Ingredients with Measurements:
- 1 lb pork shoulder, thinly sliced
- 1/4 cup fish sauce
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
- 1/2 cup rice flour
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1 cup water
- 1/4 cup scallions, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
- 1/4 cup pickled carrots and daikon
- 8-10 rice paper sheets
Special equipment needed:
- Grill or grill pan
- Mixing bowls
- Whisk
- Cutting board
- Knife
- Skewers
- Brush
Step-by-step instructions:
1. In a mixing bowl, combine fish sauce, sugar, garlic, black pepper, and vegetable oil. Add pork slices and marinate for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat.
3. Thread pork slices onto skewers and grill for 3-4 minutes on each side, or until fully cooked.
4. In another mixing bowl, whisk together rice flour, cornstarch, salt, turmeric powder, and water until smooth.
5. Heat a non-stick pan over medium heat. Brush the pan with oil.
6. Pour 1/4 cup of the batter into the pan and swirl to coat the bottom of the pan. Cook for 1-2 minutes or until the edges start to lift.
7. Add a few slices of grilled pork, scallions, cilantro, peanuts, and pickled carrots and daikon onto one side of the pancake.
8. Use a spatula to fold the other side of the pancake over the filling, forming a half-moon shape.
9. Cook for another 1-2 minutes or until the pancake is crispy and golden brown.
10. Repeat with the remaining batter and filling.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Non-stick pan: medium heat
Serving size:
4-5 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 41g
Protein: 23g
Sodium: 1200mg
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Rice flour can be substituted with all-purpose flour.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Pickled carrots and daikon can be substituted with sliced cucumber or shredded lettuce.
Variations:
- Add sliced onions or bell peppers to the filling.
- Serve with a side of sweet chili sauce or hoisin sauce.
- Use lettuce leaves instead of rice paper sheets to wrap the filling.
Tips and tricks:
- Make sure to marinate the pork for at least 30 minutes to ensure maximum flavor.
- Use a non-stick pan to prevent the pancakes from sticking.
- Do not overfill the pancakes to prevent them from breaking.
- Serve immediately to prevent the pancakes from getting soggy.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pancakes in a non-stick pan over medium heat for 2-3 minutes or until heated through.
Presentation ideas:
Arrange the pancakes on a platter and garnish with chopped cilantro and peanuts.
Garnishes:
Chopped cilantro and peanuts.
Pairings:
Serve with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the pancakes are too thick, add more water to the batter.
- If the pancakes are too thin, add more rice flour to the batter.
- If the pancakes are sticking to the pan, brush the pan with more oil.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to prevent foodborne illness.
- Store leftover pancakes in the refrigerator and consume within 2 days.
Food history:
Chả Cá is a traditional Vietnamese dish that originated in Hanoi. It is typically made with grilled fish, but this recipe uses grilled pork instead.
Flavor profiles:
Savory, sweet, and tangy.
Serving suggestions:
Serve the pancakes as a main dish for lunch or dinner.
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Region: Vietnamese