Chung Chien Heo, Tom, Mien (Savory Egg Pancake with Pork, Shrimp, Vermicelli)
Here Danh - it's one of the recipe's you've been asking and asking me for. So here it is.... you're welcome!! I had to endure mom for 2 hours for this -___-; one hour to get the recipe and another hour for that 2 mile night walk she made me go on with her. You owe me.
Anyway, this is a savory egg pancake that you can eat with rice. I know what you're thinking... eggs... as a meal?? But this is actually a pretty hearty entree. Not sure if it's considered a "pancake" or some type of Vietnamese omelette.
Ingredients:
1 lb of minced pork
20 medium shrimp (peeled)
1 small bag of vermicelli (about 1.7 oz)
3 small red onions
1/2 large white onion
fish sauce
sugar
pepper
bot nem ga (chicken broth)
12-13 large eggs
1. So, let's start with prepping the vermicelli. You want to soften the vermicelli (thin-white noodles) by soaking/washing it in room temperature water (or cold, whatever) for about five minutes. Dry in a colander. With scissors, cut the vermicelli into shorter strands.
2. Slice 1/2 white onion. Combine the white onion, 3 small red onions, and shrimp into a bowl. Place it into a food processor and mince into just minced down (only a few turns will do it). Be careful, you don't want to over mince!
3. Take the mixture and add to the minced pork. Mix in the minced pork and vermicelli.
4. Add 1/2 tsp pepper, 3/4 bot nem ga (chicken bouillon), 2 tsp sugar, 12-13 large eggs, and 3 PS of fish sauce to the mixture. Stir and beat it together (You can use chopsticks to beat). Retaste it a little - I know, it's not good to ingest raw egg. My mom always taste tests anyway and spits it out.
5. In a skillet, heat a good amount of vegetable oil on high heat. Pour mixture into the pan and cover with lid. Make sure you use enough oil! Momma didn't so we had to add more...
6. Let the pancake set (should take about 3 minutes). With a spatula, break it into large chunks and flip parts of the pancake. Recover lid and cook for another 3 minutes.
7. Turn heat on low and cook for another 4-5 minutes. Flip occasionally. The pancake is done when it's golden yellow and crispy. Total cooking time (on heat) should be around 10-15 max.
Yummy in belly :)
Anyway, this is a savory egg pancake that you can eat with rice. I know what you're thinking... eggs... as a meal?? But this is actually a pretty hearty entree. Not sure if it's considered a "pancake" or some type of Vietnamese omelette.
Ingredients:
1 lb of minced pork
20 medium shrimp (peeled)
1 small bag of vermicelli (about 1.7 oz)
3 small red onions
1/2 large white onion
fish sauce
sugar
pepper
bot nem ga (chicken broth)
12-13 large eggs
1. So, let's start with prepping the vermicelli. You want to soften the vermicelli (thin-white noodles) by soaking/washing it in room temperature water (or cold, whatever) for about five minutes. Dry in a colander. With scissors, cut the vermicelli into shorter strands.
2. Slice 1/2 white onion. Combine the white onion, 3 small red onions, and shrimp into a bowl. Place it into a food processor and mince into just minced down (only a few turns will do it). Be careful, you don't want to over mince!
Looks good doesn't it!
3. Take the mixture and add to the minced pork. Mix in the minced pork and vermicelli.
Minced pork meat
Combining the minced pork meat with the minced shrimp mixture
Use your hands to mix it in :)
Momma modeling the food :)
6. Let the pancake set (should take about 3 minutes). With a spatula, break it into large chunks and flip parts of the pancake. Recover lid and cook for another 3 minutes.
Slowly cooking....
Remember to break it into giant pieces for easier flipping :)
Unless you're a pro-pancake flipper and can do it without but those are few and far in between...
7. Turn heat on low and cook for another 4-5 minutes. Flip occasionally. The pancake is done when it's golden yellow and crispy. Total cooking time (on heat) should be around 10-15 max.
And it's done!!
Yummy in belly :)
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