Vietnamese Omelette Food

VIETNAMESE OMELETTE

Steps:

• Place mushrooms in small heatproof bowl, cover with boiling water. Stand for 20 minutes; drain. Discard stems, slice capsicums thinly.
• Meanwhile, whisk eggs, milk and mint in a medium bowl until combined.
• Heat half of the oil in medium frying pan; cook onion, garlic and bamboo shoots, stirring until onion softens. Add carrot and capsicum; cook, stirring, until carrot is just tender. Add mushrooms, sprouts, sauces and coriander; cook, stirring, until heated through. Remove from pan; keep warm.
• Heat remaining oil in pan. Add a quarter of the egg mixture; cook over medium heat, tilting pan, until egg mixture is almost set. Place a quarter of the vegetable mixture evenly over half of the omelette.
• Fold omelette over to enclose filling, slide onto serving place. Repeat with remaining egg and vegetable mixtures.

VIETNAMESE OMELETTE

Steps:

• Chop coriander, spring onion and garlic chives and set aside.
• Mince the garlic and chili and put in a bowl.
• Add the two eggs and beat.
• Add the fish sauce.
• Slice the shallot finely.
• Heat the vegetable oil in a thick based frypan.
• Add shallots.
• Once they start to sizzle, pour egg mixture over it.
• Fry until egg starts to cook.
• Sprinkle chopped green herbs and salt and pepper onto top of omelette.
• Fold omelette in half and cover the pan.
• Put heat on low and cook gently for a few minutes, checking it isn't burning underneath.
• Flip omelette half to do the other side.
• Serve.

BANH XEO (VIETNAMESE CREPES)

Steps:

• Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
• Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
• Preheat oven to 200 degrees F (95 degrees C).
• Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
• Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
• Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.