Ban Xeo Vietnamese Pancakes

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OcadoLife

4 serving

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Prep time: 15 mins

Cook time: 7 mins

Serves: 4

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.

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Ingredients Method

Ingredients

124g rice flour
1 tbspn butter, melted, or flavourless oil
¼ tsp turmeric
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 oil
2 tbspn sugar
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

Method

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.