David and Betty - Banh Xeo Taco
(Vietnamese Pancake Taco)
Prep time: 30 mins Cook time: 2 hours Serves: 8
1kg pork belly, rind scored
1 tbs olive oil
1 tbs Chinese five-spice
2 tsp salt
140g boiled mung beans
1 bunch parilla leaves
Micro herbs and edible flowers, to garnish
Butter lettuce leaves, to servePancake Batter
250g rice flour
85g plain wholemeal flour
3 tsp ground turmeric
1 tsp caster sugar
1 tsp salt
1 pinch white pepper
300ml cold soda water
400ml coconut milk
4 spring onions, finely chopped
Coconut oil, to fryGarlic Onions
2 tbs peanut oil
1 onion, thinly sliced
2 garlic cloves, crushedNuoc Cham Sauce
2 tbs sugar
1½ tbs fresh lime juice
2 tbs fish sauce
1 carrot, cut into julienneDeep Fried Prawns
2 tsp salt
2 tsp black pepper
3 tsp smoked paprika
500g whole school prawns, unpeeled
Vegetable oil, to deep-fry
- Preheat oven to 220C.
- Rub pork all over with oil, five-spice and salt. Place pork, rind-side up, in a roasting dish and roast for 25 minutes. Reduce heat to 160C and roast for a further 1½ hours or until very tender and rind is crisp.
- To make pancake batter, sift dry ingredients into a bowl. Whisk in soda water and milk. Stir in onions. Set aside until required.
- To make garlic onions, heat oil in a frying pan over medium heat. Add onions and garlic and cook, stirring, for 20 minutes or until golden brown.
- To make nuoc cham sauce, place all ingredients with 120ml water in a bowl and stir until sugar dissolves. Set aside until required.
- To make deep-fried prawns, combine flour and spices in a bowl. Add prawns and toss to coat.
- Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop prawns into the oil and fry for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season.
- To make pancakes, heat coconut oil in a non-stick frying pan over medium heat. Add enough batter to cover base of pan. Sprinkle with mung beans. Top with a lid and cook for 3-4 minutes or until set. Remove from pan and repeat with remaining batter.
- To assemble, fill each pancake with sliced pork belly, deep-fried prawns, beansprouts, parilla leaves and garlic onions. Garnish with micro herbs and edible flowers. Serve with lettuce leaves and nuoc cham sauce to the side.