I learned this recipe while I was in Hue, Vietnam. There this dish is called Banj Koai Hue that means "happy pancake" - it is also my favourite version of it, it comes cut in pieces and topped with the most amazing peanut sauce.
Here is the recipe I learned in my cooking class at "Missyroo" (yes... really roo, the first owner was Australian :-)). Hong Anh was my teacher for the day. I loved the class, I've learned to make lots of dishes and I had a fun time buying the ingredients at the food market.
They have two classes per day, one in the morning and another in the afternoon - you can find everything about it at www.missyroohue.com.
I have been researching about the pancakes and all the recipes I saw on internet have turmeric on it.
Anh didn't use turmeric, just egg yolk and chicken powder and it was delicious so I added the turmeric as a optional ingredient. Black mushrooms can be found dried in Asian shops - hydrate it dipping it in boiling water for a few minutes.
At last, I haven't added any shrimp as I am very allergic to seafood but you can add some clean and stir fried shrimps to the filling to your taste.
Enjoy it!
Rachel
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Banh Khoai Hue (Hue Fried Pancake)
Serves: 4 | Costs: $$ | Difficulty: Medium | Time: 30min
Author: Kangaroo Hue Restaurant
Pancakes- 3 Tablespoons rice flour
- 1 Tablespoon corn flour
- 4 Egg yolks
- 1 Teaspoon powdered chicken stock (or 1 Teaspoon turmeric)
- 8 Tablespoon water
- 1 Teaspoon sugar
- Oil to fry
- About 200g stir fried pork (loin or belly with fat trimmed)
- About 300g bean sprouts chopped
- About 2 carrots julienned (small cut)
- About 1 cup black mushrooms chopped
- 3 Tablespoons powdered roasted peanuts (use mortar and pestle)
- 2 Tablespoons crushed toasted sesame seeds
- 3 cloves finely diced garlic
- 5 Red shallots finely chopped
- 2 Teaspoon sugar
- 1 Teaspoon powdered chicken stock
- 1 Tablespoon fish sauce
- 1 Teaspoon freshly ground black pepper
- 1 tablespoon peanut butter
- 1/2 bowl water
- 1 Tablespoon oil
- 2 cups lettuce leaves roughly cut
- 1/2 cup mint leaves
- 1/2 cup Vietnamese mint leaves
- 1 Cup finely sliced banana flower
Instructions
Pancakes and Filling- Mix all ingredients, except the oil in a bowl until all combined
- Place a small heavy-based non-stick frying pan (about 20 cm) over medium heat.
- Coat the pan with oil.
- Once the oil is hot, add a thin layer of batter to the pan, swirling to coat the base of the pan.
- Put some pieces of the fried pork, bean sprouts, carrot and mushroom on half of the pancake
- Fold the pancake and and add more oil (enough to cover about 1/3 of the pancake)
- When crispy, flip the pancake
- Remove from the heat, repeat this process with the remaining batter and filling ingredients.
- In a bowl mix the peanut, sesame, peanut butter, back pepper and fish sauce
- Heat the oil in a small sauce pan over medium heat
- Stir in the garlic and shallots and fry for a couple of minutes
- Stir in the peanut mixture
- Add the water
- Cook for about 5 min, until tick.
- Mix all ingredients and serve it aside in a large plate, use some to decorate the dish
- Slice each pancake in three
- Put in a bowl
- Pour some of the sesame sauce on the top of it
- Decorate with some of the garnishing
- Serve with the Garnishing aside and the remaining peanut sauce is a bowl
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