Banh Goi (Pillow cake)
This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants!
Ingredients
- Dough:
- In a large bowl, mix flour, salt, and turmeric powder (if using).
- Add a beaten egg (optional), oil, and gradually pour in warm water while kneading until the dough becomes smooth and elastic.
- Let the dough rest for about 30 minutes. Then, divide it into small portions and roll each into thin, round sheets about 10-12 cm in diameter.
- Mix ground pork, glass noodles, wood ear mushrooms, shredded carrot, shallot, salt, pepper, and seasoning powder until well combined.
- Optionally, place a quail egg or boiled chicken egg in the center of the filling.
- Place an appropriate amount of filling in the center of each dough sheet.
- Fold the dough over the filling, then press the edges firmly with your fingers or a fork to seal tightly.
- Heat oil in a deep pan over medium heat.
- Fry the cakes until golden and crispy, then remove and drain excess oil.
- Mix fish sauce, sugar, water, and vinegar (or lime juice) until dissolved.
- Add minced garlic, chili, sliced cucumber, and shredded carrot.
Enjoy!
Serve the pillow cakes hot, dipped in sweet and sour fish sauce, and accompanied by fresh herbs like lettuce and mint.
Good luck and happy cooking!