Asian: Banb Xeo by Recipe Cottage

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	Banb Xeo

		Pork-Filled Crepe-Omelets Serves 2 1/2 cup rice flour 1/2 cup thin coconut milk 3/4 cup water 6 green onions oil (for stir-frying) 1/2 lb fatty pork, julienned 2 cloves garlic, minced 2 tsp fish sauce freshly ground pepper 1 cup bean sprouts 3 eggs, lightly beaten with 3 Tbsp of water Lettuce leaves, sliced cucumbers, chopped tomatoes and mint leaves 1 Tbsp oil 2 cloves garlic, minced 2 oz ground pork 1 cup water or basic chicken stock 1/4 cup tuong 1/4 cup peanuts, toasted and ground In a small skillet heat oil over medium-low heat and cook garlic until fragrant. Add pork and cook until it loses its raw color. Add the water and tuong and simmer until thickened. Stir in peanuts and serve warm or at room temperature. Combine rice flour, coconut milk and water and stir until smooth. Batter should be the consistency of rich milk, if necessary thin with water. Slice green onions and add 1/4 cup of green tops to batter. In a skillet or flat bottomed wok, heat 1 Tbsp of oil over medium high heat. Add half the pork, half the garlic and half the remaining green onions, and stir-fry until pork is barely done. Season with 1 tsp of fish sauce and pepper. Spread mixture evenly in middle of pan and pour half the batter over it. Scatter half the bean sprouts over the crepe, then pour half the egg mixture over all, letting it run out beyond the edges of the crepe. Cover pan and cook until eggs are set and nearly dry (about 3 minutes). Fold omelet in half and transfer to a warm plate. Repeat steps 2 and 3 with remaining filling, batter and egg mixture. Serve garnished with lettuce, cucumbers, tomatoes, mint leaves and with sauce on the side.