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Vietnam – (Egg Pancakes)


4  each                         Eggs

1/2  teaspoon                   Nuoc Mam (fish sauce)

Tt                                   Freshly Ground Pepper

As needed                     Vegetable Oil


1.      Beat together the eggs, fish sauce, black pepper, and 1 teaspoon water in a bowl.

2.      Brush the bottom of a 9-inch non-stick skillet with a little bit of vegetable oil.

3.      Place the pan over moderate heat until hot.

4.      Pour in 1/4 cup of the mixture and immediately tilt the pan to spread the egg evenly

over the bottom.  The egg pancake should be very thin and like a crepe.

5.      Cook until the egg is set, about 30 seconds.

6.      Turn and cook on the other side for 15 seconds longer.

7.      Transfer the pancake to a plate or cutting board.

8.         Repeat this process with the remaining egg mixture


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