Bánh Xèo – Vietnamese Sizzling Pancakes
Ingredients
Scale
Batter (makes 6 small 6″ pancakes)
- 120g rice flour (1 cup)
- 1/2 tsp turmeric
- 250 ml soda water (1 cup)
- 1/2 tsp salt
- 1tbsp cooking oil
- 100ml coconut milk (1/2 cup)
- 1 chopped spring onion
Fillings:
- Sliced pork belly
- Prawns
- Bean sprouts
- Sliced onion
Dipping sauce:
- 3 tbsp fish sauce
- 1 tbsp sugar
- 2 tbsp lime juice
- 1/2 cup warm water
- Sliced red chilli
- 2 pressed garlic cloves
Instructions
- Prepare the batter by mixing the rice flour, turmeric powder, salt, cooking oil, coconut milk, soda water and chopped green onions together. Leave the batter to rest for 30 minutes
- In a heated pan, add some cooking oil and stir fry the sliced pork belly, prawns and sliced onions until cooked.
- Push the content of the pan to one side then pour about 1/4 cup of batter into the pan. Rotate the pan to thin out the batter
- Add some bean sprout into the pan then cover with lid to cook for about 1 minute
- Remove the lid and add some cooking oil on the edge and under the pancake to crispen it up
- Cooke for a further 1-2 minutes until the pancake turns crispy and fold it over
- Make the dipping sauce by adding all the listed ingredients together
- Enjoy by wrapping the pancake with some lettuce and dipping it into the sauce
