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Lunchbreak: Saigonese style crispy rice crepe with shrimp and bacon, lettuce and Vietnamese herbs

Thai Dang, Chef / Owner, HaiSous

HaiSous

1800 S. Carpenter St., Chicago

http://www.haisous.com

Event:

https://baconfestchicago.com/

  • The 11th Annual Baconfest Chicago
  • UIC Dorin Forum (725 West Roosevelt)
  • Friday Dinner - April 5: 6:00 PM - 7:00 PM VIP Hour / 7:00 PM -10:00 PM General Admission Period
  • Saturday Lunch - April 6: 11:00 AM - 12:00 PM VIP Hour / 12:00 PM - 3:00 PM General Admission Period
  • Saturday Dinner - April 6: 6:00 PM - 7:00 PM VIP Hour / 7:00 PM -10:00 PM General Admission Period
  • Exciting list of new restaurants and returning favorites over three sessions. Each session will offer a unique menu of creative bacon dishes and its own lineup of celebrated chefs. New participants include Drawl Southern Cookhouse & Whiskey, Royal Grocer, Swill Inn, Taureaux Tavern.
  • Baconfest Chicago supports the Greater Chicago Food Depository with a donation from event proceeds, a raffle on site and a food drive at the event. Over its 10 year history, the event has generated more than $440,000 in donations to the area's largest food bank. This translates to more than 1.3 million meals for hungry people in the Chicagoland community.

Ticket Tiers:

  • General Admission: $85 (+ fees)
  • VIP: $160 (+ fees)
  • Bacon-Only: $60 (+ fees) for bacon tastings only (no drink tickets)
  • Group General Admission: $70 (+ fees) each for a minimum purchase of 5 tickets
  • General Admission tickets offer access to a three hour tasting session of their choice with unlimited tastings of creative bacon dishes. VIP tickets give guests an hour of early access to the annual pork-a-palooza. All ticket types (other than Bacon-Only) include 7 drink tickets good for beer, wine and cocktails.

The Golden Rasher Awards

  • Chefs compete in two categories: Most Creative Use of Bacon and Best Front of House Presentation, with winners taking home engraved pewter pigs. Most Creative Use of Bacon comes in two flavors: Judges’ Choice, awarded by a panel of handpicked judges from the Chicago food world and Peoples’ Choice, selected by Baconfest attendees who vote for their favorite by text message. For the bacon public, a prize is offered for Best Bacon Poem.

Recipe:

Bánh Xèo Tôm Thịt Bacon

Saigonese style crispy rice crepe with shrimp and bacon, lettuce and Vietnamese herbs

Crispy Crepe Batter:

1 cup rice flour

1/2 teaspoon kosher salt

1/4 teaspoon turmeric powder

1 cup coconut milk

½ cup warm water

2 scallions thinly slice

  • With a whisk, mix all ingredients in a bowl and set aside.
  • Allow mixture to sit for at least 4 hours before use.
  • It is best to make the batter overnight.
  • Add sliced scallion before using.

Filling:

1 package of bacon for 1/4 cup of rendered bacon fat

2 cups bean sprouts (used later, see below)

6 shrimp (peeled/deveined)

  • Split each shrimp in half and sauté in oil. Season with salt and pepper, set aside.
  • To render bacon fat, cook bacon strips in a pan for 10-12 minutes. Remove bacon from heat and set aside.
  • Pour bacon fat into a jar or other suitable container.

Tdangs bacon Nước mắm vinaigrette:

1 medium shallots, chopped

2 cloves garlic, chopped

4 slices of bacon, cut into small strips

3 tablespoons rice wine vinegar

2 teaspoon palm sugar or granulated sugar to taste

1 fresh thai chili or 1 pinch red pepper flakes

Fish sauce to taste

  • Place bacon in cold sauté pan on medium heat until almost crisp.
  • Then add shallot, garlic and chili. Sweat for 2-3 minutes.
  • Lower heat, add in vinegar and sugar. Turn off heat.
  • Let mixture cool.
  • Add fish sauce to taste. Fish sauce is your “salt” this will add depth to sauce

Crispy Crepe:

  • In a 12 inch non-stick pan on medium heat, heat pan for 2 minutes.
  • Add 2 teaspoon of rendered bacon fat to pan.
  • Swirl around to spread fat evenly.
  • With a ladle, ladle in batter and swirl with one hand to spread batter evenly around circumference of the pan.
  • Add in rendered bacon and cooked shrimp around on top of batter.
  • Turn heat on high, drizzle a little fat around the rim to allow crepe to get crispy.
  • Once all of the batter looks cooked, add bean sprouts.
  • Cook until a nice crust has formed.
  • Then fold half onto it shelf.
  • Drain, pat dry of extra oil/fat and serve immediately with Tdangs bacon Nước mắm vinaigrette.

 

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