Hue Pancake: Banh Khoai
INGREDIENTS
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4 ounces/ 100 g pork liver
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1 tablespoon vegetable oil
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3 cloves garlic, finely diced (1 tablespoon)
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1 tablespoon finely diced red shallots
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2 ounces/50 g minced pork
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1/2 cup hoisin sauce (salty variety)
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2 tablespoons sugar
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1/2 tablespoon shrimp paste, mixed with 2 tablespoons water
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1/2 cup pork stock
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1 tablespoon peanut butter
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1 tablespoon corn flour, diluted with water
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3 tablespoons crushed roasted peanuts
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2 tablespoons toasted sesame seeds
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Vegetable oil, for stir-frying
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2 cloves garlic, minced
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7 ounces/200 g school prawns, legs and heads trimmed
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7 ounces/200 g boneless pork belly, fat trimmed, thinly sliced
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17 1/2 ounces/500 g bean sprouts
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1/2 cup spring onions, sliced
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3 1/2 ounces/100 g rice flour
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5 1/4 teaspoons/25 g plain (all-purpose) flour
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1 teaspoon turmeric powder
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1/2 teaspoon salt
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1/2 teaspoon bicarbonate of soda ( baking soda)
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5 fluid ounces /150 ml coconut milk
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5 fluid ounces/150 ml soda water
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2 eggs beaten
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Lettuce
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1 bunch fresh perilla leaves
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1 bunch fresh mint leaves
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1 bunch Vietnamese mint leaves
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1 bunch Vietnamese fish mint
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1 star fruit, sliced
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