A crepe (pronounced 'krep' in French), is
a thin pancake with a savory or sweet filling that is popular in French
cuisine. The way to eat this Vietnamese crepe is to cut it into small
portions and wrap each portion in a lettuce leaf with fresh herbs.
Serves 8 pancakes
Fresh mushrooms, thinly sliced
Lean pork, thinly slices
Shrimps, cleaned and deveined
Garlic, peeled and finely chopped
Onion, halved, peeled and thinly sliced lengthways
Butterhead lettuce leaves, rinsed and trimmed
Fresh mint leaves, rinsed
Sprigs fresh coriander, rinsed
Cucumber, peeled and thinly sliced
Arrange the salad ingredients in separate
piles on a platter and set aside.
To make the filling, in a large mixing
bowl, combine the pork, shrimps, salt, sugar, fish sauce, garlic and mix
well. Heat the oil in a wok over high heat, Saute the onion slices until
soft. Add the filling mixture and stir-fry for 2 to 3 minutes or until
the pork loses its pink colour and the shrimps turn pink. Remove from
the heat and set aside.
To make the pancake butter, in a large
mixing bowl, combine the rice flour, water, coconut milk, salt and
turmeric. Set aside.
Heat 1 tablespoon oil in a work or 20-cm
(8-in) non-stick frying pan over medium heat until very hot. Stir the
batter well and pour 90 ml (1/3 cups) into the wok. Quickly tilt the pan
around to spread the mixture into a thin pancake.
Scatter a handful of bean sprouts, spring
onions and mushrooms, 2 to 3 pieces of pork and 2 prawns on the lower
half of the pancake. Reduce the heat to low and cover the pan. Cook for
3 to 4 minutes or until the pancake browns and turns crispy. Fold the
pancake in half and slide onto a platter. Keep warm in a 200oF
(100oC, gas mark 1/4) oven.
Repeat the procedure until the batter is
used up, making 7 or 8 more pancakes.
To serve, cut the pancake into small
portions, wrap a portion into a lettuce leaf together with some mint and
coriander leaves, and cucumber. Serve with nuoc cham dipping sauce.