Hue pancake

Hue pancake

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

There are many different pancakes or crêpes in Vietnam. In the central regions, they are small and wrapped with rice paper; in the south, they are much larger and wrapped with young mustard green leaves, and known as ‘Banh xeo’, meaning ‘sizzling crêpe’. Hue, however, has its own version, called ‘Banh khoai’, which is smaller, much thicker, and crispier.

Ingredients

Quantity Ingredient
vegetable oil, for stir-frying
2 garlic cloves, crushed
200g raw school prawns, legs and heads trimmed
200g boneless raw pork belly, fat trimmed, thinly sliced
2 eggs, beaten
2 spring onions, sliced
500g bean sprouts
Hue hoisin dipping sauce, to serve

Batter

Quantity Ingredient
100g rice flour
25g plain flour
1 teaspoon ground turmeric
1/2 teaspoon sea salt
1/2 teaspoon ground turmeric
1/2 teaspoon bicarbonate of soda
150ml coconut cream
150ml soda water

For serving

Quantity Ingredient
lettuce leaves, washed
1 bunch perilla, leaves picked
1 bunch mint, leaves picked
1 bunch vietnamese mint, leaves picked
1 star fruit, sliced

Method

  1. Combine all the batter ingredients in a bowl. Whisk well and set aside for 10 minutes.
  2. Meanwhile, fry off the prawns and pork. Place a frying pan over medium heat. Add 1 tablespoon oil, half the crushed garlic and all the prawns, and stir-fry for 3 minutes. Remove the prawns and set aside.
  3. Wipe the pan clean, then place back over medium heat. Add another 1 tablespoon oil, the remaining crushed garlic and the pork belly, and stir-fry for 3 minutes. Set aside.
  4. Arrange the lettuce leaves, herbs and star fruit on a large platter.
  5. Heat a 20 cm heavy-based non-stick frying pan over medium heat. Add 2 tablespoons oil. Once the oil is hot, add a thin layer of batter to the pan, swirling to coat the base of the pan. Add 1 tablespoon of the beaten eggs, then add some prawns, pork, spring onion and bean sprouts.
  6. Fry for 2 minutes, or until the base of the pancake is crisp and browned. Fold the pancake in half and slide it out of the pan.
  7. Repeat this process with the remaining batter and filling ingredients.
  8. Eat the pancake with the lettuce, herbs and star fruit, with Hue hoisin dipping sauce on the side.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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