Banh Quai Vat, a beloved Vietnamese savory pastry, offers a delightful explosion of flavors and textures in every bite. These crispy, thin-crust pancakes are filled with a savory mixture, often including minced pork, wood ear mushrooms, and shallots, creating a satisfyingly complex taste. The delicate balance of sweet, salty, and savory makes Banh Quai Vat a truly unique culinary experience, a testament to Vietnamese ingenuity in transforming simple ingredients into something extraordinary. They are a popular street food and a cherished family recipe, passed down through generations.
The irresistible charm of Banh Quai Vat lies in its perfect combination of crispy exterior and flavorful filling. This recipe will guide you through the process of making these delightful treats from scratch, ensuring a delicious result that will impress your family and friends. Ready to embark on a culinary adventure and create your own batch of these delectable Vietnamese pancakes? Let's get started with the step-by-step instructions.
Tools Needed
- bowl
- rack
- plastic wrap
- knife
- pan
Ingredients
- Flour: 380g
- Salt: 2g
- Cooking oil: 80ml
- Water: 150ml
- Carrots: 150g
- Cassava: 300g
- Black fungus: 10g (dry)
- Mushrooms
- Onion: 100g
- Vermicelli: 10g (dry)
- Pork: 300g
- Seasoning powder
- Sugar
- Ground pepper
- Minced onion and garlic
- Green onions
- Quail eggs
- Fish sauce: 5 tablespoons
- Water (for fish sauce): 10 tablespoons
- Lemon juice: 2 tablespoons
- Minced garlic and chili (for fish sauce): 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Mix flour, salt, cooking oil, and water until smooth. Cover and let rest for 1 hour.
- Shred carrots and cassava. Soak and chop black fungus and mushrooms. Chop onion.
- Mix pork with seasoning powder, sugar, ground pepper, minced onion and garlic, and green onions. Let it sit for 5-10 minutes.
- Heat oil in a pan. Add minced onion and garlic, then add cassava, carrots, onion, and mushrooms. Stir-fry with seasoning powder and sugar for about 5 minutes.
- Mix sautéed vegetables, marinated pork, and vermicelli.
- Mix water, sugar, fish sauce, lemon juice, minced garlic and chili. Soak the prepared carrots and cassava in this mixture.
Step 2. Assemble and Fry the Banh Quai Vat
- Roll out the rested dough thinly and use a bowl or cup to cut out circles.
- Place filling and a quail egg (or other egg) in the center of each dough circle. Fold the dough over and pinch the edges to seal.
- Heat oil in a pan and fry the Banh Quai Vat over medium heat, turning frequently until golden brown.
Step 3. Make the Fish Sauce Dipping
- Mix water, sugar, fish sauce, lemon juice, minced garlic and chili. Soak the prepared carrots and cassava in this mixture.
Step 4. Serve
- Arrange the fried Banh Quai Vat on a plate and drizzle with fish sauce.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Don't overmix the dough.
- Cut vermicelli to a manageable size for easy wrapping.
- Pinch the edges of the Banh Quai Vat tightly to prevent the filling from leaking out during frying.
- Fry over medium heat and turn frequently to ensure even cooking and golden-brown color.
Nutrition
- N/A
FAQs
1. Can I substitute the pork with other meats?
Yes! Ground chicken or shrimp work well as substitutes. Adjust seasonings to your preference.
2. How do I achieve a perfectly crispy crust?
Use a hot, lightly oiled pan and cook the pancakes for a short time on each side until golden brown and crispy. Don't overcrowd the pan.
With its crispy crust and flavorful filling, your homemade Banh Quai Vat will be a guaranteed crowd-pleaser. Enjoy the satisfaction of creating this delicious Vietnamese treat from scratch, and savor every delectable bite. Now go forth and share the joy of Banh Quai Vat with your loved ones!