1 pound boneless pork loin, cut crosswise into very thin slices
I pound medium shrimp, shelled and deveined
l small onion, thinly sliced
10 medium mushrooms, sliced
1 1/4 teaspoons salt
1 1/4 teaspoons freshly ground pepper
2 1/2 cups mung bean sprouts
Nuoc Cham Dipping Sauce
* Available at Asian markets
Directions
In a medium bowl, whisk together the rice flour and 2 cups of cold water. Add the turmeric and scallion and mix well.
In a large nonstick skillet, heat 1 1/2 tablespoons of the oil over high heat. Add 3 slices of pork, 3 shrimp, a few slices of onion and 1 sliced mushroom. Season with 1/8 teaspoon each of the salt and pepper. Cook for 1 minute. Stir the rice flour mixture again and ladle 1/3 cup into the pan; tilt the pan to evenly distribute the batter. Cover and cook until the sides of the pancake turn deep brown and curl up, about 5 minutes. Scatter 1/4 cup of the bean sprouts over the pancake, fold it in half and slide it onto a warm platter. Keep warm in a low oven while you repeat with the remaining ingredients. Serve the pancakes warm, with Nuoc Cham Dipping Sauce on the side.
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