Rice Flour Crepes with Mushrooms and Ground Pork

Bánh Ứỏt Thịt

Preparation info

  • Serves

    6

    as an Entree
    • Difficulty

      Medium

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

To make this dish, it takes some time to get the hang of creating the thin crepes. But clearly the effort pays off once you’ve mastered the process. They’re like eating light pillows. Probably one of our most nondescript foods, the rice crepe instantly takes on character when filled with this savory ground pork and mushroom mixture, dipped into nuoc cham, and served as a singular main entree or a stunning appetizer.

Ingredients

Filling

  • cup dried tree ear mushrooms
  • 1 cup warm water
  • ½ pound ground pork
  • 2 tablespoons fish sauce
  • 1 tablespoon ground black pepper
  • ½ teaspoon sugar
  • 3 clove garlic, finely chopped
  • 1 shallot, finely chopped
  • 1 tablespoon oil

    Method

    1. First make the filling. In a small bowl, reconstitute the mushrooms by placing them in the cup of warm water for 1 hour. In the meantime, in a medium bowl, combine the ground pork, fish sauce, black pepper, sugar, garlic, and shallot. Mix well.
    2. When the dried mushrooms are reconstituted, add 1 tablespoon of the liquid from the bowl to the ground pork mixture; mix well. Drain and discard the remaining water from the mushrooms. Finely chop the mushrooms and add them to the ground pork mixture and blend again.
    3. Heat the tablespoon of oil in a skillet over medium heat. Sauté the ground pork mixture for about 10 minutes or until it is completely brown. Set it aside in a bowl or a plate.
    4. Next, make the rice crepes. Pour the lukewarm water into a bowl. With a wooden spoon or chopsticks, add the rice flour a bit at a time while stirring, making sure to break up any flour lumps. Add the cornstarch, a little at a time. Continue the same process with the tapioca flour. Add the sugar and salt and stir until they are dissolved. Set aside for a half hour.
    5. Heat a medium-size, nonstick skillet on a low burner. Lightly brush the skillet with the olive oil. You do not want to fry these crepes, so use the oil sparingly.
    6. Pour in about ¼ cup of the batter, and swirl the skillet around so that the batter evenly spreads. The rice crepe needs to be very thin, like a French crepe and not a pancake. The thinner and the more delicate, the better. Cover the skillet tightly, and let it sit on the burner, still on low heat, for about 3 minutes. Do not let the crepe burn. When done, the crepe will be white and the surface should be dry to the touch.
    7. Remove the lid and gently remove the crepe by scraping and loosening the sides first. Place the crepe onto an oiled plate or nonstick baking sheet to cool. Continue making crepes until the batter is gone, making sure to re-oil the skillet between crepes. Do not pile the crepes on top of one another—they are slick and delicate and will stick together.
    8. To fill the crepes: Take one crepe at a time and place it on a nonstick surface, such as an oiled plate or oiled baking sheet. Place 2 tablespoons of the pork filling in a thin horizontal line all the way across the bottom third of the crepe. Fold in the sides of the crepe about an inch. Start from the bottom and fold up. The rolled crepe should be about 1 to inches thick. Set aside and repeat these steps until all the crepes are filled.
    9. Crepes can be served hot or at room temperature, individually or family style. Serve with a salad platter and fresh bean sprouts. Garnish with fried scallions, garlic, or unsalted dry-roasted peanuts if you wish. Serve with plenty of nuoc cham.