Banh Xeo, the Beloved Taste of Central Vietnam

Name: Banh Xeo, the Beloved Taste of Central Vietnam
Cook time: 1 h
Total time: 1 h
Yield: 5
Cuisine: Vietnamese
Ingredients: Rice flour 200 g; Beer 1 can; Coconut milk 0.5 bowl; Turmeric powder 1 tablespoon; Spring onions 2 stalk; Pork 200 g; Fresh prawns 200 g; Onions 1 piece; Bean sprouts 100 g; Fresh herbs and greens 300 g

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Banh xeo is no stranger to anyone. But to make the small central Vietnamese banh xeo – tiny in size but huge in flavour – you need a carefully worked-out recipe. Today VN Cooking shares its recipe for the crispiest, tastiest banh xeo.

Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.

Ingredients

Time

60 minutes

Servings

Level

Medium

Ingredients

Rice flour 200 g

Beer 1 can

Coconut milk 0.5 bowl

Turmeric powder 1 tablespoon

Spring onions 2 stalk

Pork 200 g

Fresh prawns 200 g

Onions 1 piece

Bean sprouts 100 g

Fresh herbs and greens 300 g

Implementation Steps

MAKING THE BATTER
- Mix the rice flour with a little salt, the turmeric powder, 2 bowls of cold water, 1/3 can of beer and 1/2 bowl of coconut milk.
- Add finely chopped spring onions to the batter and leave for about 45 minutes.

PREPARING THE INGREDIENTS
- Thinly slice the pork and marinate with 1/3 tablespoon of salt, minced garlic, minced ginger, pepper and a little cooking oil.
- Trim the prawns' feelers, wash them and marinate with a little seasoning.
- Thinly slice the onions.
- Wash the bean sprouts.

COOKING THE FILLING
- Heat a pan. When the oil is hot, stir-fry the onions with the prawns and a little seasoning powder.
- When the prawns are cooked, add the sliced pork and stir-fry together. Once the meat firms up, turn off the heat.

MAKING THE BANH XEO
- Heat a pan for the pancakes. When the oil is hot, swirl a thin layer of batter around the pan and cover for about 30 seconds.
- Put some filling in the middle, add bean sprouts and onions on top and cover for about 2 minutes.
- Remove the lid, fold the pancake in half, wait until it's golden, then flip it and lift it out.
Repeat until all the batter and filling are used up.

MAKING THE DIPPING SAUCE
- Deseed the red chillies and tomatoes and blend until smooth.
- Mix 2 tablespoons of sugar, 5 tablespoons of water and 1.5 tablespoons of fish sauce and heat until the sugar dissolves. Add a little tamarind juice for sourness.
- Stir in the blended chilli and tomato.

Your central Vietnamese banh xeo are ready.
Serve them with the dipping sauce above, or Mekong Delta style with a fish sauce dip – both are delicious.
Rolled up in rice paper with fresh greens, they're simply wonderful.

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