Banh Xeo (Crispy Pancake) VIETNAM

Recipe:
Instead of the chicken, you could substitute any cooked meats or seafood
Ingredients:

140g (5 oz) rice flour

½ tsp turmeric

¼ tsp sea salt

125ml (½ cup) coconut milk

½ cup water

2 spring onions, finely sliced

vegetable oil

1 cup shredded cooked chicken (leftover roast chicken or rotisserie chicken is great)

1 small carrot, julienned into fine strips or coarsely grated

100g bean shoots

sprigs of coriander

mint leaves to serve

lettuce leaves to serve

Process:

STEP 1
To make the batter, combine the rice flour, turmeric and sea salt in a large bowl. Whisk in the coconut milk, ½ cup of water and spring onions. Set aside for 10 minutes.

 

STEP 2
For the nuoc cham, whisk together the ingredients and set aside until ready to serve.

 

STEP 3
Heat a 22cm non-stick frying pan over medium-high heat. Pour in enough oil to just cover the bottom of the pan. Add one-third of the batter, swirling to thinly cover the pan. Scatter one-third of the chicken, carrot and bean shoots over half the pancake. Top with a couple of sprigs of coriander. Cook for 3-4 minutes or until the pancake is crispy and golden on the bottom side. Fold the pancake over to cover the filling, then slide onto a serving plate and keep warm. Repeat with remaining batter and filling, adding oil each time. Serve with herbs, lettuce and nuoc cham dressing.

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