Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) requires roughly 45 minutes from start to finish. One serving contains 390 calories, 8g of protein, and 22g of fat. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 6 and costs $3.19 per serving. Head to the store and pick up chilies, rice vinegar, enoki mushrooms, and a few other things to make it today. 295 people found this recipe to be yummy and satisfying. It works well as a side dish. Plenty of people really liked this Vietnamese dish. It is brought to you by foodandspice.blogspot.com. Overall, this recipe earns an awesome spoonacular score of 94%. Similar recipes include Bánh xèo (Vietnamese Happy Pancakes), Banh Xeo (Bánh Xèo) – Savory Vietnamese Crêpe, and Banh Xeo (Vietnamese Crepes).
Ingredients
brown rice flour
1.3333334 cups
brown sugar
0.5 tablespoon
carrot
1 large
cayenne
1 pinch
coconut milk
1.75 cups
daikon radish
1 medium
egg
1
enoki mushrooms
1 cup
basil leaves
0.6666667 cup
ginger
1 inch
mint leaves
0.25 cup
parsley
1 cup
garlic
1 clove
chili
1
chilies
2
green onions
4
juice of lime
2
mung bean sprouts
1 cup
chilies
2
rice vinegar
1 tablespoon
sea salt
0.5 teaspoon
sesame oil
1.5 tablespoons
sesame oil
6 servings
snow peas
1.5 cups
tamari sauce
1 tablespoon
turmeric
1 teaspoon
Cooking in Steps
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1Begin by preparing the pancake batter.
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2Whisk together the rice flour, egg, sea salt, turmeric, cayenne and green chili. Gradually whisk in the coconut milk. The mixture should be a smooth, semi-thick batter that is of pouring consistency.
coconut milk
green chili pepper
rice flour
sea salt
turmeric
ground cayenne pepper
egg
whisk -
3Add a little water if necessary. Cover and set aside while you prepare the rest of the food.Now prepare the sauce.
water
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4Whisk together all of the ingredients and set aside.For the filling, combine the carrot, radish, green onions, green chilies and snow peas.
green chili pepper
green onions
snow peas
carrot
radish
whisk -
5Put the herbs in another bowl and have your sprouts ready along with the mushrooms.
mushrooms
sprouts
herbs
bowl -
6Heat a teaspoon of oil over medium heat in a non-stick skillet. When hot, ladle 1/2 cup of batter into the pan and spread with the bottom of the ladle until you have a roughly 6 to 8 inch pancake. Fry for 6 to 8 minutes or until you have small holes forming and the bottom is crispy brown, then flip and fry for another few minutes on the other side.
cooking oil
frying pan
ladle -
7Transfer to a plate and keep warm in a 150 oven while you finish the rest of the pancakes you should finish with 4 to 6 pancakes.To serve, scatter a portion of the vegetables, herbs and mushrooms over one half of the pancake.
vegetable
mushrooms
herbs
oven -
8Sprinkle some sauce over top and fold the pancake.
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9Drizzle with more sauce and there you go.
