SAIGON CREPES WITH VIETNAMESE TABLE SALAD AND CILANTRO LIME DIPPING SAUCE
Provided by Food Network
Categories main-dish
Time 1h3m
Yield approximately 8 servings
Number Of Ingredients 26
Steps:
- Toast mung beans lightly in a pan. Transfer to a bowl and soak in water to soften.;
- For the cilantro lime dipping sauce:
- Add the garlic cloves, fresh ginger, chili paste, cilantro, soy sauce, lime juice and pulp, water, and sugar, 1 ingredient at a time through the feed opening of a running blender. Allow "sauce" to rest for 10 minutes before tasting and adjusting seasoning with salt and pepper, as needed. Pour into individual dipping bowls.
- Assemble the table salad by arranging the lettuce, cucumber, bean sprouts, mint, basil, cilantro, rau ram, and saw leaf herb in separate mounds on a serving platter.
- Prepare the filling for the crepes by tossing the bean sprouts, cilantro leaves, and scallions together.
- To cook the crepes, drain the mung beans and combine in a blender with coconut milk, water, rice flour, sugar, salt, and turmeric. Puree until smooth, and then strain into a small pitcher. Heat a crepe pan with a small amount of oil, and pour a thin layer of batter into the hot pan. When the crepe is cooked though and the down side is crisp, add the filling (bean sprouts, cilantro and scallions), fold the crepe in half and transfer to a serving plate. Serve crepes with table salad and dipping sauce.
VIETNAMESE PORK LETTUCE WRAPS
Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. -Gretchen Barnes, Fairfax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 312mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
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