Vietnamese pancake (banh xeo)

Yield: 2 servings

Measure Ingredient
3 \N Eggs
1 \N To 2 tsp. Nuoc Mam sauce --
\N \N Optional
1 tablespoon Vegetable oil
1 \N To 2 tsp. dried shrimp
\N \N Soaked in warm water until
\N \N Soft
\N \N And drained
\N \N OR
10 \N Shelled shrimp
1 teaspoon Finely chopped fresh mint
1 teaspoon Finely chopped fresh
\N \N Cilantro

1. Beat the eggs with the Nuoc Mam sauce until light and fluffly. 2.

In an omelet pan, heat the oil over a medium heat. Add the egg and Nuoc mam sauce mixture. Before it sets, stir in the shrimp, mint, and cilantro. Continue cooking until set. 3. To finish off the top and obtain a successful rise, finish off under a preheated high broiler. Ease around with a wooden spatula dna fold the omelet.

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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