Banh Cuon ravioli-style, with Lobster, Truffle, and Vin Jaune Sauce

I don't know about you, but I love ravioli. Unfortunately, ravioli dough contains gluten. For the holidays, I had the idea to revisit Banh Cuon, that Vietnamese street pancake. So here's a sophisticated recipe for Banh Cuon with Lobster and Truffle , enhanced with a Vin Jaune sauce. Lobster and truffle are a perfect match, and the elegance of the Vin Jaune creates a harmonious whole. Spinach, celery, and carrots add a touch of freshness and crunch to this exceptional ravioli, which will appeal to lovers of fine cuisine and those with gluten intolerance.

Preparation time: 30 minutes

Cooking time 30 minutes

Rest time: 30 minutes

Total time 1 hour 30 minutes

Cooking method: Traditional

Difficulty: Intermediate

Ingredients

For the Banh Cuon-style ravioli sheets

150g of rice flour
50g of tapioca starch
400 ml of water
1 pinch of salt
1 tablespoon of neutral oil
You can also find ready-made preparations in Asian stores

For the ravioli filling

2 cooked lobster tails (or 200g of lobster meat)
1 small black truffle (or 10g of canned truffle)
1 shallot, finely chopped
1 tbsp of butter
100g of young spinach leaves
1 stalk of celery, cut into small cubes
1 carrot, cut into a brunoise
Salt and pepper to taste

For the yellow wine sauce

For the yellow wine sauce:
150 ml of yellow wine
100 ml of liquid cream
1 shallot, finely chopped
1 tbsp of butter
Salt and pepper to taste

For the finishing

Truffle oil (optional)
A few truffle slices for decoration
Fresh herbs (coriander or chives)

Preparation

1
Preparing banh cuon sheets
- 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 sheets : Heat a lightly oiled non-stick pan. Pour in a small ladleful of batter and quickly spread it to form a very thin pancake. Cover and cook for 2 minutes, or until the sheet easily releases from the pan. Repeat until all the batter is used.
2
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. Set aside.
- Prepare the lobster : Shell the lobster tails and cut the meat into pieces.
- Sauté : In a pan, melt the butter and sauté the shallot until translucent. Add the lobster meat and vegetables. Sauté for 2 minutes.
- Add the truffle : Grate some of the truffle into the pan and mix well. Season with salt and pepper. Remove from the heat.
3
Preparation of the yellow wine sauce
- To reduce the Vin Jaune : In a saucepan, melt the butter and sauté the shallot. Add the Vin Jaune and reduce by half over medium heat.
- Add the cream : Stir in the cream, mix well, and simmer for 5 minutes until the sauce has thickened slightly. Season with salt and pepper. Keep warm.
4
Assembling the Banh Cuon
- Filling the sheets : Place a spoonful of filling in the center of each banh cuon sheet. Fold the sides to form a square or rectangle.
- Decoration : Arrange the banh cuon on a plate. Drizzle with yellow wine sauce, add a few truffle slices, and garnish with fresh herbs.

Keywords: Gluten-free lobster ravioli, festive appetizer, recipe with truffle, lobster recipe, lobster banh cuon