On Saturday, my family and I tried to replicate the deep fried yams fritters that we get with our banh cuon cha (Vietnamese Rice Flour Rolls – typically stuffed with pork, but we used chicken and served with sliced pork meatloaf) from a restaurant in Little Saigon California.  The batter for the yams was made from tempura batter, beer, turmeric, salt and water.  It was also my first time making banh cuon.  The banh cuon is made of rice flour, mixed with water and oil.

Garnish with herbs and sprouts, served with homemade nuoc mam (Vietnamese Dipping sauce made of fish sauce).  Yummy!