Bánh Xèo es un plato tradicional vietnamita que consiste en panqueques crujientes con sabor a cúrcuma y rellenos de ingredientes sabrosos como cerdo, camarones y brotes de soja. Servido con lechuga fresca, hierbas y salsa para mojar Nuoc Cham, este plato ofrece una deliciosa combinación de texturas y sabores.
Rated 3.7 stars by 9 users, click here to rate this recipe.
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.
