Bánh Xèo

crispy, vietnamese pancake

Vietnam

Main course
6 persons
60
Mild

Do you already know the Vietnamese pancake? Bánh Xèo is a popular street food snack in Vietnam. It is a crispy pancake filled with meat, shrimp and vegetables.

Ingredients

- 255 g Rice Flour

- 400 ml Coconut Cream Tetra Pak (23% Fat)

- 2 tsp Turmeric Powder

85 g Flour

350 ml Water

1 tsp Salt

1 Spring Onion

700 g Bacon

1 Onion

700 g Bean sprouts

1 Bunch of Mint

1 Bunch of Coriander

Preparation method for Bánh Xèo

Mix the rice flour, flour, turmeric, water and coconut cream and salt for the batter in a bowl. Leave this for at least 3 hours. Add the spring onions just before making the pancakes.Stuffing
Cook the shrimp until they turn pink and are cooked through.
Cook the pork until cooked and soft and cut into thin slices.
Cut the onion into half rings.
Wash the bean sprouts.Pancake (8-10 minutes each)
Heat 1-2 teaspoons of oil over medium heat and add some onions and a few pieces of pork and shrimp. Fry it briefly until the ingredients color slightly.
Pour in some batter and make sure that the batter is evenly distributed over the entire pan. Add more batter if this was not enough to cover the pan. There should only be a thin layer of batter so that it almost flakes off the edges of the pan where it is thinner. If your batter doesn't and is too thick, add a few tablespoons of water to the batter and mix to dilute it.
Reduce the heat and add bean sprouts and cover with a lid for about 3 minutes, or until the bean sprouts are lightly cooked. The batter should also be slightly cooked and transparent around the edges. This step cooks the top of the ingredients and batter while it is steaming.
Remove the lid, reduce the heat to medium-low and wait for the pancake to become crispy. This will take approximately 5-7 minutes.
Fold in half and remove your pancake from the pan and serve with mint and coriander and this delicious dipping sauce.