Ban Xeo Vietnamese Pancakes
Whisk the batter ingredients together (rice flour, butter, turmeric, salt, 175ml water, coconut milk).
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.
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.
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.
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.
- 124g rice flour
- 1 tbspn butter, melted, 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 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
Total time required
- Preparation time:
- Cooking time:
- Other time: Cook time: 5-7 minutes per pancake
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Recipe published with permission from ocadolife magazine
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