Don’t be put off by the loosey-goosey nature of this crispy, egg-filled pancake. It’s Viet–inspired street food at its simplest and best says Andrew Zimmern.
Slideshow: Vietnamese Recipes
3 tablespoons Asian fish sauce
2 tablespoons water
2 tablespoons sugar
1 1/2 tablespoons fresh lime juice
1 tablespoon minced scallion
1 tablespoon finely grated carrot
1 Thai chile, minced
3/4 cup rice flour
1/2 teaspoon turmeric powder
1/2 teaspoon fine sea salt
3/4 cup plus 2 tablespoons cold water
1/2 cup thinly sliced scallions, plus more for garnish
1 tablespoon vegetable oil
2 slices of bacon, finely chopped
1/3 cup thinly sliced cooked pork (3 ounces)
8 freshly shucked oysters
2 large eggs, beaten
1 cup mung bean sprouts
1/4 cup finely chopped cilantro, plus more for garnish
Lettuce leaves and mint sprigs, for serving
How to Make It
Step 1 Make the Nuoc Cham
In a small bowl, whisk all of the ingredients until the sugar dissolves.
Step 2 Make the Pancakes
In a medium bowl, whisk the rice flour with the turmeric and salt. Whisk in the water until smooth, then stir in 1/4 cup of the scallions.
Step 3 Make the Pancakes
Pour half the pancake batter into the skillet in an even layer and cook until browned on the bottom, about 4 minutes. Using a spatula, flip the pancake, then pour half the beaten egg evenly on top. Scatter 1/2 cup of the mung beans and 2 tablespoons each of the cilantro and scallions over the pancake and fold half the pancake over itself to form a half moon. Cook over moderately high heat, flipping once, until crisp on the outside and just cooked through, about 4 minutes longer. Transfer to a plate.
Step 4 Make the Pancakes
Cut the pancakes into wedges and serve with lettuce cups, mint leaves and the nuoc cham.
The nuoc cham can be refrigerated for up to 3 days.
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