16/02/2021
Have you thought of making Vietnamese pancake today? Chef Su shares his Bánh Xèo Recipe below and thank you to Time Out London, The Handbook News and Daily Mail for featuring us!
Bánh Xèo Recipe
by Chef Su Tran, Mien Tay
Serves
4
Time
Approx 45 minutes
Ingredients
Batter
140g rice flour
1 tablespoon cornflower
a teaspoon salt
a pinch turmeric
325ml water
120ml coconut milk
Dipping Sauce
2 fresh limes (juiced)
3 tablespoons fish sauce
1 tablespoon sugar
1 clove of garlic (minced)
Minced chilli (to taste)
Filling
Prepare your filling by slicing and cooking your preference, traditionally this can include pork, chicken or pork along with beansprouts.
Method
Make the batter by combining 140g rice flour, 1 tablespoon of cornflower, a teaspoon of salt and a pinch of turmeric and slowly add in 325ml of water and 120ml of coconut milk until smooth and leave for around 30 minutes. Make the dipping sauce by combining the juice of two fresh limes, 3 tablespoons of fish sauce, a tablespoon of sugar, a clove of minced garlic and minced chilli to taste. Prepare your filling by slicing and cooking whatever your preference.
Cooking
When you are ready to cook add some spring onions in your batter. Heat oil in a large pan, we use a wok, go as big as you like! Swirl the batter around, listen to the sizzle, and let it cook slightly. When it is cooked and crispy on the bottom add your filling, slide a spatula underneath and fold it in half over the top of your filling.
To Serve
You can make individual ones or ones to share, place on a plate with some lettuce leaves, nước chấm and lots of fresh herbs, ideally Asian, but coriander, mint and basil are all OK . To eat lay out the lettuce, add some bánh xèo, add some herbs, roll up and dip in the sauce.
Happy Pancake Day!
