Vietnamese pancakes

Vietnamese pancakes

Banh xeo

By
From
South East Asian Food

Ingredients

Quantity Ingredient
375g rice flour
1/2 teaspoon turmeric powder
salt, to taste
1 can coconut milk, (about 2 cups)
2 cups water, (enough to make a thin batter)
500g belly pork
2 teaspoons fish sauce
pepper, to taste
300g raw prawns, shelled and deveined
250g beansprouts, tailed
1/2-1 tablespoon oil
1 brown onion, thinly sliced lengthwise
200g mushrooms, thinly sliced

Method

  1. The batter for these pancakes needs to be made well ahead, so leave yourself plenty of time. Sift the flour into a bowl with the turmeric and salt. Make a well in the middle and add bit by bit the coconut milk and enough water to produce a thin, smooth batter. Set aside for some hours.
  2. Cut the belly pork into thin slices about 4 x 3 cm. Season with fish sauce and pepper and allow to marinate. Rub the prawns with salt, rinse well and dry them thoroughly in paper towels. Wash and dry the beansprouts.
  3. When it is time to do the cooking, have everything ready on separate plates around the stove. Heat omelette pan to hot. Add oil, then add a spoonful of onion slices, 4–5 slices belly pork and 4 prawns. Stir-fry for a minute, then put a lid over the pan and leave for another minute until cooked. Take off the lid, add a ladle of batter (enough for a thin pancake only) and spread it out over the surface of the pan. Place a few mushroom slices and a spoonful of beansprouts on top, cover again and allow to cook for another minute or two until the pancake and the vegetables are lightly cooked. Uncover and cook further until the edges curl up and the pancake is brown and crunchy but not burnt on the bottom.
  4. For the southern version of this dish lift the pancake out now and serve on a plate accompanied by a Herb Salad Plate and Nuoc Cham dipping sauce. Pieces of pancake are often rolled up with herbs in lettuce and eaten by hand, dipping in the sauce between mouthfuls.
  5. A different way of finishing these pancakes is followed in the centre of Vietnam and I prefer this method. When you add the beansprouts and mushrooms put them on one side of the pancake. Then at the last stage when the pancake has become crunchy on the bottom, carefully fold the empty half over the half containing the mushrooms and beansprouts. Lift out onto a plate and stack in an overlapping line.
Tags:
SBS
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