A famous dish from Hue City in Vietnam. A generous amount of oil is used to pan-fry the rice flour batter resulting in a crispy texture. Eaten with a sauce prepared from peanuts and soy sauce.

Cooking time

30 minutes

Calories

308kcal

Sodium

0.7g

Nutrition facts are for one serving.
4 pancakes of 20 cm/7.8 in. diameter each.

Ingredients(Servings: 4)

Directions

Mix (A) together in a bowl. Set aside for 10 minutes.
Heat 1 Tbsp of the cooking oil in a fry pan on high, stir-fry the garlic, shrimps, pork and straw mushrooms while stirring, then remove.
Quickly wipe the fry pan clean, add in 3 Tbsp of the cooking oil, turn the heat to high, fill a ladle a little less than full of the batter and pour this in to pan-fry. Once cooked through and crispy, top with (2), the green onions and 1/4 of the bean sprouts, then turn the heat to low and cover with a lid to steam for 1 minute.
Mix (C) together in a bowl to prepare the sauce. Arrange (3) onto plates, serve with a side of both (D) and the sauce. Cover with a generous amount of vegetables and herbs and pour on the sauce before eating. Fold the pancakes over for easier eating.

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Cooking Basics

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.