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David and Betty - Banh Xeo Taco

(Vietnamese Pancake Taco)

Prep time: 30 mins    Cook time: 2 hours    Serves: 8

Ingredients

1kg pork belly, rind scored

1 tbs olive oil

1 tbs Chinese five-spice

2 tsp salt

140g boiled mung beans

160g beansprouts

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

150g cornflour

2 tsp salt

2 tsp black pepper

3 tsp smoked paprika

500g whole school prawns, unpeeled

Vegetable oil, to deep-fry

Method

  1. Preheat oven to 220C.
  2. 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.
  3. To make pancake batter, sift dry ingredients into a bowl. Whisk in soda water and milk. Stir in onions. Set aside until required.
  4. 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.
  5. To make nuoc cham sauce, place all ingredients with 120ml water in a bowl and stir until sugar dissolves. Set aside until required.
  6. To make deep-fried prawns, combine flour and spices in a bowl. Add prawns and toss to coat.
  7. 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.
  8. 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.
  9. 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.
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