© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Bánh khoái is a stuffed omelette named from the pan used to fry it. It is made with rice flour and flavoured with cumin, and fried until deliciously crispy around the edges in pans over charcoal burners.It is filled with little mounds of pounded pork, shrimps, a few bean sprouts and some mashed green beans, and then folded over.
To eat it, you break a piece off with chopsticks and wrap it in fresh mustard greens with fresh green herbs, slices of green banana and green fig, and dip it in sauce. The fresh leaves, which include the spicy, red-tinged cumin leaf, help to cut through any oiliness in the fried dish, as does the sourness of the banana and fig, which are also digestive aids.
1 cup rice flour
1 ½ cups water
1 teaspoon superfine sugar
2 tablespoons cooking oil
4 ounces peeled shrimp (small)
3 strips of thinly sliced cooked lean pork or bacon
½ cup finely sliced straw mushrooms
½ cup bean sprouts
2 eggs, beaten
salt and pepper
1 cup fragrant leaves — basil, cilantro and mint
2 medium starfruit, sliced
1 cup fresh mint leaves
1 cup soy sauce dip
Blend rice flour with water and sugar, leave to rest for 10 minutes then strain. Heat oil in a large frying pan, add shrimp and pork or bacon. Sauté for 2-3 minutes, or until lightly browned. Ladle rice flour mix into pan. Add mushrooms and bean sprouts. Cook, covered, for 1 minute. Stir eggs into mixture and cook, covered again, for about 3 minutes or until browned and crispy. Season with salt and pepper. Remove and assemble on a serving plate. Serve with fragrant leaves, starfruit and soy sauce dip.