Gluten-Free Crispy Vietnamese Pancakes (banh xeo)

In Vietnamese, banh xeo means “sizzling cake” for the sound the pancake batter makes when added to the hot pan. This recipe packs a fresh and flavoursome punch and makes 4-6 large pancakes.

INGREDIENTS – PANCAKES:
1 1/3 cups of rice flour
1 egg
1 pinch of salt
1 teaspoon of turmeric
1 3/4 cups of coconut milk
Sunflower, sesame or vegetable oil

INGREDIENTS – FILLING:
1 large peeled carrot
1 peeled daikon (Japanese white) radish
4 green onions
1 fresh green chilli (optional)
1 1/2 cups snow peas
1 cup loosely packed coriander leaves
2/3 cup Thai basil
2/3 cup loosely packed mint leaves
1 cup mung bean sprouts
1 cup enoki mushrooms

INGREDIENTS – DRESSING:
2 1/2 tablespoons of lime juice

1 1/2 tablespoons of sesame oil
1 tablespoon of brown sugar
1 tablespoon of rice wine vinegar
1 tablespoon of sweet soy sauce
2 teaspoons of grated ginger
1 fresh red chilli, chopped finely (optional)
1 clove of crushed garlic
1 pinch of salt

INSTRUCTIONS:
1. Make the pancake batter
– In a large bowl, mix 1 1/3 cups rice flour, a small egg, a pinch of salt and a teaspoon of turmeric.

2. Slowly pour in 1 3/4 cups coconut milk, whisking as you go. Set aside.
3. Prepare the filling – shred 1 large carrot and 1 daikon radish. Slice 4 green onions. Cut 1 green chilli and 1 1/2 cups snow peas into long ribbons. Also prepare 1 cup loosely packed coriander leaves, 2/3 cup loosely packed Thai basil leaves, 1/4 cup loosely packed mint leaves, a cup of mung bean sprouts and a cup of enoki (or other fun, small) mushrooms.
4. Make the sauce – whisk together 2 1/2 teaspoon of lime juice, 1 1/2 tablespoons of sesame oil, 1 tablespoon of brown sugar, 1 tablespoon of rice wine vinegar, 1 tablespoon of sweet soy sauce, 2 teaspoons of fresh grated ginger, a fresh red chilli (chopped), a garlic clove (crushed), and a pinch of salt.
5. Cook – heat a frying pan over medium heat and add sesame, sunflower or vegetable oil.
6. Add 1/4 of the batter (approximately) and swirl it around to cover the bottom of the pan. The thickness should be like that of a crepe.
7. When the first side is golden brown, flip the pancake and cook the other side. Keep the pancakes warm while you cook up the rest of the batter.
8. Plate the pancake on a dish, pile half of it with vegetables and herbs, drizzle the sauce over the top, and fold.
9. Drizzle more sauce on the closed pancake, and serve the rest of the sauce on the side.

SOURCE: My dad taught me how to make these after coming back from his Vietnam holiday.

vietnamese-pancake

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