Vietnamese Dipping Sauce Recipe

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The March 2013 issue of Food và Wine Magazine had a great article called 20 Best-Ever Recipes. The Best Vietnamese recipe was this one for Happy Pancakes & I wanted to lớn cook it immediately as soon as I saw it. Two months later, at Camp Blogaway, I was lucky to lớn get a sample of Bob’s Red Mill white Rice Flour và as soon as I got trang chủ I started lớn gather my ingredients to lớn make Happy Pancakes.

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I have never used rice flour before, so I was excited to lớn see what these pancakes would be like. I was happily surprised at their chewy goodness. I must say, these pancakes are probably the homeliest thing I have cooked in a long time, but this dish is the best thing I have eaten in a year, at least. The dipping sauce stopped me in my tracks and made my eyes blink rapidly. OMG. The combination of spicy chile, garlic, sugar, lime juice và fish sauce is just killer. Make the dipping sauce, even if you don’t make the pancakes. Find something to lớn put it on. You can thank me later.

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The dipping sauce starts off with the chilis, garlic và sugar in the mortar. I have this hoa cương Thai mortar that weighs 18 pounds. It makes me chuckle every time I heave it onto my kitchen counter. Whoever thought up the kiến thiết for it was a genius, because the shape of the bowl is perfect & nothing ever slops over the vị trí cao nhất rim.

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The chili, garlic và sugar are pounded khổng lồ start breaking them down and to melt the sugar.

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After pounding, the chilis are rubbed round & round with the pestle until a paste forms.

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Next lime juice & fish sauce are added to lớn the chili mixture lớn finish the dipping sauce.

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I made the pancakes with Bob’s Red Mill white Rice Flour which makes an interesting sort of gritty batter, to which turmeric and sliced green onions are added. The turmeric makes the batter bright yellow.

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Shrimp, pork loin, mushrooms and onions are sautéed in the pan before the pancake batter is poured over.

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The recipe calls for 10 mushrooms & ½ an onion sliced, but you may need more, depending on how many you showroom to each pancake.

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My first pancake was not very photogenic and I had no idea what any of this tasted like. I was afraid I was creating a monster.

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This pancake really was not pretty. But the first bite made me swoon. Really. The chewy pancake with the carmelized pork, onions và mushrooms và the crunch of the bean sprouts with the zing of the spicy salty garlic-y sweet dipping sauce. Oh man… perfect. Sublime.

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My second pancake turned out much better. I had a better idea how much of the batter lớn pour over, and how much of the onions và mushrooms I needed.

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I made the rest of the batter into pancakes và set them out on the counter lớn cool. I wrapped them in plastic wrap, paper plates and all, and in a ziptop bag lớn be eaten at a later date. I love the idea that I have some of these in the freezer, just waiting khổng lồ indulge me. Now I know why they gọi them Happy Pancakes.

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Print Recipe

Vietnamese Happy Pancakes with a Killer Dipping Sauce

Makes about 8 pancakes

Dipping Sauce4 thai red chiles, 4 Fresno or 2 medium jalapeno, seeded, thickly sliced (I used Fresno)4 medium garlic cloves, peeled, thickly sliced1/4 cup sugar¼ cup Asian fish sauce¼ cup fresh lime juice¼ cup water

Pancakes1 ¾ cups rice flour2 cups cold water¼ teaspoon turmeric1 green onion, thinly sliced

¾ cup vegetable oil1 pound boneless pork loin, cut crosswise into very thin slices½ pound medium shrimp, shelled và deveined½ small onion, thinly sliced10 medium mushrooms, slicedSalt & freshly ground black pepper3 cups bean sprouts

1. Make the dipping sauce. In a mortar, pound chiles, garlic and sugar lớn a paste. Stir in the fish sauce, lime juice & water.

2. Make the pancakes. In a bowl, whisk together rice flour và 2 cups of cold water. Phối in turmeric & sliced green onions.

3. In a large non-stick skillet, heat 1 tablespoon vegetable oil over medium high heat. Showroom 3 slices of pork, 3 shrimp and some slices of onion and mushroom. Season with 1/8 teaspoon each salt & pepper.

4. When pork is starting to lớn brown, turn it over lớn sear other side. Turn shrimp over and cook for 1 minute.

5. Stir the rice flour batter again và ladle 1/3 cup over & around pork in pan. Tilt pan to distribute evenly. If there are holes in batter, fill in with a little more. Cover, lower heat khổng lồ medium và cook until sides of pancake are brown & start lớn curl up, about 2 minutes.

6. Scatter a small handful of bean sprouts over pancake and fold in half. Slide onto warm platter và keep warm in low oven. Repeat with rest of ingredients. Serve warm with dipping sauce on the side.