Banh khot with tiger prawns, caramelised pork and prawn floss from The Food of Vietnam by Luke Nguyen
- spring onions
- rice flour
- turmeric
- tiger prawns
- cooked jasmine rice
- dried mung beans
- coconut cream
- caramelised pork
-
EYB Comments
The mung beans need to be soaked overnight.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Nuoc mam cham dipping sauce; Spring onion oil
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.