Vietnamese Inspired Recipe – Fried Flour Cake with Egg
March 13, 2012
This weekend, as part of the Melbourne Food and Wine Festival 2012 I went on a walking tour of the Footscray Market. The tour was called Vietnam on a Plate and introduced the tour group to traditional Vietnamese produce and some basic cooking tips, as well as a guided walk through some stores looking at different products. It was interesting and entertaining. At lunch time we stopped at the restaurant for lunch and sampled 6 different dishes. They all were delicious and accompanied by the variety of fresh herbs, dipping sauces and lettuce leaves for wrapping.
One of the dishes inspired the recipe below. The texture of the crunchy rice cake that popped in my mouth within a soft casing of an egg omelette was unexpected but welcomed! Coupled with the freshness of shaved carrot, herbs and lettuce and the sharpness of the dipping sauce the flavors burst into life and danced around my mouth. As soon as I tasted it I knew I would have to attempt to re-create it, and plan a return visit to the restaurant to eat the authentic version again.
When I returned home I immediately contacted my lovely Vietnamese friend My Hue to see if she knew how to make it. I checked my own cook books and then googled the recipe to see what was involved. The recipes that I googled all displayed images that looked nothing like the dish we were served at the restaurant. A challenge had been set.
This is the outcome – my version of Bahn Bot Chien
I am quite impressed with my reproduced version of Bahn Bot Chien. It was fresh, tasty and light, quick and easy to make.
These are some of my favorite images from my tour of Footscray Market:
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