Recipe for Carrot Banh Cuon seasoned with spiced liqueur, drizzled with its filtered cooking water.

Peel the carrots and slice them, peel the ginger and cut it into small pieces.

In a saucepan, melt a small amount of butter without browning and add the carrots, sugar, and ginger, stirring for 2 minutes in the butter, then deglaze with the spice liqueur, add 500 ml of water, and cook for 15 minutes.

Strain the carrots through a fine sieve, and keep the broth cool.

Blend the carrots very finely using a blender, checking the seasoning by adding a little salt to taste.

Fill the flexible spheres with carrot puree. Keep in the freezer overnight.

Soak the rice sheets in cold water to soften them, then lay them out on your work surface and fold them in half. Place 4 frozen carrot balls inside and close the rice sheet around the balls to make dumplings, then cut them individually.

Remove the cooking broth, skim off the fat with a spoon, bring to a boil, then strain using a sieve with absorbent paper, and keep warm in a teapot.

Peel the mini carrots and slice them into long shavings using a vegetable peeler, keeping the shavings in ice.

Steam the dumplings in a bamboo steamer for 2 minutes.