Vietnamese Banh Xeo Pancakes
Appetizers | Vietnamese cuisine
⏳ Time
40 minutes + 1 hour
🥕 Ingredients
19
🍽️ Servings
4
Description
Banh Xeo, Vietnamese coconut pancakes with a spicy filling. In this case, filled with pork and shrimp.
Ingredients
- Fish Oil - 2 fl oz
- Lime Juice - 2 fl oz
- Sugar - 0.7 oz
- Mild Chili Spice - 1 piece
- Garlic - 1 clove
- Glutinous Rice Flour - 7.8 oz
- Corn Flour for Polenta - 2 spoons
- Coconut Milk - 13 fl oz
- Turmeric - 1 tablespoon
- Pork Blood - 10.6 oz
- Shrimp - 7.1 oz
- Peanut Sprouts - 5.3 oz
- Vegetable Oil - 2 fl oz
- Corn Salad - to taste
- Fresh Mint - to taste
- Cilantro - to taste
- Onion - 1 piece
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
First, prepare the sauce: mix fish sauce, lime juice, 1.5 tablespoons of water, and one tablespoon of sugar until the sugar dissolves. Add the minced chili and garlic.
Step 2
Sift both types of flour and the turmeric together.
Step 3
Sift both types of flour and turmeric together, then add coconut milk, 310 ml of ice-cold water, a teaspoon of sugar, half a teaspoon of salt, and add pepper. Mix everything until smooth. Cover with plastic wrap and refrigerate for an hour.
Step 4
Heat vegetable oil in a pan. Sauté the chopped onion.
Step 5
Add the diced pork and sauté until it is lightly golden brown.
Step 6
Add the shrimp and sauté for another couple of minutes, stirring occasionally. Season with salt and pepper to taste.
Step 7
Preheat a skillet with a diameter of about 20 cm and grease the bottom with vegetable oil.
Step 8
Pour the batter into the pan, ensuring it covers the bottom evenly. Cook for about 5 minutes, until the bottom of the pancake is golden and crispy.
Step 9
Place a portion of the pork with shrimp on one half of the pancake.
Step 10
Place some soybean sprouts on top and cover with the other half of the pancake. Repeat this process with the remaining ingredients.
Step 11
Serve the banh xeo with plenty of herbs and sauce.
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