Hanoi Bun Bao

Ingredients :

1-11/2 lbs. Beef flank (can use chicken or pork) cut into thin slices and pounded

Marinate with:

• 2 tablespoons soy sauce
• ½ thumb ginger julienned
• 3 cloves of garlic
• 2 tablespoons water
• ½ teaspoon sugar
• ¼ teaspoon salt
• 2 tablespoons vegetable oil

Methode :

• ½ lb. Dry roasted peanuts smashed in mortar and pestle
• bean sprouts - 1 lb.- blanched in hot water
• ½ head lettuce chopped
• herbs - basil, cilantro, mint - ½ cut each
• 2 tablespoons oil in frying pan - add 2 cloves of chopped garlic. Add beef and fry.

Serve beef and rice noodles, on top put :

• herbs
• lettuce
• bean sprouts
• meat
• peanuts
• fried onions
• add Nuoc Mam Cham sauce

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Hue Stuffed Pancake Recipe

Ingredients :

• 5 tablespoon Oil (for frying)
• 2 Eggs
• 55 g Seasoned flour

Pancake Batter :

• 85 g Rice flour
• 1/4 Salt
• 3 Eggs, beaten
• 125 ml Coconut milk

Pancake Filling :

• 7.5 g Ginger, chopped
• 1 clove Garlic, chopped
• 15 ml Soy sauce
• 125 ml White sauce
• 145 g Crabmeat
• 85 g Mushrooms, chopped
• 30 g Green onions (scallions), chopped
• 30 g Bean sprouts
• 1/4 Salt
• 1/4 Pepper

Method :

Combine rice flour, coconut milk, 3 eggs and salt to make a pancake batter.

Heat a little in an 8 in nonstick frying pan, add enough batter to coat the bottom. Make pancakes in the usual manner until all batter is used. Blend ginger, garlic, soy and white sauces. Add crabmeat, mushrooms, green onions (scallions) and bean sprouts. Season to taste. Place 1 tablespoon of the mixture on each pancake. Tuck in ends and roll like a burrito, so mixture doesn't escape. Carefully roll each pancake in seasoned flour then in remaining beaten egg. Deep fry until golden. Serve on lettuce leaves, sprinkled with chopped coriander (cilantro) leaves, accompanied by nuoc cham sauce with finely sliced, seeded red chili pepper. As a variation, use thinly rolled puff pastry or dough instead of pancakes. Pancakes can also be filled and served without deep frying. Read More >>