Bò Bía Mặn with Pork Belly
85% chuẩn vị · Vietnamese
A richer variation of Bò Bía Mặn, incorporating tender braised pork belly alongside the traditional jicama, dried shrimp, and herbs for a more substantial and flavorful experience.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jicama (Sắn dây)400g
- Dried shrimp40g
- Pork belly200g
- Rice flour150g
- Tapioca starch50g
- Eggs2
- Scallions3 stalks
- Fresh herbs (e.g., mint, basil)1 bunch
- Fish sauce2 tbsp
- Sugar1 tsp
- Garlic1 clove
- Vegetable oilfor frying
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Braise the pork belly: Cut pork belly into small cubes. Sauté minced garlic, then add pork belly, fish sauce, sugar, and a little water. Simmer until tender and slightly caramelized. Set aside.
- 2
Peel and julienne jicama. Soak and chop dried shrimp.
- 3
Finely chop scallions.
- 4
Prepare the batter: Whisk rice flour, tapioca starch, eggs, scallions, salt, and pepper. Add water to form a thin batter.
- 5
Heat a lightly oiled non-stick pan over medium heat. Pour a thin layer of batter. Cook for 1-2 minutes.
- 6
Add jicama, dried shrimp, and a few pieces of braised pork belly to one half of the crepe. Fold over.
- 7
Cook until golden brown and crispy. Repeat with remaining ingredients.
- 8
Serve hot, garnished with fresh herbs, with a side of dipping sauce.
