Banh xeo stuffed with ground pork and beansprouts

Yield: 4 servings

Measure Ingredient
2 tablespoons Vegetable oil
1 \N Clove garlic -- finely
\N \N Chopped
1 small Onion -- finely chopped
¾ cup Ground pork
1 \N Handful beansprouts --
\N \N Washed and drained
3 \N Eggs
1 \N To 2 tsp. Nuoc Mam sauce --
\N \N Optional

*(Banh Xeo Voi Nhan Thit Lon Xay Va Gia).

1. Heat half the vegetable oil in an omelet pan or a wok. Quickly fry the garlic and onion until the aromas are released. Add the pork and stir-fry until brown. 2. Toss in the beansprouts and stir-fry for 2-3 minutes. The beansprouts should maintain their crunchiness.

Remove from the heat, cover and keep warm. 3. Beat the eggs with the Nuoc Mam sauce until light and fluffy. In an omelet pan, heat the remaining oil over a medium heat and pour in the egg and Nuoc Mam sauce. When the omelet begins to set, put the pork and beansprout mixture into the center and 4. To finish off the top and obtain a successful rice, finish off under a preheated high broiler.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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