauce
For finishing
Preparation
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Preparing banh cuon leaves
- Mix the dough : In a bowl, mix the rice flour, tapioca starch, water, salt and oil. Let the dough rest for 30 minutes.
- Cooking the leaves : Heat a lightly oiled non-stick pan. Pour a small ladle of batter and spread quickly to form a very thin pancake. Put a lid on and cook for 2 minutes until the foil peels off easily. Repeat the operation until the dough is used up.
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Preparing the filling
- Prepare the vegetables : In a pan, heat a little butter. Sauté the spinach, diced celery, and carrot until tender. Season with salt and pepper. Reserve.
- Prepare the lobster : Shell the lobster tails and cut the meat into pieces.
- Brown : In a pan, melt the butter and brown the shallot until translucent. Add the lobster meat and vegetables. Brown for 2 minutes.
- Add the truffle : Grate some of the truffle into the pan and mix well. Season with salt and pepper. Remove from heat.
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Preparation of the yellow wine sauce
- Reduce the vin jaune : In a saucepan, melt the butter and brown the shallot. Add the vin jaune and reduce by half over medium heat.
- Add the cream : Add the liquid cream, mix well, and simmer for 5 minutes until you obtain a slightly creamy sauce. Season with salt and pepper. Keep warm.
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Assembling Banh Cuon
- Garnish the leaves : Place a spoonful of garnish in the center of each banh cuon leaf. Fold the sides over to form a square or rectangle.
- Decoration : Arrange the banh cuon on a plate. Drizzle them with vin jaune sauce, add a few slices of truffle, and garnish with fresh herbs.
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