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Banh xeo (crispy pancakes)
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Prep Time:
75 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Create aromatic Vietnamese-inspired pork pancakes for a flavorful Asian twist.
Ingredients:
  • 220g (1 1/4 cups) rice flour
  • 20.00 gm cornflour
  • 1 x 400ml can coconut milk
  • 310ml (1 1/4 cups) iced water
  • 1 tsp ground turmeric
  • 4.50 gm sugar
  • 1.20 gm salt
  • Pinch of white pepper
  • 36.40 gm peanut oil
  • 1 brown onion, halved, cut into thin wedges
  • 300g Pork porterhouse Steak, thinly sliced
  • 12 cooked prawns, peeled, coarsely chopped
  • 130g (2 cups) bean sprouts, trimmed
  • Butter lettuce leaves, to serve
  • Fresh mint leaves, to serve
  • 60ml (1/4 cup) fish sauce
  • 60ml (1/4 cup) fresh lime juice
  • 30.00 gm water
  • 20.00 gm caster sugar
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 1 garlic clove, finely chopped
Instructions:
  • For the nuoc cham, mix fish sauce, lime juice, water, sugar, chili, and garlic in a small bowl until the sugar dissolves.
  • Mix together the flour, coconut milk, water, turmeric, sugar, and salt in a medium bowl. Season with white pepper, cover, and refrigerate for at least 1 hour, or overnight, to allow the flavors to meld.
  • 1. Heat a 20cm non-stick frying pan over high heat until it smokes. Add 1 tablespoon of oil. Stir-fry the onion and pork for 5 minutes until golden. Remove to a plate and wipe the pan clean.
  • - Lightly coat the pan with a portion of the remaining oil and heat over medium-high heat until smoking. - Pour a portion of the flour mixture into the pan and swirl to cover the base and slightly up the side. Cook for 5 minutes until golden. - Place a portion of the pork mixture and prawn on half of the pancake, top with bean sprouts, then fold over to enclose. - Transfer to a plate, cover with foil, and repeat with remaining ingredients. - Cut each pancake into quarters and serve with lettuce and mint.

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