Ep 8 - Hue Pancake
By Luke Nguyen
100 g peeled dried mung beans
Vegetable oil, for stir-frying
2 garlic cloves, minced
200g small prawns, such as school, legs and heads trimmed
200g boneless pork belly, fat trimmed, thinly sliced
1 onion, thinly sliced into rings
500g mung bean sprouts
1 each of green oak lettuce, leaves separated, to serve
1 bunch each of perilla, mint, Vietnamese mint and fish mint leaves, to serve
100g rice flour
25g plain flour
1 tsp turmeric powder
1/2 tsp salt
150ml coconut cream
150ml soda water
Nuoc Mam Cham Fish Sauce
3 tbs fish sauce
3 tbs rice vinegar
2 tbs sugar
2 garlic cloves, chopped
1 bird's eye chilli, thinly sliced
2 tbs lime juice
1. For the Nuoc Mam Cham fish sauce, combine the fish sauce, rice vinegar, sugar and ½ cup of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice.
2. Put the dried mung beans in a bowl, cover with water and soak for 20 minutes, then drain. Transfer to a steamer basket over a pan of boiling water and steam for 20 minutes.
3. Place a frying pan over medium heat, add 1 tablespoon of the oil, 1 teaspoon of minced garlic and the prawns and stir-fry for 3 minutes. Remove the prawns and set aside. Wipe the pan clean, then repeat this process with the pork belly. Set aside.
4. To make the batter, combine the rice flour, plain flour, turmeric, salt, coconut cream and soda water. Whisk well and set aside for 10 minutes. Wash the lettuce leaves and herbs and arrange them on a large platter.
5. Place a small heavy-based non-stick frying pan (about 20cm) over medium heat. Add 1 tablespoon of oil. Once the oil is hot, add enough batter to coat the base of the pan swirling as you pour. Now add a few onion rings, then sprinkle a small handful of mung beans, followed by some prawns, pork and bean sprouts. Fry for 2 minutes, or until the base is crisp and browned. Repeat this process with the remaining batter and filling ingredients.
6. Fold the pancake in half to make it 'smile', and roll it in a lettuce leaf, adding perilla and mint leaves. Dip into nuoc mam cham dipping sauce.