D is for Dinner: food truck fare

Food trucks will be taking their wares to Ottawa's Little Italy this Saturday for a rally to raise money for a new scholarship to Algonquin's culinary arts program.

Food trucks will be taking their wares to Ottawa's Little Italy this Saturday for a rally to raise money for a new scholarship.

Lunch's Tim Van Dyke serves up his recipe for a turkey bacon slider with a cranberrry chutney. (Courtesy Tim Van Dyke)

Money raised at the corner of Rochester Street and Pamilla Street will go towards a scholarship to Algonquin's culinary arts program for a tenant of Ottawa Community Housing.

To mark the Ottawa Food Truck Rally, All in a Day's D is for Dinner weekly food segment invited two of the participating mobile restaurateurs to share their recipes for food on the run.

Song Prak, co-owner of Asian fusion food truck Chow Down Foods, bring us her recipe for Banh Xeo, a Vietnemese pancake.

Tim Van Dyke with the Lunch food truck shares his turkey sliders with us.

Banh Xeo

Batter mixture

  • 1 ¼ cup of rice flour
  • 2 tbsp corn starch
  • 1 can of coconut milk
  • 1 ¼ tsp ground turmeric
  • 2 cups of water 


  • 1lb of lean ground pork
  • a pinch of white pepper
  • 2 pinches of salt
  • 2 pinches of sugar
  • Half yellow onion (diced)
  • 1 garlic clove(chopped)
  • 1 tbsp of oil (for cooking)
Song Prak's Chow Down is one of several food trucks that will be at Little Italy on Saturday afternoon. (Kate Porter/CBC)

Fish sauce Dressing

  • 1 cup of fish sauce
  • 1 cup vinegar
  • 2 cups of sugar
  • 3 cups of water


  • Basil
  • Cucumbers
  • Lettuce 

Mix all the batter ingredients together and blend for five minutes. If the batter is not yellow enough add more turmeric. Set batter aside.

Use a non-stick pan, make sure the pan is hot before adding the oil and onions. Sweat the onions then add garlic, stir mixture making sure the garlic doesn't burn. Add ground pork and the seasonings. Cook evenly, make sure pork is fully cooked. Set aside once cooked. 

Use a non-stick pan and make sure the pan is set to medium to high heat. Add oil and swirl the oil around to coat the pan. Add a ladle of the batter mixture and coat the entire bottom of the pan. Cover the pan with a lid for 30 seconds. Add meat mixture on one side of the pan and a handful of bean sprouts. Cover pan for 30 seconds. Flip the non-filled side of the batter mixture to form a half moon. Remove crepe from pan and place on a bed of lettuce. Top the crepe off with cucumbers, basil and fish sauce dressing. Enjoy.

Turkey and bacon sliders


  • Turkey from Bearbrook Farms
  • ‘Seed to Sausage’ Black Pepper Molasses Bacon
  • Egg bun from Rideau Bakery
  • LUNCH Cranberry Chutney (see below)
  • Arugula

LUNCH Cranberry Chutney

  • 8 oz. cranberries 
  • 7 oz. pearl onions 
  • 7 oz. Granny Smith apples
  • 1.5 oz. orange juice
  • 1 oz. fresh ginger
  • 4 oz. white vinegar
  • 2 oz. cane sugar 
Add all of the chutney ingredients in a sauce pan. Bring to a boil then let it simmer. Continue cooking until most of the liquid has evaporated. Take off heat, and let stand for an hour. Blitz with a hand mixer until desired consistency is met, then refrigerate.


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