Orange Marmalade From Spain
In 2018, Food & Wine named this recipe one of our 40 best: In 1989, Binh Duong owned one of the buzziest Vietnamese restaurants in America, Truc Orient Express in Hartford, Connecticut. Jacques Pépin was a fan. So was F&W's associate test kitchen director Marcia Kiesel.
INGREDIENT :
Dipping Sauce
- 2 red Thai chiles or 1 medium jalapeño, thickly sliced
- 2 medium garlic cloves, thickly sliced
- 2 tablespoons granulated sugar
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons water
Pancakes
- 2 cups rice flour (about 10 1/2 ounces)
- 2 1/4 cups cold water
- 1 scallion, thinly sliced
- 1/4 teaspoon ground turmeric
- 3/4 cup plus 3 tablespoons vegetable oil, divided
- 1 pound pork tenderloin, cut crosswise into very thin slices (about 30 slices), divided
- 1/2 pound peeled and deveined raw medium shrimp (about 30 shrimp), divided
- 2 cups thinly sliced fresh shiitake mushroom caps, divided
- 1 cup thinly sliced yellow onion, divided
- 1 1/4 teaspoons kosher salt, divided
- 1/4 teaspoons black pepper, divided
- 2 1/2 cups mung bean sprouts (about 7 ounces), divided
RECIPE DIRECTION :
Make the dipping sauce:
- Using a mortar and pestle, pound chiles, garlic, and sugar until mixture resembles a slurry, about 3 minutes. Stir in fish sauce, lime juice, and 2 tablespoons water until blended. Set aside.
Make the pancakes:
- Whisk together rice flour and 2 1/4 cups cold water in a medium bowl. Whisk in scallion and turmeric until blended. Set aside.
- Preheat oven to 200°F. Heat 1 1/2 tablespoons oil in a 10-inch nonstick skillet over high. Add 3 pork slices, 3 shrimp, and a few mushroom and onion slices. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook until pork and vegetables are lightly browned, about 30 seconds per side.
- Stir rice flour mixture. Remove skillet from heat. Holding skillet at an angle, pour in 1/3 cup rice flour mixture, and swirl to evenly coat bottom of skillet.
- Return skillet to heat over medium. Cover and cook, undisturbed, until sides of pancake turn deep brown and curl up, about 5 minutes. Remove skillet from heat, and sprinkle 1/4 cup bean sprouts over pancake. Fold in half, and transfer to a baking sheet; keep warm in preheated oven. Repeat procedure with remaining oil, pork, shrimp, mushrooms, onion, salt, pepper, and bean sprouts to make 9 more pancakes. Arrange pancakes on a large platter, and serve warm with dipping sauce.
