HomeAbout UsContact UsVietnam InfoRecommended SitesForumBooksLinksBusiness Opportunities
 
News Archive
Letters to the Editor
Country
Culture
Photo Galleries
Vietnamese Language
Vietnam Non Profits
Embassies / Consulates
Traveler Complaints / Recommendations
Travel Tips
Vietnamese/Asian Foods & Receipes
Listen to Vietnamese Music
Business Directories
Expat Help
News
Currency Converter
Order Form

Vietnam

Vietnam Video Courtesy of the Manchu's Click Here
Download Real Player 8 Now to play this Video
      DownloadPlayer

Saigon
Weather
Ha Noi
Click for Ha Noi, Viet Nam Forecast
Da Nang
Click for Da Nang, Viet Nam Forecast
Hue
Click for Hue, Viet Nam Forecast

Vietnamese Food

VIETNAMESE RECIPIES  |  VIETNAMESE SAUCES
11 - Vietnamese Crepes
Ingredients
  • 1 ea (12 oz) package rice flour with –turmeric
  • 3 c Water (divided use)
  • 1 t Sugar
  • 1 ea (116 oz) package Orients -Delight coconut milk -(heavy cream can be Substituted) frozen, not -canned coconut milk
  • 4 ea Green onions
  • 1 lb Large shrimp (36 - 48 size)
  • 1/2 lb Lean pork, thinly sliced
  • 2 ea Yellow onions
  • Oil
  • 16 ea Handfuls fresh bean sprouts -(put in microwave for a -little while to Soften)
  • 1 ea Head red leaf lettuce
  • 1 bn Cilantro, basil or mint
  • Fish Garlic Sauce
DIRECTIONS:
Prepare crepe batter the night before serving. Thinly slice green onions. Place one-cup water in small pan on high heat. Thoroughly blend the 12-ounce package of rice flour mix with the two remaining cups water until completely moistened. Dissolved sugar in boiling cup of water and add to batter. Add coconut milk and green onions and mix thoroughly. Refrigerate overnight.

The next day, peel and dive in shrimp. Cut in half lengthwise. Cut pork in 2" slivers. Cut yellow onion into quarters, then in thin slices. Heat a few drops of oil on medium-high heat in a 10" heavy frying pan. Add 3 slices yellow onion and two slices pork. Cook for a few seconds until onion is slightly translucent and pork is white. Add 5 shrimp halves and cook for 10 seconds.

Pour in 1/2 cup batter and quickly tilt pan to form a 10" circle. Cover one-half crepe with one-cup bean sprouts. Reduce heat to medium. Cook until batter looks solid. Cover partially (if you cover completely, water will condense on crepe) and cook one minute. Uncover and flip crepe using a spatula. Cook until slightly crisp (approximately 1 minute). Serve immediately to keep warm.

Serve with fresh cilantro, mint or basil leaves (optional) and large leaves of red lettuce. To eat, tear off a piece of crepe, fill with cilantro and wrap in lettuce leaf. Dip in sauce and eat. Serves 4.
Have a friend who might be interested?
Inform them about us now!
Your E-mail: Your Name: Friend's E-mail: Friend's Name:
Send to a Friend
If you have any questions about our services, please contact our US office at the address below or email us at info@vietventures.com

Home  |  About Us  |  Contact Us  |  Vietnam Info  |  Recommended Sites
Forum  |  Books  |  Business Opportunities
Sign up for our free NewsLetter
e-mail: 
Want To Reach Buyers on a Global Scale?
Now with your lisitings in the Trade Directory, Vietnamese Merchants, Businesses and Service Professionals can reach new markets effectively.
MORE INFO >>

Trade and Travel Agreement Signed Worldwide Ventures Signs Agreement with Vung Tau Tourism to promote trade and travel between Vietnam and the United States.
MORE INFO >>

Asian Economic Associations
Info: ASEAN
Info: APEC

Siagon Today Network


US Rare Coin Investments


Vietnam Books

Privacy PolicyCopyright Worlwide / VietVenturesTerms & Conditions