Sizzling Crepes in Lettuce Leaves with Nuoc Chom Sauce (Gluten-Free)
1 tbsp vegetable oil
1 lb boneless pork country ribs
sliced thinly into ¼”x 2” julienne
1 tbsp sugar
1/2 cup fish sauce
1 tsp freshly ground black pepper
2 cloves garlic
1 tbsp dry sherry
2 tbsp vegetable oil
1 tbsp vegetable oil
1 lb shrimp
shelled and deveined
1 tsp salt
1/2 tsp sugar
1 tbsp dry sherry
1 whole egg white
2 tsp cornstarch
2 tbsp vegetable oil
4 whole scallions
cut into 2” lengths, and halved
2 1/2 cups mung bean sprouts
2 whole red chiles
finely minced
1 tbsp distilled white vinegar
1 tbsp fish sauce
1/4 cup lime juice
2 cloves garlic
1/2 cup sugar
1 whole carrot
small, julienned with a mandoline
2 cups water
1 1/2 cups rice flour
1/4 tsp turmeric
1 tsp salt
1 whole scallion
thinly sliced
1 1/2 cups water
1 1/2 tbsp vegetable oil
2 heads romaine lettuce
cleaned and separated, or leaf lettuce
1 bunch Thai basil
leaves only
1 bunch cilantro
leaves and tender sprigs only
1 bunch mint
leaves only
For the Fillings
Combine the pork and the rest of the ingredients. Let marinate for at least 20 minutes, and up to overnight.
Heat a wok until smoking, and add 2 Tbsp vegetable oil. Add pork, and stir fry over high heat until barely cooked. Remove and let cool.
Combine the shrimp with the rest of the ingredients. Let marinate at least 20 minutes.
Heat a wok until smoking, and add 2 Tbsp vegetable oil. Add shrimp, and stir fry over high heat, just until the shrimp turn slightly pink. Remove and let cool.
Combine scallions and mung beans in small bowl. Set aside.
For the Nuoc Chom Sauce
Combine all of the ingredients to dissolve. Taste for balance. The sauce should be equally sweet, salty, sour, and have a little heat.
For the Pancakes
In a large bowl, whisk the rice flour, turmeric, salt, scallion, and water. Let sit for at least 30 minutes, and up to overnight. Have all of the filling ingredients ready and close by.
In a non-stick skillet, heat about 1 ½ tablespoons of vegetable oil until shimmering.
Stir rice flour mixture until it recombines, and pour about 1/3-1/2 cup into the hot skillet. Swirl quickly to distribute the batter evenly. You are trying to make a thin, round pancake.
Cover pan, and cook over medium high heat until edges are browned and curl slightly.
Turn crepe over, and fill ½ with a little of the bean sprout/scallion mixture, cooked pork strips, and cooked shrimp.
Fold crepe over in half, and remove from pan. Repeat with remaining batter and filling.
To Serve
Cut pieces of the crepe into long rectangles, and tuck into lettuce leaves along with the basil, cilantro and mint sprigs. Dip into nuoc chom sauce.