Bò Bía Mặn (Savory Vietnamese Crepes)
Món truyền thống · Vietnamese
Classic savory Vietnamese crepes filled with jicama, dried shrimp, Chinese sausage, and herbs, pan-fried to a crispy golden brown. A popular street food snack.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Jicama (Sắn dây)500g
- Dried shrimp50g
- Chinese sausage (Lap Cheong)100g
- Rice flour150g
- Tapioca starch50g
- Eggs2
- Scallions3 stalks
- Fresh herbs (e.g., mint, cilantro)1 bunch
- Vegetable oilfor frying
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Peel and julienne the jicama into thin matchsticks. Soak dried shrimp in warm water for 15 minutes, then drain and roughly chop.
- 2
Slice the Chinese sausage thinly. Finely chop the scallions.
- 3
In a bowl, whisk together rice flour, tapioca starch, eggs, chopped scallions, salt, and pepper. Gradually add water to form a smooth, thin batter, similar to crepe batter.
- 4
Heat a lightly oiled non-stick skillet or crepe pan over medium heat. Pour a thin layer of batter to coat the bottom. Cook for 1-2 minutes until the edges start to lift.
- 5
Add a small amount of jicama, dried shrimp, and Chinese sausage to one half of the crepe. Fold the other half over to create a semi-circle.
- 6
Continue cooking for another 1-2 minutes until golden brown and slightly crispy. Repeat with the remaining batter and filling.
- 7
Serve hot, garnished with fresh herbs, with a side of nuoc cham (fish sauce dipping sauce) or hoisin-based dipping sauce.
