Yield: 4 servings
|Ho Chi Minh duck
|(see Duck with Ginger Sauce
|Wheaten pancakes -- (Asian
|Cold cuts -- water
|Sesame seed oil
|Green onions -- cut into 2\"
|Cucumber, peeled in
|Halved lengthwise and sliced
|Commercial sweet plum sauce
*(Thit Vit Quay An Voi Banh Gio Va Rau Gia Vi). 1. To make the pancakes sift the flour into a mixing bowl. Pour in the boiled water, stirring quickly and then stir in the cold water. When cool enough, mold with your hands and form a dough. Cover with a cloth and leave for 30 minutes. 2. When ready, knead lightly on a lightly floured board. Roll the dough into a sausage shape and cut into 1 inch portions. This will make about 14 rounds. With the heel of thehand flatten into circles of about 2½ inches across. 3. Using a pastry brush paint half the pieces with the sesame oil. Place the remaining pieces onto the oiled surfaces making 7 pairs in total.
With a lightly floured rolling pin roll out each pair to about 6 inches across. Turn them to make them round 4. Fry for 1-2 minutes in a heavy un-oiled pan until they begin to turn light brown. Turn them over and repeat. They will puff up. 5. Remove and separate the two thin pancakes. Repeat until all the dough is used up. Put on a plate and cover with a bloth to prevent from drying. Steam all the pancakes in asteamer for 7 minutes just before serving with the duck. 6.
Arrange the duck on a plate. arrange the vegetables on a plate. Put some plum sauce into a dish. Place the pancakes on a flat plate.
Guests place a teaspoon of plum sauce with some duck and vegetables on a pancake.
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