Chef Thu Nguyen
Pho No. 1
A riff on the French classic, Vietnamese crêpes are crisp, flavourful and
surprisingly, unlike their French cousin, made without any egg.
Ingredients
Crêpe
1 Tbsp canola oil, or enough to cover bottom of pan
2 Tbsp rice flour
1 cup water
a few drops yellow food colouring (sub turmeric for natural colour)
1/2 cup boneless pork shoulder, thinly sliced
6 med shrimp, peeled
1/2 cup bean sprouts
1/3 cup cucumber, sliced
1/4 cup Thai basil
1/2 cup lettuce
Vinaigrette
1/4 cup fish sauce
1/4 cup fresh lime juice
1 1/2 tsp sugar
1/4 tsp minced garlic
1/4 tsp minced fresh chile pepper
2 Tbsp grated carrot
Method
Crêpe
- In a large frying pan over high heat add oil.
- In a medium-sized bowl whisk together rice flour, water and food colouring.
- Add pork and shrimp to hot pan, cook partially until shrimp is pink.
- Pour enough mixture into pan, over pork and shrimp, to cover bottom.
- Allow to cook and thicken. Continue to add layers of mixture and cook, until it is incorporated.
- Spread bean sprouts over crêpe.
- Cover with lid and reduce heat to medium-low. Cook for a few mins more, periodically ensuring crêpe is not burning.
- Fold in half omelette-style and serve with fresh vegetables and fish sauce vinaigrette.
Vinaigrette
- Whisk all ingredients together to combine.
Yield 1 crêpe
