Bánh Xèo Recipe (Vietnamese Pancakes)

Ingredients

Rice Flour Pancakes                                                              Dipping Sauce (Nuoc Cham)
1 cup rice flour                                                                         1 garlic clove
1 cup water                                                                              3 small red chillies
1 cup coconut milk                                                                   140ml fish sauce
½ tsp salt                                                                                 130g sugar
1 tsp turmeric                                                                           2 tbsp water
spring onion, sliced thin                                                           Juice of 1 lemon Vegetable Oil (for cooking)


Filling
2 cups fresh bean sprouts250g pork (or mushrooms), sliced
250g small prawns, peeled
6 spring onions, sliced
Lettuce leaves and herbs (mint and coriander), for serving
Vegetable Oil (for cooking)

 

Method

Rice Flour Pancakes
Mix all pancake batter ingredients together in a large bowl until smooth. Let the mixture stand for 30 minutes while you prepare the other ingredients.
 
Dipping Sauce (Nuoc Cham)
Pound the garlic and chillies to a paste in a mortar. Combine the fish sauce, sugar, water and lemon juice in a bowl. Stir thoroughly until the sugar dissolves. Stir in the garlic and chilli paste; the chilli should float on the surface

Filling
Preheat a 9 inch, non-­‐stick pan with a lid over medium heat.
Add the bean sprouts and cook until most of the moisture has evaporated. Remove the sprouts from the pan and set aside. Increase the heat to medium high.
Add 1 tsp of oil to the pan. Add the pork and prawns and cook for 2-­‐3 minutes, until cooked through. Add the spring onion and sauté for 1-­‐2 minutes.
Remove the mixture from the pan and set aside.
 
Pancakes
Add ½ tsp of oil to the pan (if it looks dry) and pour about ½ cup of the batter into the hot pan, tilting the pan quickly to create an even layer of batter that coats the pan.
Distribute some of the cooked filling and bean sprouts over half of the batter and cover the pan for 2-­‐3 minutes, until the edges begin to brown.
Remove the lid and reduce the heat to medium, cooking until the bottom of the pancake is crispy, 3-­‐5 minutes.
Once the bottom of the pancake is golden and crispy, fold the pancake in half over the filling. Transfer to a plate and serve.
Continue with the remaining batter and filling, adding a little oil as needed before pouring in the batter.
 
Find these products at Parkmore Shopping Centre at:
Coles
Woolworths
Marketplace
Quality Works Butcher
Poultry & Game