We have decided to start posting a few recipes from local dishes around the world I have picked up over my travels. Being a chef myself I love picking up new and fresh ideas and first up we will go with the Vietnamese pancake bánh xèo recipe.
Food from Vietnam is divine here is one of my favourite Vietnamese dishes to try. Bánh xèo or crispy Vietnamese pancakes dish does not disappoint and your be wanting more and a bit more. The use of fresh herbs and bean sprouts in the dish really give it a great texture and flavour.
Bánh xèo is a crispy, stuffed rice pancake popular in Vietnam. Bánh mean cake while xèo means sizzle. The name refers to the loud sound the rice batter makes when it is poured into the hot skillet. It is a savoury fried pancake made of rice flour, water, and turmeric powder.
Where To Eat
I remember my first experience of bánh xèo, in the Ben Tahn Markets in Ho Chi Minh City. Such great texture, flavour and freshness. Other popular spots to find these where on the street food scene of Ho Chi Minh City, a very popular street food item for the city.
We also tried them at a favourite Vietnamese spot of ours on the Gold Coast a restaurant called Can Tho Kitchen. It was just like being transported back to Vietnam itself
Ingredients For Bánh Xèo
- 160g rice flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric powder
- 240ml coconut milk
- 120ml water
- 2 tablespoons sesame oil,
- 1 diced onion
- 2 cloves garlic, minced, or more to taste
- 350g fresh prawns, peeled and deveined
- 2 tablespoons fish sauce, or more to taste
- Juice of 1 lime
- Picked coriander bunch
- 50g diced spring onion
- 450g bean sprouts
- 1 bunch thai basil
- 1/2 bunch mint
- 4 lettuce leaves, or as needed
- Mix rice flour, 1/2 teaspoon salt and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
- Heat 1 1/2 tablespoon oil in a large pan over medium-high heat. Add onion and garlic; cook and stir until soften but not browning, 1 to 2 minutes. Add prawns; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce, lime juice and salt. Transfer filling to a bowl.
- Preheat oven to 110 C / Gas ¼.
- Wipe the pan and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 mug into the hot pan, swirling to coat the bottom. Lay 3 or 4 of the cooked prawns on the bottom half of the crepe. Top with a small handful of beansprouts, coriander, thai basil, mint and spring onions. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
- Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
- Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.
Enjoy let us know how it goes
Thanks for stopping by, its a pleasure to share
We love Vietnamese food so much and it was also one of our favourite trips check out our Vietnam food story below