Savory mini-pancakes with pork and shrimp toppings

(VOVWORLD) - The savory mini-pancakes with pork and shrimp toppings are as crispy as fried chicken on the outside, but the batter on the inside is smooth and almost creamy. To eat them, take a cake, top it with lettuce and herbs, and maybe a bit of pickled carrot, roll it up and eat it. It is crispy, sour, sweet, salty and spicy all at the same time. Really satisfying!

A: Hello, guys. Welcome to VOV 24/7’s Food Delight. We’re A and B. We’re really excited to share with you some cooking tips on today’s program.

B: Hello, guys. Hello, A.   
A: Hey, B. I’ve seen you focused much on those food magazines. You’re planning something, aren’t you?
B: My family of 20 people will gather this weekend for what I hope will be a fun and memorable family reunion. Getting together with the entire family is always fun and exciting, but planning for it is very stressful, especially the meal planning. I was hoping these food magazines might give me an idea for some new recipes for this event.
A: My family doesn't get together as often as we should but when we do, we take to Facebook to chat back and forth about who's coming, where we are meeting, what we are doing, etc. I mean every detail. We always make “Savory mini-pancakes with pork and shrimp toppings”. We eat them so fast out of the pan that we usually have none to take pictures of.
B: That’s a great idea, A. Mini-pancakes are small round cakes made of flour batter, baked on a special pan that has several rounded hollows, right?   
A: Exactly. Crispy pancakes stuffed with deliciously crunchy fresh herbs and served with sweet and sour dipping sauce make me salivate just thinking about them. In contrast to fast food, these cakes take a lot of time and require the coordination of several people to make, which enhances the family bond, I think. 

Savory mini-pancakes with pork and shrimp toppings - ảnh 1Mr. Phạm Văn Thành (L) - service and kitchen manager of the Old Hanoi Restaurant, 4 Tôn Thất Thiệp, Hanoi

B: It looks like there are a lot of things going on in this recipe. I’m afraid that I can’t manage it, A

A: Don’t worry. I’ve made it several times and it’s not as complicated as it seems. To avoid any confusion, I’ve invited Mr. Phạm Văn Thành, service and kitchen manager of the Old Hanoi Restaurant, 4 Tôn Thất Thiệp, Hanoi. Thanh will answer any questions you might have about this dish. “The batter is made of mostly rice flour and wheat flour, with a hint of turmeric powder to give the cakes a beautiful yellow tinge. To make this cake, use a round clay pan which has 8 holes about 5cm in diameter. Pour batter into the holes and cook for several minutes until the bottom begins to turn golden brown. If you’ve eaten Banh Xeo or Vietnamese sizzling cakes before, I think this is nearly the same, but this cake is smaller and thicker, super crispy outside but tender and moist inside.” 

Savory mini-pancakes with pork and shrimp toppings - ảnh 2 The pancakes are as crispy as fried chicken on the outside, but the batter on the inside is smooth and almost creamy

(Photo: Old Hanoi Restaurant's official FB)

A: Like Vietnamese sizzling cakes, this is a Vietnamese dish many people are passionate about and absolutely love to eat.      

B: The pancakes are as crispy as fried chicken on the outside, but the batter on the inside is smooth and almost creamy. It actually reminds me of creamy mashed potatoes. Absolutely delicious. 
A: But making the crust is just the first step, Thanh will elaborate on how to finish this beautiful pancake. “The other ingredients include minced pork, wood ear mushrooms, and sprouts, which are stir-fried in another pan beforehand and added to the batter.  A little pre-cooked shrimp and a sprinkle of sliced green onions are placed on top of the cakes when they’re done. It’s best to eat the cakes as soon as possible when they’re still hot and crispy. One serving is about eight cakes, served with lettuce and herbs and sweet-sour dipping sauce. However, some like to eat their cakes straight, without any greens.”

Savory mini-pancakes with pork and shrimp toppings - ảnh 3 To eat them, take a cake, top it with lettuce and herbs, and maybe a bit of pickled carrot, roll it up and eat it. It is crispy, sour, sweet, salty and spicy all at the same time (Photo: Diadiemanuong.com)

A: The natural sweetness of shrimp, pork, mushrooms, and sprouts fills up the center of the cakes, keeping them moist and tasty on the inside but still crisp on the outside. To eat them, take a cake, top it with lettuce and herbs, and maybe a bit of pickled carrot, roll it up and eat it. It is crispy, sour, sweet, salty and spicy all at the same time. Really satisfying!

B: Hey, A. I think I’ll add more ingredients like octopus and crab meat to the toppings. My family will love that. 
A: I love that idea, too. I hope this dish will help our listeners change the boring daily menu for their family. Let us know your results by taking pictures and emailing them to englishsection@vov.org.vn. Or tag us on Facebook at VOV5 English Section. We always love seeing what you guys come up with. Join us next week for more tips on diversifying your menu. And now, good bye.

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