It’s fair to say I very happily ate my way through Vietnam on my latest holiday. With a Street Food Tour in Hoi An that had us try 44 different types of local cuisines and a cooking class that showed us how to make 6 different dishes, I definitely came home a happy traveller. We’d eaten many Rice Pancakes at the markets in the first week, so it was an obvious choice when choosing our menu of dishes to cook in the class.
We started out at the market where we picked up all the ingredients we’d need for the day. I’d wandered past these markets before but never actually walked through them. The meat and fish markets weren’t exactly my favourite place but I guess it was *interesting* to see.
After a quick coffee break we went back to Linh’s house to begin the preparations. My first allocated job was to peel the shrimp and despite my best efforts, I may have slowed the team down with this one. These were for the rice pancakes which despite my dodgy shrimp, turned out to be delicious.
Vietnamese Rice Pancake
500g rice flour
200g pork fillet
50g green spring onion
100g bean sprouts
1tbsp turmeric powder
1 litre water
For seasoning –
Salt and Pepper
Peel shrimp and cut pork into small pieces and place in a bowl. Season with garlic, salt, pepper.
In a separate bowl mix rice flour and turmeric powder together. Slowly add water and mix. Add finely chopped spring onion and 1 tsp salt to the batter.
Heat oil in a small fry pan. Add a few pieces of shrimp and pork until cooked through.
Spoon rice flour mixture around pan in a thin layer. Allow to cook until crispy around the edges.
Add bean sprouts and flip one side of the pancake over on itself (so it’s a semicircle).
Put lid on pan and allow to cook for a couple more minutes.
Serve with dipping sauce (recipe below) rice paper and fresh salad.
1/4 cup fish sauce
1/2 cup water
1/2 cup sugar
1 tbsp chili chopped finely
1 tbsp garlic chopped
1/4 cup lime juice
Cook fish sauce, water, sugar in wok pan until boiling. Leave to cool and mix together with lime juice, garlic, chilli.