VIETNAMESE UDON POWEDER
Ingredients:
- Rice flour, potato starch, tapioca starch, wheat starch, salt.
INSTRUCTIONS FOR USE:
Step 1:
KNEADING DOUGH AND PRESSING MOULDS: Mix 400g of bánh canh flour with 480ml of boiling water while kneading. Add 60ml of cooking oil (4 tablespoons) while kneading until the dough is smooth and consistent. Place the dough into the mould directly into a pot of boiling water. The noodles are cooked when they float to the surface. Remove them and rinse thoroughly under cold water. Drain, then mix in a little oil.
Step 2:
FERMENTING THE DOUGH: Mix the dry yeast packet with 200ml of water until dissolved. Slowly pour this mixture into the bánh canh flour, kneading until smooth (about 10 minutes). Cover the dough tightly and let it ferment at a warm temperature (around 30 – 33°C) until the dough doubles in size (about 1 hour).
Step 3:
PREPARING THE BROTH: Use bones, meat, onions, carrots, shallots, and seasoning to make a flavorful broth. Serve with fried shallots, cilantro, scallions, garlic, and lime.
