|A few duds presentation-wise on the side but they still taste the same!|
Bánh ướt, no cake wetter!
1/2 cup tapioca flour
2 cup rice flour
4 cups water
A dash of salt
Oil for cooking
Fried Shallots (Purchase-able at Asian grocery stores)
Cucumbers, sliced into little sticks
Gio Lua or Cha Lua, sliced (Vietnamese ham)
Steamed bean sprouts, a little bit of water, a bit in the microwave
Healthy amounts of nuoc mam pha.
Mix the batter ingredients together in a bowl. Now prepare to make the Bánh; a process very similar to making Bánh Xeo. Put some oil in a bowl and get a brush. Brush some oil onto a pan on medium heat. With one hand on the handle of your pan, ladle in the batter and give it a quick swirl to coat the pan. Pour back any excess into the bowl and then cover the pan until the crepe becomes transparent.
|Nice new pan...|
1) On a plate brushed with oil, flip the entire crepe onto the plate, fold the ends and roll it up.
2) Give it a couple quick shakes so it folds up on itself, turn onto a plate.
3) Fold/roll it up in the pan real quick and throw it on a plate.
I was a big fan of method #2. Sprinkle with fried shallots, the rest of the ingredients and serve.