Bánh xèo (Vietnamese pancake)

banh-xeo-vietnamese-pancake

Difficulty:  Easy

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden:  chilli, carrot, daikon, spring onions, snow peas, coriander, Thai basil, mint, eggs

Recipe source: Stephanie Alexander Kitchen Garden Foundation

Equipment

  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • large non-stick frying pan
  • scales bowls – 1 small, 1 medium
  • peeler
  • grater
  • whisk
  • egg flip
  • serving plates
Ingredients

For the batter

  • 200g rice flour
  • 1 small egg
  • ½ tsp salt
  • 1 tsp ground turmeric
  • 200ml can coconut milk
  • 200ml ice water

For the dipping sauce

  • 40ml lime juice
  • 1½ tbsp canola oil
  • 1 tbsp brown sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp kecap manis
  • 2 tsp grated ginger
  • 1 red chilli, finely chopped
  • 1 garlic clove, crushed
  • ½ tsp salt
For the filling

  • 3 eggs
  • 1 large carrot
  • 1 daikon
  • 4 spring onions
  • 80g snow peas
  • 100g bean sprouts
  • 15g coriander leaves
  • 15g Thai basil leaves
  • 15g mint leaves
What to do

  • Set out your ingredients.

Make the batter.

  • Put the rice flour, egg, salt and turmeric in a medium bowl.
  • Mix the coconut milk with the water.
  • Slowly pour in the coconut milk and water, whisking to avoid lumps – you’re after a thinish crepe batter, so add more water if necessary. Set aside to rest.

Make the dipping sauce

  • Whisk together all the ingredients in a small bowl, adjusting the amount of chilli to your liking.

Prepare the filling

  • Peel and grate the carrot and daikon.
  • Slice the spring onions at an angle and cut the snow peas into thin strips.
  • Whisk the eggs and cook an omelette in the large frying pan with a little canola oil over medium heat.  When cooked transfer to a chopping board and cut into thin strips.

Cook the pancakes

  • Heat a large, non-stick frying pan. Pour in a quarter of the batter and swirl around to coat the pan. The edges can be thinner than the centre, which will mean they’ll go crispy, or have the same thickness.
  • Once the underside is golden-brown, turn and cook the other side. Remove and keep warm while you do the other pancakes.
  • To serve, place a warm pancake on a serving dish and pile vegetables, omelette and herbs on top, roll up and serve the sauce on the side.
Advertisements