Bánh Xèo ist ein traditionelles vietnamesisches Gericht, das aus knusprigen, mit Kurkuma gewürzten Pfannkuchen besteht, die mit herzhaften Zutaten wie Schweinefleisch, Garnelen und Sojasprossen gefüllt sind. Serviert mit frischem Salat, Kräutern und Nuoc Cham-Dip-Sauce bietet dieses Gericht eine köstliche Kombination aus Texturen und Aromen.
Category
Lunch
Servings
4
Prep time
30 minutes
Cook time
30 minutes
Bánh Xèo is a traditional Vietnamese dish that consists of crispy turmeric-flavoured pancakes filled with savoury ingredients such as pork, shrimp, and bean sprouts. Served with fresh lettuce, herbs, and Nuoc Cham dipping sauce, this dish offers a great combination of textures and flavours.
Ingredients
- 100g (3.5 oz) rice flour
- 30g (1 oz) all-purpose flour
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp turmeric
- 120ml (4 fl oz) coconut milk
- 150ml (5 fl oz) water
- 300g (10.5 oz) pork belly, diced and cooked
- 200g (7 oz) prawns, diced and cooked
- sliced spring onions
- 100g (3.5 oz) bean sprouts
- lettuce, to serve
- fresh herbs, to serve
- nuoc cham, to serve
Directions
In a bowl, combine the rice flour, all-purpose flour, sugar, salt, turmeric, coconut milk, and water. Whisk until smooth to form your batter.
- Heat a cast-iron or non-stick pan over medium-high heat. Add a little bit of neutral-flavoured oil, and once hot, pour in enough batter just to cover the bottom of the pan thinly. Distribute sliced spring onions, bean sprouts, cooked pork, and cooked prawns over the batter. Once the underside has developed colour and is crispy, fold the crêpe in half to form a half-moon shape.
- Serve the crêpes alongside a generous helping of fresh, clean lettuce, picked herbs, and Nuoc Cham for dipping.
