Ban Xeo Vietnamese Pancakes

Enlarge image  Enlarge image

Ban Xeo Vietnamese Pancakes

Ideal for those with an adventurous palate, this traditional Vietnamese spicy chilli, chicken and prawn pancake has a truly exotic edge. Serve with lettuce, coriander and mint and add some extra zing with the tasty nuoc cham dipping sauce.

Printable version    A4    |    A5    |    Index card

See products for this recipe

Instructions

  1. 1

    Whisk the batter ingredients together (rice flour, butter, turmeric, salt, 175ml water, coconut milk).


  2. 2

    Heat a frying or crepe pan (or a wok) to a high temperature and pour in a tablespoon of oil. When this is hot, ladle in enough of your batter to just cover the base of the pan.


  3. 3

    After a few minutes, scatter the meat, onion, spring onion, the prawns and the beansprouts over half the pancake. Fold half the pancake over, pour another teaspoon or so of oil around the edge of the pancake and cover with an upturned metal bowl or a lid and cook for about 3-4 minutes, until the ingredients start to soften and the underneath of the crepe has started to turn golden and darker brown in spots.


  4. 4

    While the pancake is cooking, mix together all the ingredients for the Nuoc Cham dipping sauce (4 tablespoons water, sugar, lime juice, fish sauce, chillies, garlic, flavourless oil) and whisk till the sugar dissolves. Tear the leaves from the lettuce leaving them as large as possible.


  5. 5

    Drain the pancake on some kitchen paper and pop onto a plate; to eat, tear pieces of it off and wrap up in the lettuce leaves with some of the fresh herbs. Dip into the nuoc cham and enjoy.


Ingredients

  • 124g rice flour
  • 1 tbspn melted butter, or flavourless oil
  • ¼ tsp turmeric
  • ¼ tsp salt
  • 88ml coconut milk
  • 250g cooked chicken, or pork, cut into slices
  • 150g prawns, raw, shelled
  • 3 small spring onions, (or 1 large) finely sliced on diagonal
  • 100g beansprouts
  • 1 tsp flavourless oil
  • 2 tbspn sugar
  • 4 tbspn water
  • 1 lime, juice, to taste
  • 2 tbspn fish sauce
  • 2 bird's eye chillies, finely sliced
  • 1 garlic clove, chopped (optional)
  • 1 butterhead lettuce
  • 1 bunch mint leaves
  • 1 bunch coriander leaves
  • 1 onion, sliced

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:
  • Other time: Cook time: 5-7 minutes per pancake
 

Recipe shopping list

20 products

Key to icons
  • Vegetarian
  • Organic
  • Microwaveable
  • Frozen
  • Freezable
  • Video
  • More info
  • Tesco price match
  • Favourites
  • Shopping lists
  • Low Price Promise

Recipe published with permission from ocadolife

ocadolife

Tell your friends what you've got cooking

Want to share this recipe with others? Just click the button below to tell your Facebook friends what you're planning to whip up in the kitchen.

By sharing you agree to our Terms & Conditions and Privacy Policy. You can change your social media sharing settings at any time from your Account settings page.

Life guarantee
* Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow and includes day of delivery. Please book a slot to view Life guarantee for your chosen delivery day. See Terms and Conditions for further details.
Tesco price match
** Matched to Tesco's standard retail price on 24-May-2013. See our Terms and Conditions for full details.