Hue Pancake (Banh Khoai)
1 cup rice flour
1-1/2 cups water
1 teaspoon superfine sugar
2 tablespoons cooking oil
4 ounces peeled shrimp (small)
3 strips of thinly sliced cooked lean pork or bacon
1/2 cup finely sliced straw mushrooms
1/2 cup bean sprouts
2 eggs, beaten
1 cup fragrant leaves (basil, cilantro and mint)
2 medium starfruit, sliced
1 cup fresh mint leaves
1 cup soy sauce dip
pepper and salt
Blend the rice flour with the water and sugar and leave
to rest for 10 minutes, then strain.
Heat the oil in a (large) frying pan, add the shrimp and pork (or bacon). Saute it for 2-3 minutes or until it is lightly browned. Ladle rice flour mix into the pan and add the mushrooms and bean sprouts. Cover the pan and cook it for 1 minute. Stir the eggs into mixture and cook ( again covered) for about 3 minutes or until browned and crispy. Season it with salt and pepper to your own taste.
Remove and assemble on a serving plate. Serve the dish with fragrant of leaves, starfruit and a soy sauce dip.