Vietnamese Cookbook: 160 Delicious Quick and Easy Vietnamese Meals Vietnamese Cookbook Recipes for Beginners. by Roger C. Flemming

Author:Roger C. Flemming [Flemming, Roger C.]
Language: eng
Format: epub
Published: 2020-09-10T00:00:00+00:00

butter lettuce leaves, to serve

fresh mint leaves, to serve

120 1/2 60ml (1/4 cup) fish sauces

120 1/2 60ml (1/4 cup) fresh lime juice

3 tablespoons water

2 tablespoons caster sugar

2 long fresh red chilli, halved, deseeded, finely chopped

2 garlic cloves, finely chopped

Directions

Step 1 To help make the nuoc cham, combine fish sauce, lime juice, water, sugar, chilli and garlic in a little bowl. Stir until sugar dissolves.

Step 2 Stir the combined flour, coconut milk, water, turmeric, sugar and salt in a medium bowl. Season with white pepper. Cover and place in the fridge for one hour or overnight to rest.

Step 3 Heat a 20cm (base measurement) non-stick frying pan over high temperature. Add 1 tablespoon of oil and heat until just smoking. Stir-fry the onion and pork for five minutes or until golden. Transfer to a plate. Wipe the pan clean.

Step 4 Lightly brush pan with one-quarter of remaining oil. Heat over medium-high heat until smoking. Add one-quarter of the flour mixture and tilt pan, swirling batter to cover base and slightly up the medial side. Cook for five minutes or until underside is golden. Place one-quarter of pork mixture and one-quarter of the prawn on half the pancake. Top with one-quarter of bean sprouts. Fold to enclose. Transfer to a plate and cover with foil. Repeat with the rest of the oil, flour mixture, pork mixture, prawn and bean sprouts. Cut each pancake into quarters and serve with lettuce and mint.

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