AFF Indochina: Banh Xeo (Vietnamese Crispy Pancakes)
Serves: 2
Ingredients
Pancake batter
- 90 (1/2 cup) rice flour
- ¼ tsp ground turmeric
- Salt
- 120ml coconut milk
- 90ml ice cold water (plus extra if necessary)
- Oil for frying
For the filling
- 200g of cooked pork or chicken finely sliced
- 100g of cooked medium sized prawns, shells removed
- 100g of bean sprouts
- Freshly sliced chilli
- Mixed herbs including mint and coriander (cilantro)
- Lettuce (optional)
For the dipping sauce (nuoc cham)
- 1 tbsp fish sauce
- 1 tbsp line juice
- Chopped chilli to taste
- ½ tsp sugar or to taste
- Small pinch of minced garlic
Instructions
Pancake batter.
- Combine all the ingredients for the batter and mix until smooth. Then set aside for about 1 hr until the batter thickens.
Dipping Sauce
- Make the dipping sauce (nuoc cham) by combining all the ingredients and set aside. Season and taste.
Make the pancake
- Heat a cast iron pan over high heat and add 1 tsp of oil until sizzling
- Stir the batter and add some batter to the pan, swirling it round to cover the base of the pan.
- Cook until the underside is golden. Flip pancake over for a quick 10 seconds.
- Then decant pancake onto a plate and spoon in various toppings of your choice and fold over and keep the pancake warm.
- Continue frying the batter adding in a tsp of oil for each new pancake till all the batter is gone.
- Serve warm stuffed pancakes with more herbs, a salad and the dipping sauce.
Recipe by Swee San's Kitchen at https://thesweetspot.com.my/aff-indochina-banh-xeo-vietnamese-crispy-pancakes/