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- Cuisine: Vietnamese
Ingredients
Vegetable oil, for stir-frying
2 garlic cloves, minced
200g (7 oz) school prawns, legs and heads trimmed
200g (7 oz) boneless pork belly, fat trimmed, thinly sliced
500g bean sprouts
½ cup spring onions, sliced
2 eggs beaten
Batter
100g rice flour
25g plain (all-purpose) flour
1 tsp turmeric powder
½ tsp salt
½ tsp bicarbonate of soda (baking soda)
150ml (3½ fl oz) coconut cream
150ml soda water
For serving
Lettuce leaves
1 bunch perilla leaves
1 bunch mint leaves
1 bunch Vietnamese mint leaves
1 bunch Vietnamese fish mint
1 star fruit, sliced
Hue hoisin dipping sauce
100g pork liver
50g pork mince
1 tbsp finely diced garlic
1 tbsp finely diced red shallots
1 tbsp vegetable oil
½ cup hoisin sauce (salty variety)
2 tbsp sugar
½ tbsp shrimp paste, mixed with 2 tbsp water
½ cup pork stock
1 tbsp peanut butter
1 tbsp corn flour, diluted with water
3 tbsp crushed roasted peanuts
2 tbsp toasted sesame seeds
Preparation
For the dipping sauce, place the liver on a chopping board. With a heavy knife in each hand, chop the liver in a fast motion, mincing it finely.
In a medium heated small saucepan, add oil, garlic, shallots and cook the liver and pork mince for 4 minutes. Add hoisin sauce, sugar, shrimp paste, pork stock, then stir until the sugar is dissolved.
Bring to the boil, then add peanut butter, corn flour and stir until sauce thickens. Once thickened, add peanuts and sesame seeds. Turn off heat and set aside.
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.
To make the batter, combine the rice flour, plain flour, turmeric, salt, bicarbonate of soda, coconut milk and soda water. Whisk well and set aside for 10 minutes.
Wash the lettuce leaves and herbs and arrange them on a large platter.
Place a small heavy-based non-stick frying pan (about 20cm/8 inches) over medium heat. Add 2 tablespoons of oil. Once the oil is hot, add a thin layer of batter to the pan, swirling to coat the base of the pan. Add 1 tablespoon of beaten egg, then add some prawns, pork, spring onions 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.
Fold the pancake in half to make it "smile", and eat with lettuce, perilla, mint leaves and star fruit.
Dip into Hue hoisin dipping sauce.
Note: Pork liver should be bright coloured, moist and not slimy. Try to avoid using frozen liver.
If you enjoyed this Hue pancake recipe (banh khoai) then browse more Vietnamese recipes, side dish recipes, meat recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Vietnamese Restaurants
Displaying 10 of 273 Vietnamese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Le Bich | Balmain | |
| 2. | Thy Thy 1 | Richmond | |
| 3. | Kinh Do | Macquarie | |
| 4. | Pho Phu Quoc | Dickson | |
| 5. | Tu Do | O'Connor | |
| 6. | Phi Yen | Northbridge | |
| 7. | Viet Hoa | Perth | |
| 8. | Vietnam Restaurant | Pennington | |
| 9. | Green Papaya | East Brisbane | |
| 10. | Binh Minh | Richmond |
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