BREAKFAST EAT WELL VIETNAMESE CUISINES

Homemade steamed thin rice pancake with fermented pork roll and pork bologna (made with a non-stick pan) (Bánh ướt chả lụa nem chua làm bằng chảo không dính)

28/09/2019
Homemade steamed thin rice pancake with fermented pork roll and pork bologna (made by microwave)

Hue has a type of steamed thin rice pancake with grilled pork inside (bánh ướt cuộn thịt nướng), served with a special kind of sauce. Dalat has a type of steamed thin rice pancake with chicken tripe (bánh ướt lòng gà). In my husband’s hometown, Ba Vi, people often eat steamed thin rice pancake with grilled pork in a diluted fish sauce bowl, the same way as eating bun cha, dipping a piece of steamed pancake into the bowl of fish sauce. Let’s make Homemade steamed thin rice pancake with fermented pork roll and pork bologna in Southern style! The pancake is made with a non-stick pan which is very convenient.

Ingredients
Steamed rice pancake
  • 200gr rice flour
  • 70gr tapioca flour
  • 650 ml cold water
  • 100gr pork bologna
  • 2 fermented pork rolls
  • lettuce
  • bean sprouts
  • fried onion
  • cooking oil
Sweet and sour fish sauce
  • 2tbsp fish sauce
  • 1tbsp sugar
  • 2tbsp vinegar
  • 1tbsp warm water
  • minced garlic
  • minced chili
Instructions
  1. Blanch bean sprouts through boiling water to be done, pick out and drain.
  2. Mince garlic, chili. Mix the sauce by mixing warm water, vinegar, sugar in a small bowl, stir until sugar is dissolved, then add finely chopped garlic and chili, finally add fish sauce, stir well
  3. Stir rice flour, tapioca and water in a bowl. Use a nonstick pan, heat the pan to medium heat, and use a brush to spread a thin layer of cooking oil on the pan.
  4. Scoop the rice flour into the pan, evenly spread the flour all over the pan to make it really thin, cover the lid for about 2 minutes, and then peel the crust onto a plate. Roll the steamed pancake into long rolls.
  5. Use scissors to cut the cake into short pieces. Sprinkle fried onion on the surface. Add pork bologna, fermented pork rolls on top and put lettuce and bean sprouts at a corner of the plate. Served with the bowl of dipping sauce.
Recipe Notes
  • Use a nonstick pan.
  • Use a glass cover that helps the crust done faster.
  • Use a brush to spread the oil evenly on the pan.
  • Pour the flour mixture into the middle of the pan and gently shake the pan in a circular motion to help the dough evenly cover the pan.
  • Add finely chopped garlic and chili will make the bowl of sauce look better.

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