1 tbsp canola oil
1 small onion,finely chopped
2 garlic cloves,minced
1/2 pound pork butt,cut into 1/4 in cubes
1 cup fresh ubod(hearts of palm), julienned and soaked in water untill ready to use
1 tsp sugar
1/2 cup beans,sliced
1/2 cup carrots,sliced
2 tbsp fish sauce,or to taste
1/2 pound shrimp,peeled,deveined,and finely chopped
1. In a large saucepan over medium high heat, warm the oil, Add the onion and garlic and saute until softened, about 3 minutes. Add the pork and cook until it turns white, about 5 minutes. Add 1 cup water and bring to a simmer. Add the ubod, sugar, and fish sauce and cook until the ubod is tender, about 5 minutes. Add the shrimp and cook for another 5 minutes. Add the shrimp and cook for another minute. Taste and add more fish sauce if needed. Set aside.
To assemble, place a wrapper on a flat work surface. Spread about 2 tbsp of the sauce over the wrapper. Top with about 1/4 cup of the filling and place lettuce half over the filling,extending past the outer edge of the wrapper. Fold the bottom of the wrapper up over the mixture. fold in the sides so they overlap. Serve at room temperature.
3 cups chicken stock
3 tbsp soy sauce
2 tbsp cornstarch
3/4 cup sugar
2 tbsp minced garlic
ground peanuts for garnish
To make the sauce,combine 1 cup of the chicken stock with the soy sauce and cornstarch in a small bowl. whisk to dissolve the cornstarch.
Place the sugar in a small,heavy saucepan. Drizzle 2 tbsp water over the top. cover over medium high heat,gently swirling the pan but not stirring,until the sugar has melted into a deep amber-colored syrup.Slowly add the remaining 2 cups chicken broth and stir to dissolve the sugar. Add the stock-cornstarch mixture and simmer,stirring,until the sauce has thickened,about 3 minutes. Add the garlic.
3/4 cup cornstarch
1/2 cup all purpose flour
pinch of salt
5 large eggs
1.Place the cornstarch,flour,and salt in a large bowl and whisk to combine. Add 1 1/2 cups water, whisking. The batter should be fairly wet. Add the eggs, one at a time, whisking to combine.
2. Cover and refrigerate for 30 minutes.
3. Warm an 8 inch nonstick skillet over medium heat. Add 2 tbsp batter to the pan and quickly rotate.,spreading a thin layer over the pan. Cook until set and the edges begin to curl, about 30 seconds. Flip and cook on the other side until cooked through,about 10 seconds.Stack,overlapping, on a large plate,keeping the wrappers covered with a slightly damp towel toprevent drying.