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BOOK YOUR STAY
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INGREDIENTS

For the batter

2 1/4 cups (420 g.) rice flour
1/2 teaspoon (2.1 g) turmeric powder
1 teaspoon (4.2 g) sea salt
1/2 teaspoon (2.1 g) MSG (if desired)
1 can coconut milk (13.5 oz. / 400ml)
3 cups (710 ml) water
1 egg (beaten)
3-5 green onions (thinly sliced)

For the toppings

1 lb. (453.5 g) pork belly
15-20 medium-size whole shrimp (peeled and deveined)
2 teaspoons (8.4 g) salt
1 teaspoon (4.9 ml) pork, chicken or mushroom stock powder
1 tablespoon (14.8 ml) vegetable oil
3 garlic buds (minced)
1 small shallot (minced)
1/3 cup dried split mung beans (wash until water runs clear and soak overnight)
1 cup beer

Vegetables - for wrapping

Lettuce leaves
Fresh mint
Fish Mint (Rau Diep Ca).
Sorrel (Rau Chua)
Vietnamese Balm (Kinh Gioi)
Vietnamese Perilla (Tia To)
1 lb (454 g) fresh bean sprouts
1 small yellow onion (thinly sliced)

For serving

Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham)
Vietnamese Pickled daikon and carrot (Do Chua)