Banh xeo pancakes with vegetable filling


Total time: 1hr 20m
Preparation Time: 60m

Servings
For 4 people


Author

Ngoc Nguyen


Nutritional Information

Contains 516 Kcal, 9g Protein, 64g Carbohydrates, 22g Fat


Ingredients

  • Dip
  • 1 dl water
  • 30 g coconut palm sugar or cane sugar
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • Batter
  • 250 g rice flour (wholegrain)
  • 1 tbsp turmeric
  • 1 tsp salt
  • 2 tbsp oil
  • 2.5 dl coconut milk
  • 2 dl beer
  • 2 spring onions incl. green parts, onions finely chopped, green part cut into rings, set aside
  • Filling
  • 2 shallot, finely chopped
  • 1 tbsp oil
  • 150 g mixed mushrooms, roughly chopped
  • 2 carrots, thinly sliced
  • 1 tbsp fish sauce
  • To prepare the pancakes
  • oil for frying
  • 150 g bean sprouts
  • Utensils
  • Makes 8

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Instructions

  • Dip

    Mix the water and sugar until the sugar has dissolved. Stir in the lime juice and fish sauce, set aside.
  • Batter

    Mix the flour with all the other ingredients up to and including the oil, mix in the onions. Cover the batter and leave to stand for approx. 20 mins.
  • Filling

    Heat the oil in a non-stick frying pan. Sauté the shallots and carrots for approx. 3 mins., add the mushrooms and cook briefly. Add the fish sauce.
  • To prepare the pancakes

    Heat a dash of oil in a non-stick frying pan. Pour 1/8 of the batter into the pan, reduce the heat. Fry for approx. 6 mins. until the underside is cooked, spread some of the filling and sprouts on one side, carefully fold the empty side over the top, cook the pancake for a further 2 mins. Make seven more pancakes using the remainder of the batter and filling. Serve with the dip and spring onions.
  • Serve:

    Depending on the region, in Vietnam these pancakes are shredded and wrapped in lettuce leaves with herbs (e.g. spring onions, mint, coriander, Thai basil) and dipped in Nuoc Cham dipping sauce.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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