Banh xeo pancakes with vegetable filling

Banh xeo is Vietnamese and literally means "sizzling pancake". Xeo refers to the sizzle that is produced when the pancake batter is poured into the pan and comes into contact with the hot oil. The pancake is made from rice flour, water, coconut milk and turmeric. Banh xeo is a typical Vietnamese street food that can be found throughout Vietnam. It comes in different forms with a variety of fillings and is easy to make at home, too. Wrapped in fresh lettuce leaves with herbs, it makes an incredibly refreshing dish.

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dip

1dl water

30g coconut palm sugar or cane sugar

2tbsp lime juice

2tbsp fish sauce

Batter

250g rice flour (wholegrain)

1tbsp turmeric

1tsp salt

2 ½dl coconut milk

2dl beer

2tbsp oil

2 spring onions incl. green parts, onions finely chopped, green part cut into rings, set aside

Filling

1tbsp oil

2 shallots, finely chopped

2 carrots, thinly sliced

150g mixed mushrooms, roughly chopped

1tbsp fish sauce

To prepare the pancakes

oil for frying

150g bean sprouts

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Utensils

Makes 8

How it's done

Dip

Mix the water and sugar until the sugar has dissolved. Stir in the lime juice and fish sauce, set aside.

Batter

Mix the flour with all the other ingredients up to and including the oil, mix in the onions. Cover the batter and leave to stand for approx. 20 mins.

Filling

Heat the oil in a non-stick frying pan. Sauté the shallots and carrots for approx. 3 mins., add the mushrooms and cook briefly. Add the fish sauce.

To prepare the pancakes

Heat a dash of oil in a non-stick frying pan. Pour 1/8 of the batter into the pan, reduce the heat. Fry for approx. 6 mins. until the underside is cooked, spread some of the filling and sprouts on one side, carefully fold the empty side over the top, cook the pancake for a further 2 mins. Make seven more pancakes using the remainder of the batter and filling. Serve with the dip and spring onions.

Good to know

Serve:	Depending on the region, in Vietnam these pancakes are shredded and wrapped in lettuce leaves with herbs (e.g. spring onions, mint, coriander, Thai basil) and dipped in Nuoc Cham dipping sauce.

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4 people

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