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Vietnamese Pancakes

LinhHayman's picture
Ingredients
  Pork belly 1⁄2 Kilogram, sliced
  Shell-on prawns 1⁄2 Kilogram, peeled
  Egg 1
  Rice flour 500 Gram
  Water 1 Liter
  Coconut cream 400 Milliliter
  Turmeric 1 Teaspoon
  Fish sauce 12 Teaspoon, divided (6 teaspoon for the pancake and 6 teaspoons for the dipping sauce.)
  Bouquet garni 1⁄2 Kilogram
  Bean sprout 500 Gram
  Chicken stock 1 Teaspoon
  Lemon 1⁄2 (for the dipping sauce)
  Green chili pepper 3 (for the dipping sauce)
  Garlic 2 Clove (10 gm) (for the dipping sauce)
  Sugar 1⁄2 Cup (8 tbs) (for the dipping sauce)
  Warm water 1⁄2 Cup (8 tbs) (for the dipping sauce)
Directions

GETTING READY
1.Peel the prawns before hand and keep ready
2.Slice the pork belly.

MAKING
3.Mix the water with rice flour.
4.Crack an egg and whisk well.
5.Add turmeric for slight taste and colour to the mixture.
6.Add the coconut cream to the mixture.
7.Add salt.
8.In the mean time, fry the onion in a pan until it turns brown.
7.Add the pork meat to the onions.
8.Season the pork with some chicken stock and black pepper and stir well.
9.Now place a non-stick pan on low to medium heat and add two teaspoons of oil to the pan.
10.Wait until hot and add one laddle of batter to the pan.
11.Make sure you spread the batter around evenly on the pan.
12.Now add the prawns and the cooked pork on the batter.
13.You can also add your bean sprout and cover the pan with a lid for two mins until its cooked on one side.
For the dip
12.Cut up your chilly's using a scissor or pestle and mortar
13.Finely dice the garlic clove
14.Add sugar and warm water to the diced garlic and chilly.
15.Mix well until the sugar dissolves.
16.Once the sugar is dissolved squeeze lemon juice in it.
17.If its too sour, you could balance it out by adding fish sauce and more sugar if you like.

SERVING
18.Turn pancake into a semi-circle with the half side down and flip it over after a minute and serve with the freshly prepared sweet and sour dip and fresh lettuce or other salad greens.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Vietnamese
Course: 
Appetizer
Taste: 
Savory
Feel: 
Crispy
Equipment: 
Frying Pan
Dish: 
Pancake
Ingredient: 
Rice Flour
Restriction: 
High Fiber, High Protein
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
4
Subtitle: 
Banh Xeo

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