Vietnamese pancake banh xeo
4 servings
40 minutes
Banh xeo, Vietnamese coconut pancakes with spicy filling. In this case - with pork and shrimp.
1
First prepare the sauce: mix fish sauce, lime juice, 1.5 tablespoons of water, and 1 tablespoon of sugar until the sugar dissolves. Add chopped chili and garlic.
- Fish sauce: 60 ml
- Lime juice: 60 ml
- Sugar: 20 g
- Chili pepper: 1 piece
- Garlic: 1 clove
2
Sift both types of flour and turmeric together.
- Rice flour: 220 g
- Cornmeal: 2 tablespoons
- Turmeric: 1 teaspoon
3
Sift both types of flour and turmeric together, add coconut milk, 310 ml of ice water, a teaspoon of sugar, half a teaspoon of salt, add pepper and mix everything until smooth. Cover with plastic wrap and refrigerate for an hour.
- Rice flour: 220 g
- Cornmeal: 2 tablespoons
- Coconut milk: 400 ml
- Turmeric: 1 teaspoon
- Sugar: 20 g
- Ground black pepper: to taste
- Salt: to taste
4
Heat vegetable oil in a pan. Fry the chopped onion.
- Vegetable oil: 60 ml
- Onion: 1 piece
5
Add diced pork and fry until lightly golden.
- Pork: 300 g
6
Add shrimp and fry for a couple more minutes, stirring. Season with salt and pepper to taste.
- Shrimp: 200 g
- Salt: to taste
- Ground black pepper: to taste
7
Preheat a pan about 20 cm in diameter and grease the bottom with vegetable oil.
- Vegetable oil: 60 ml
8
Pour the batter to cover the bottom of the pan. Cook for about 5 minutes until the bottom of the pancake is crispy.
9
Place part of the pork with shrimp on half of the pancake.
- Pork: 300 g
- Shrimp: 200 g
10
Place some soybean sprouts on top and cover with the free half of the pancake. Do the same with the remaining ingredients.
- Soybean sprouts: 150 g
11
Serve banh seo with plenty of greens and sauce.
- Green salad leaves: to taste
- Fresh mint: to taste
- Cilantro: to taste
