Vietnamese food
Vietnamese pancakes, also known as Bánh Xèo, are thin, crispy and packed with flavor. They are made from a light rice pancake batter that is filled with a mixture of meat, juicy prawns, crunchy bean sprouts and a selection of herbs and vegetables. The result is a fantastic balance between heat, sweetness and sourness that makes the taste buds rejoice.
Ingredients for 10 servings
- 2½ dl rice flour
- 2 tsp cornmeal
- ½ tsp curry (mild Asian curry blend)
- ½ tsp ground turmeric
- 2½ dl coconut milk
- 1½ dl water
- 4 tablespoons of thick coconut milk, so-called cocos cream
- 2 tsp oil
- 150g spare ribs, boned and thinly sliced
- 300g raw prawns, peeled, cleaned and finely chopped
- 4 green onions, chopped
- 150g bean sprouts, remove the bean and keep the sprout
- 10 large lettuce leaves
- 2½ dl fresh mint (20g)
Dipping sauce
- 40ml fish sauce
- 40ml lime juice
- 2 teaspoons chili
- ½ tsp sugar
Do this
1 Place rice flour, corn flour, curry, turmeric, coconut milk, water and coco cream in a food processor and process for 30 seconds or until it becomes a smooth batter. Cover the food processor bowl and leave for 45 minutes to allow the batter to thicken.
2 Heat oil in a heavy-bottomed frying pan. Fry the meat in batches over medium-high heat for 1-2 minutes or until browned.
3 Stir the batter thoroughly. Heat oil in a frying pan and pour in 40 ml batter. Rotate the pan so that the batter forms into a small round pancake. Fry the pancake for 30 seconds or until it begins to crisp on the bottom. Place 2 pieces of meat, 4 teaspoons of shrimp meat, 4 teaspoons of green onions and 4 teaspoons of bean sprouts in the middle of the pancake. Fry for 1-2 minutes with the lid on or until the prawns turn pink and the vegetables are soft. Place the pancake on a plate and repeat with the rest of the ingredients.
4 Place each finished pancake in a lettuce leaf and place 2 mint leaves on top. Fold the lettuce into a package. Serve with dipping sauce
5 Make dipping sauce as follows: Mix fish sauce, lime juice, chilli and sugar in a bowl. Whisk vigorously.
Bánh Xèo is a type of Vietnamese pancake that is filled with a delicious mixture of prawns, bean sprouts, onions and herbs. What really makes it unique is the batter used to make the pancake. It is made from rice and coconut milk, which gives it an incredible crunch and a mild coconut flavor. When the batter is poured into the hot pan, the magic starts – there is a sizzle and the smell of freshly grilled pancake fills the air.
But the most exciting thing about Bánh Xèo is how it is eaten. Instead of being served as a normal pancake, you cut it into smaller pieces and eat it in the salad knot. You put a piece of Bánh Xèo in a lettuce leaf, together with fresh herbs such as coriander and mint, as well as crunchy vegetables such as cucumber and carrot. Then you roll everything up into a knot and dip it in the delicious fish sauce with lime, chili and garlic. It’s like an explosion of flavors in every bite!
