Even though I visited Vietnam quite a few times but I have never dared to eat street food because I have a very weak stomach. So that restaurant was really good for me because it is clean with good hygiene and I get to enjoy different items around Vietnam.
Source
Caramelized Shrimp and pork
What you need:Yield: 25 pcs
150g pork belly400g shrimps1 green onion, white portion½ tbsp oil½ tbsp minced garlic1½ tbsp sugar1½ tbsp fish sauce½ tbsp oyster sauceSalt and pepper to taste
3 banana leaves, cut into 5"
Method:
Slice the pork belly into thin slices.
Minced green onion finely.
Season pork with salt, minced spring onion, and pepper. Mix well and set aside.
Trim the prawns with salt and pepper for 10 mins.
Heat one tbsp of oil and saute garlic until fragrant and add in pork until cooked.
Add in the shrimp and mix well.
Add in sugar and stir well.
Add in fish sauce and mix well. Simmer on med heat until sauce is completely dried up.
Add in oyster sauce and stir well.
Banana Leaves, 5” pieces width. Also, tear some smaller pieces as strings.
Blanch the banana leaves. Wipe dry.
Tapioca pasteWhat you need:
1 cups tapioca starch½ + ¼ cup water¼ tsp salt1 tsp oil
Method:
Mix well all the ingredients.
On med-high heat, cook over the stove until the mixture is a little thick. Keep stirring. Lower to med and keep whisking until the mixture semi-thickens. Remove from heat and continue to stir.
Brush the banana leaves with oil.
Put a tbsp of tapioca paste and spread it in the center of the leave.
Place shrimp and pork on it and cover with another tsp of the paste.
Fold lengthwise edges together and fold flat. Tuck both short ends under. Group into 2s and tie it with a banana string.
Steam on high for 20 – 25 mins.
Serve with dipping sauce (fish sauce with chopped chili)
Enjoy!
If you have enjoyed this post by Rumbling Tummy, be sure to follow her on Facebook,
Instagram,
Pinterest,
Twitter
