Fawm Kauv (Hmong Rice Noodle Crepes)

by Kroocrew

© All Rights Reserved. Image used with kind permission of Tiaj Yaj.

Ingredients for the filling:
500 gm (~1 lb) ground pork
3 chopped scallions
2 diced coriander roots and/or some chopped leaves
1 cup wood ear mushrooms rehydrated and diced.
Fish sauce (optional)
Freshly ground black pepper

Ingredients for the crepes
2 cups rice flour
1 cup potato starch
½ cup tapioca starch
3 tablespoons vegetable oil
5½ cups water


Preparations and making the filling

Make the crepe slurry by mixing the oil, flours, starch and water in a large bowl. Mix well with either a whisk or by hand. Make sure all lumps are dispersed.

Allow to stand for 60 minutes to de-aerate and to hydrate properly. During this resting period prepare and cook the filling.

In a skillet or wok fry the meat, cooking until completely done, breaking up clumps with a wooden spoon as you go.

Add the chopped scallions and chopped cilantro/coriander roots and leaves, mixing it well but gently.

Add the black pepper and a little fish sauce or salt, to taste. Stir over the heat for a few seconds and then remove and place aside. (The flavours of cilantro are quite strong so these should be left as the last addition. The roots have a more concentrated flavour. If you add this
too early, the flavour might be lost.)

Making the crepes

After the resting, stir the slurry gently but thoroughly to make the mixture even. Heat a 30 cm (10 in) prepared skillet or crepe pan for 2 minutes (this is important). Pour 1/2 cup of slurry into the skillet and immediately distribute the contents evenly by swirling the skillet carefully. Tip the excess slurry back into the reserve.

Allow to cook covered for 30 seconds. Lightly oil a plate with vegetable oil. (This will need re-greasing after each couple of crepes). Flip the crepe directly onto the oiled plate.

Add a tablespoon of the cooked filling and distribute it over the central parts of the crepe leaving say a 2.5cm (1 in) border.

Fold the near end of the crepe over towards the centre and fold the sides in likewise. Roll the crepe and contents up into a roll.
Lay the roll onto a serving plate and continue processing the rest of the crepes similarly. These crepes can be served with a Thai Sweet Chile Dipping Sauce or a Vietnamese Nuoc Mam Dipping Vinaigrette.

The crepe preparation and cooking itself is suitable for many crepe dishes. The translucent nature of the crepe is very appealing with colourful fillings and the al dente noodle texture just gives that little bit of interest.

Comments for Fawm Kauv (Hmong Rice Noodle Crepes)

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Jan 04, 2011
by: Kroocrew

Apologies to those reading the "fawm kauv recipe" as I omitted the water addition in the preparation of the slurry. It should read:

"Make the crepe slurry by mixing the flours, 5½ cups of water and the 3 tablespoons of oil in a large bowl. Mix well with either a whisk or by hand. Make sure all lumps are dispersed."

Out of interest this Hmong recipe is an adaptation of the Vietnamese recipe for 'Banh Cuon'. The Vietnamese method adds a tasty garnish and steam cooking of the crepe.

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