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.
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
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
1. In a large frying pan over high heat add oil.
2. In a medium-sized bowl whisk together rice flour, water and food colouring.
3. Add pork and shrimp to hot pan, cook partially until shrimp is pink.
4. Pour enough mixture into pan, over pork and shrimp, to cover bottom.
5. Allow to cook and thicken. Continue to add layers of mixture and cook, until it is incorporated.
6. Spread bean sprouts over crêpe.
7. Cover with lid and reduce heat to medium-low. Cook for a few mins more, periodically ensuring crêpe is not burning.
8. Fold in half omelette-style and serve with fresh vegetables and fish sauce vinaigrette.
1. Whisk all ingredients together to combine.
Yield 1 crêpe