Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) requires roughly 45 minutes from start to finish. One serving contains 390 calories, 8g of protein, and 22g of fat. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 6 and costs $3.19 per serving. H
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1.3333334 cups brown rice flour
- 0.5 tablespoon brown sugar
- 1 large carrot
- 1 pinch cayenne
- 1.75 cups coconut milk
- 1 medium daikon radish
- 1 egg
- 1 cup enoki mushrooms
- 0.6666667 cup basil leaves
- 1 inch ginger
- 0.25 cup mint leaves
- 1 cup parsley
- 1 clove garlic
- 1 chili
- 2 chilies
- 4 green onions
- 2 juice of lime
- 1 cup mung bean sprouts
- 2 chilies
- 1 tablespoon rice vinegar
- 0.5 teaspoon sea salt
- 1.5 tablespoons sesame oil
- 6 servings sesame oil
- 1.5 cups snow peas
- 1 tablespoon tamari sauce
- 1 teaspoon turmeric
Instructions
- 1
Begin by preparing the pancake batter.
- 2
Whisk together the rice flour, egg, sea salt, turmeric, cayenne and green chili. Gradually whisk in the coconut milk. The mixture should be a smooth, semi-thick batter that is of pouring consistency.
- 3
Add a little water if necessary. Cover and set aside while you prepare the rest of the food.Now prepare the sauce.
- 4
Whisk together all of the ingredients and set aside.For the filling, combine the carrot, radish, green onions, green chilies and snow peas.
- 5
Put the herbs in another bowl and have your sprouts ready along with the mushrooms.
- 6
Heat a teaspoon of oil over medium heat in a non-stick skillet. When hot, ladle 1/2 cup of batter into the pan and spread with the bottom of the ladle until you have a roughly 6 to 8 inch pancake. Fry for 6 to 8 minutes or until you have small holes forming and the bottom is crispy brown, then flip and fry for another few minutes on the other side.
- 7
Transfer to a plate and keep warm in a 150 oven while you finish the rest of the pancakes you should finish with 4 to 6 pancakes.To serve, scatter a portion of the vegetables, herbs and mushrooms over one half of the pancake.
- 8
Sprinkle some sauce over top and fold the pancake.
- 9
Drizzle with more sauce and there you go.