Crispy Roast Duck with Pancakes and Fresh
(Thit Vit Quay An Voi Banh Gio Va Rau Gia
Ho Chi Minh duck
Plain white flour
Sesame seed oil
Spring onions, cut into 5cm lengths
Cucumber peeled in alternating strips,
halved lengthways and sliced thinly crossways
Sweet plum sauce to accompany
To make the pancakes, sift the flour into
a mixing bowl. Pour in the boiled water, stirring quickly and then stir
in the cold water. When cool enough, mould with your hands and form a
Cover with a cloth and leave for 30
When ready, knead lightly on a lightly
floured board. Roll the dough into a sausage shape and cut into 2.5cm
portions. This will make about 14 rounds. With the heel of the hand
flatten into circles of about 6cm across.
Using a pastry brush paint half the pieces
with the sesame oil. Place the remaining pieces onto the oiled surfaces
making 7 pairs in total. With a lightly floured rolling pin roll out
each pair to about 15cm across. Turn them to make them round.
Fry for 1-2 minutes in a heavy un-oiled
pan until they begin to turn light brown. Turn them over and repeat.
They will puff up.
Remove and separate the two thin pancakes.
Repeat until all the dough is used up. Put on a plate and cover with a
cloth to prevent from drying. Steam all the pancakes in a steamer for 7
minutes just before serving with the duck.
Arrange the duck on a plate. Arrange the
vegetables on a plate. Put some plum sauce into a dish. Place the
pancakes on a flat plate. Guests place a teaspoon of plum sauce with
some duck and vegetables on a pancake.