Bánh Xèo - Crispy Turmeric Pancake
About this recipe
Banh xeo gets its rich orange hue from turmeric and makes a versatile and delicious appetiser or accompaniment to any Vietnamese meal. The work xeo comes from the sizzling sound the batter makes when it’s poured into a hot pan.
Ingredients
- 30 g rice flour
- 10 g wheat flour
- 10 g mung beans, soaked overnight and steamed for 10 minutes
- 1 tsp turmeric powder
- 1/4 tsp salt
- 15 ml coconut cream
- 140 g soda water
- 40 g pork belly (steamed for 2 hours), sliced
- 1 tbsp canola oil
- 40 g bean sprouts
- 1/4 pc red onion, sliced
- 1/2 tsp fish sauce
- to taste - salt and pepper
- 3 leaves iceberg or butter lettuce, for serving
- 2 sprigs mint, for serving
- 2 sprigs Vietnamese mint, for serving
- 2 sprigs coriander, for serving
- 2 sprigs Thai basil, for serving
- 4 tbsp nuoc cham, for serving
Directions
Whisk all filling ingredients together using chopsticks. Allow it to rest for at least 30 minutes.
Heat a heavy-bottomed, non-stick skillet over medium heat. Add 1 tbsp oil and pork belly and cook, stirring occasionally for 1-2 minutes. Add onion and prawns, cook for another minute.
Add bean sprouts, fish sauce and cook for another 30 seconds, before removing everything to a plate.
Clean or wipe out the pan. Heat 2 tbsp canola oil over medium heat. Add a thin amount of batter until the surface of the pan is just barely coated. A few open holes around the edges is better than pouring too much of the batter into the pan.
Fry for 4 minutes, all the while, using a spatula to slowly lift the edges of the pancake away from the pan. Once the pancake is evenly brown across the bottom, add the filling into one half of the pancake. Fold the other half of the pancake on top and remove to a pan.
Eat with lettuce and mixed herbs.