Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

  Ready in : 45 mins

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

brown rice flour

1.3333334 cups

brown sugar

brown sugar

0.5 tablespoon

carrot

carrot

1 large

cayenne

cayenne

1 pinch

coconut milk

coconut milk

1.75 cups

daikon radish

daikon radish

1 medium

egg

egg

1

enoki mushrooms

enoki mushrooms

1 cup

basil leaves

basil leaves

0.6666667 cup

ginger

ginger

1 inch

mint leaves

mint leaves

0.25 cup

parsley

parsley

1 cup

garlic

garlic

1 clove

chili

chili

1

chilies

chilies

2

green onions

green onions

4

juice of lime

juice of lime

2

mung bean sprouts

mung bean sprouts

1 cup

chilies

chilies

2

rice vinegar

rice vinegar

1 tablespoon

sea salt

sea salt

0.5 teaspoon

sesame oil

sesame oil

1.5 tablespoons

sesame oil

sesame oil

6 servings

snow peas

snow peas

1.5 cups

tamari sauce

tamari sauce

1 tablespoon

turmeric

turmeric

1 teaspoon

Cooking in Steps

  1. 1
    Begin by preparing the pancake batter.

  2. 2
    Whisk 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

    coconut milk

    green chili pepper

    green chili pepper

    rice flour

    rice flour

    sea salt

    sea salt

    turmeric

    turmeric

    ground cayenne pepper

    ground cayenne pepper

    egg

    egg

    whisk
    whisk
  3. 3
    Add a little water if necessary. Cover and set aside while you prepare the rest of the food.Now prepare the sauce.

    water

    water

  4. 4
    Whisk 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 chili pepper

    green onions

    green onions

    snow peas

    snow peas

    carrot

    carrot

    radish

    radish

    whisk
    whisk
  5. 5
    Put the herbs in another bowl and have your sprouts ready along with the mushrooms.

    mushrooms

    mushrooms

    sprouts

    sprouts

    herbs

    herbs

    bowl
    bowl
  6. 6
    Heat 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

    cooking oil

    frying pan
    frying pan
    ladle
    ladle
  7. 7
    Transfer 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

    vegetable

    mushrooms

    mushrooms

    herbs

    herbs

    oven
    oven
  8. 8
    Sprinkle some sauce over top and fold the pancake.

  9. 9
    Drizzle with more sauce and there you go.