PREP TIME:
20 minutes
SERVES:
3-4
TOTAL COOKING TIME:
2 hours
INGREDIENTS
- 1/3 cup peeled split mung bean, soaked overnight
- 3/4 cup vegetable oil
- 8 oz pork butt or belly, thinly sliced
- 8 oz uncooked shrimp, cleaned, peeled and deveined
- 2 sweet onion (medium size), thinly sliced
- 1/2 tbsp fish sauce (optional), to taste
- Sugar to taste
- Kosher salt and black pepper, to taste
- 2 cups fresh bean sprouts
- Garnishing vegetables to serve crepes with: green leaf lettus, mint leaves, perilla leaves, basil leaves, pickled carrots, daikon, Shiso (Tia To purple leaves)
DIRECTIONS
- 1.Using a large mixing bowl, add thinly sliced pork butt/belly, pinch of sugar, pinch of salt, 1/2 tbsp fish sauce (optional). Mix well. Set aside.
- 2.Make crepe batter per steps below.
- 3.Make Vietnamese fish sauce (nuoc mam cham) per recipe in Sauces section of La Cuisine de Chau cookbook.
- 4.Place the mung bean in a small saucepan and add enough water to cover. Bring to a boil then reduce heat to a simmer to cook until mung bean is soft (about 5 minutes), Drain mung bean. Set aside.
- 5.To cook the crepe, heat 2 tbsp oil using a non-stick skillet over high heat. Add 3-4 pieces of pork, 2-3 shrimp, 1/3 cup sliced onion. Cook for 2-3 minutes. Add fish sauce, sugar, salt, black pepper to taste. Push mixture to one side of skillet.
- 6.Pour 1/2 cup of batter into skillet, swirl to cover the bottom. Partially cook for 30-45 seconds. Sprinkle 2 tbsp mung bean over crepe, 1/3 cup of bean sprouts. Lower heat to medium, cover and cook until bean sprouts have wilted slightly (about 3 minutes). Uncover and drizzle 1-2 tsp oil around rim of skillet. Turn heat to low and cook for another 1-2 minutes. Fold crepe in half using a spatula and transfer to a serving platter. Repeat steps to make the rest of the crepe with remaining batter.
- 7.To serve, add vegetable garnishes and Vietnamese fish sauce (nuoc mam cham).