- 1/2 cup dried yellow mung beans
- 2 cups coconut milk
- 1 cup rice flour
- 1/2 teaspoon sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 3/4 pound boneless pork loin, cut into 1/4-inch slices
- 1 pound medium shrimp, peeled, deveined, and halved lengthwise
- 1 1/2 tablespoons nuoc nam (Vietnamese fish sauce)
- 2 cloves garlic, minced
- 1/4 teaspoon sugar
- 1/4 teaspoon fresh ground black pepper
- 4 scallions, thinly sliced
- 2 cups bean sprouts
- 1 pack enoki mushrooms
- Vegetable oil, as needed
- Red leaf lettuce, mint leaves, cilantro leaves, and basil leaves, for serving
- Pickled Cucumber, Carrot and Daikon, for serving, recipe follows
- Spicy Vietnamese Dipping Sauce, for serving, recipe follows
In a small bowl, soak the mung beans in warm water until they are softened, about 30 minutes. Drain the beans and transfer them to a blender. Add the coconut milk and puree until very smooth. Add the rice flour, sugar and turmeric; season with 1/2 teaspoon salt. Refrigerate the crepe batter for 1 hour.
In a bowl, combine the pork and shrimp with the fish sauce, garlic, sugar and black pepper. Let stand for 15 to 20 minutes.
In another bowl combine the scallions, bean sprouts and mushrooms. Divide the mixture into 6 small, separate mounds and place them on a clean work surface.
Heat 1 tablespoon of the vegetable oil in a skillet. When hot, add the pork and shrimp mixture and saute for 2 minutes. Remove to a platter.
In a wok or a 10-inch nonstick omelet pan, heat 2 tablespoons of vegetable oil over medium heat. When the oil is very hot, stir the rice batter well and pour 1/2 cup of the batter into the hot pan; tilt and swirl the pan to coat with a thin layer of batter on bottom and partially up the sides. Scatter the crepe with 1 of the vegetable mounds, 4 slices of the pork, and 4 pieces of shrimp. Reduce the heat and cook until the bottom of the crepe is golden and crispy, 2 to 3 minutes. Using a spatula, loosen the crepe from the bottom of the pan and gently fold in half. Slide the crepe onto an ovenproof plate or platter and keep warm in a low oven. Repeat the process with the remaining ingredients.
To serve, place a crepe on a plate and serve with bowls of the lettuce leaves, mint leaves, cilantro leaves, basil leaves, Pickled Cucumber, Carrot and Daikon, and the Spicy Vietnamese Dipping Sauce, so that guests can garnish their crepes, to taste.
- 1 1/4 cups rice wine vinegar
- 3 tablespoons sugar
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 2 carrots, peeled and thinly sliced on the diagonal
- 1 cucumber, peeled and thinly sliced
- 1 cup thinly sliced daikon
In a small nonreactive saucepan combine the vinegar, sugar, crushed red pepper, and salt and bring to a boil, stirring until sugar and salt are dissolved. Remove from the heat and allow to cool slightly, then transfer to a nonreactive mixing bowl and add the carrots, cucumbers and daikon. Stir to combine, then refrigerate for at least 30 minutes and up to overnight.
Yield: about 3 cups pickled vegetables
Spicy Vietnamese Dipping Sauce (Nuoc Cham):
- 2 teaspoons sugar
- 2 teaspoons chili paste or 1 chopped red chile
- 2 to 3 tablespoons fish sauce
- 1 to 2 tablespoons lime juice
- 1/4 cup water
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- 1 teaspoon minced scallion
Combine the ingredients in nonreactive bowl and stir to blend. Taste and adjust the seasoning if necessary.
Yield: 1 cup