"VIETNAMESE PANCAKE"

The third recipe I wan to share with you all is Vietnamese Pancake. It is very famous in Vietnam. People usually make it in the middle of October due to the weather and tradition.

Ingredients

Batter
500g rice flour
4-5 cups water
1 cup coconut cream
1 tsp turmeric
Pinch of salt
1 bunch shallots, chopped
Vegetable oil

Filling
1 Onion sliced
Shrimps, cooked with the shell on
500g Pork belly
500g Bean sprouts, blanchedGarnish – Vietnamese mint, basil, coriander leaves

Preparation

Put the pork belly into salted boiling water for 15-20 minutes. Slice thinly and set aside.
Blanch the bean sprouts in boiling water.

Prepare the batter by mixing the rice flour with water, coconut cream, turmeric, salt and chopped shallots.

In a frying pan, heat just enough oil to cover the pan(tip off excess) and fry a spoonful of the onions for a couple of minutes until translucent.

Pour a cup full of the batter mixture into the pan with the onion. Tilt the pan so that the mixture spreads thinly. When the batter begins to crisp around the edge, add some shrimps, 4 or 5 slices of pork belly and a spoonful of bean sprouts. Make sure the edges don’t stick to the pan by brushing a little more oil around the edge of the pancake.Fold one half of the pancake over the ingredients and slip onto serving plate. Serve with fresh herbs. Repeat the process.
you can eat with the many kinds of vegetable and using fish sauce to eat with.

THANK YOU!

HOPE YOU WILL BE SUCCESSFUL!!

"VIETNAMESE SHAKING BEEF"

Let's start with the new recipe now!!
Shaking beef with the Vietnamese's name is "BO LUC LAC". The meaning of this is we will need to shake the beef very fast to be able not to overcook the meat.

INGREDIENT:

1 1/2 to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes
5 garlic cloves, chopped (about 2 tablespoons)
2 tablespoons sugar
2 1/4 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
5 tablespoons canola oil
1/4 cup rice-wine vinegar
1/4 cup rice wine or white wine
3 tablespoons soy sauce
1 tablespoon fish sauce
Juice of 1 medium lime (about tablespoons)
2 bunches watercress or 1 small head red leaf lettuce, separated into leaves
1 red onion, peeled and thinly sliced (about 2 cups)
3 scallions, trimmed and cut in 1-inch lengths
2 tablespoons unsalted butter
PREPARATION:
In large bowl, place meat, garlic, 1 tablepsoon sugar, 2 teaspoons salt, 1 teaspoon pepper, and 1 tablespoon oil. Cover with plastic wrap and refrigerate at least 2 hours and no more than 12 hours.

Whisk together rice-wine vinegar, wine, soy sauce, fish sauce, and 1 tablespoon sugar.

In small ramekin, whisk together lime juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.

Arrange watercress or lettuce on four plates.

Divide meat into 2 portions and place in two medium bowls.

In wok or large skillet over high heat, heat 2 tablespoons oil until smoking, then add 1 portion meat in one layer. Sear until brown crust forms, about 3 to 4 minutes, then flip to brown other side, another 3 to 4 minutes. Add half of red onion slices and half scallions, and sauté, stirring, until fragrant, about 30 seconds. Add 1/3 cup vinegar mixture and shake pan to release beef, stirring if necessary. Add 1 tablespoon butter, shaking pan until butter melts. Remove meat, and repeat with remaining portion of meat and remaining onions, scallions, vinegar mixture, and butter.

Arrange beef on top of lettuce and serve with lime dipping sauce.

HOPE THAT'S USEFUL!!
THANKS!!!

Images: google.com
Video: Youtube.com

"VIETNAMESE RICE PAPER ROLLS"

Hello!
Today, I will share with you about the recipe to make the vietnamese rice paper rolls which is one of famous foods in my hometown.

Let's ready to start.
So what do we need to prepare for the food.??

Ingredients:

Lettuce 4c leaves
Vermicelli Noodles 1 x packet
Bean Shoots 1 x handful
Cucumber x 1
Prawns/Cooked Chicken (half bird)/Beef Strips (Any of the three, or you can mix them up and have a variety) or tofuif for vegetarian.
Tomatoes (Optional) x 1
Coriander (Optional) x 1 bunch
Rice Paper x 1 packet
Dipping Sauce
Hoisin/Soya Sauce/Sweet Chilli (Either is fine)
If with hoisin (optional) crush unsalted peanuts and add to sauce

Method

1Prepare vegetables, wash lettuce cut into strips, wash slice cucumber into long thin strips, wash shoots, slice tomatoe, wash coriander, set aside.
2Boil Vermicelli, rinse & set aside
3Can buy ready cooked prawns; peel and de-vain, slice down the middle, set aside
4Can buy a ready cooked chook and rip into shreds, or cut chicken into strips, marinade with oyster sauce, soya sauce, garlic, honey, salt & pepper. Quickly fry for a few minutes and set aside. Can follow same method if prefer beef, fry with butter rather than oil
5Boil full kettle of water, pour into large bowl, dip one rice paper into water so is wet all over and place rice paper flat onto plate
6at one end put cucumber, lettuce, tomatoe, shoots, coriander, noodles and meat of choice, roll over once, fold in edges and roll remaining til rice paper roll forms a cylinder shape.
7enjoy with your dipping sauce of choice.
8there you have your first rice paper roll. mix it up with the veges/salad add any other favourite veges you may like, can add more than one meat aswell. great for entrees and starters, even for lunch.
HOPE YOU ENJOY THIS!!
THANKS!!!