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. Head to the store and pick up chilies, rice vinegar, enoki mushrooms, and a few other things to make it today. 295 people found this recipe to be yummy and satisfying. It works well as a side dish. Plenty of people really liked this Vietnamese dish. It is brought to you by foodandspice.blogspot.com.
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.
Recipe from foodandspice.com
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Ingredients (24)
- •1 1/3 cups brown rice flour
- •1/2 tablespoon brown sugar
- •1 large carrot, scrubbed and grated
- •pinch of cayenne
- •1 3/4 cups of coconut milk + water if needed
- •1 medium daikon radish, scrubbed and grated
- •1 egg, beaten
- •1 cup enoki mushrooms, trimmed
- •2/3 cup fresh basil leaves, roughly chopped
- •1-inch piece fresh ginger, grated
- •1/4 cup fresh mint leaves, trimmed and roughly chopped
- •1 cup fresh parsley or cilantro, roughly chopped
- •1 clove garlic, crushed
- •1 fresh green chili, seeded and minced
- •2 fresh green chilies, seeded and sliced into small strips
- •4 green onions, washed and cut on an angle
- •juice from 2 limes
- •1 cup mung bean sprouts (see note below)
- •1 tablespoon rice vinegar
- •1/2 teaspoon sea salt
- •1 1/2 tablespoons toasted sesame oil
- •1 1/2 cups snow peas, sliced into small strips
- •1 tablespoon tamari sauce
- •1 teaspoon turmeric