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Thanh’s Bánh Xèo (Sizzling rice pancake) with Gỏi Bắp Cải (Vietnamese coleslaw)
Thanh’s Bánh Xèo (Sizzling rice pancake) with Gỏi Bắp Cải (Vietnamese coleslaw)
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Prep Time:
Cook Time:
60 minutes
Total Time:
60 minutes
Thanh Truong's fusion dish 'Bánh Xèo' features his dad's favorite Vietnamese pancake filled with his mom's 'Gỏi Bắp Cải' coleslaw and a fruity twist.
Ingredients:
  • 700g cabbage
  • 2 carrots, finely julienned (see notes)
  • 1 bunch coriander, cut into 1cm lengths
  • 2 bunches mint, leaves picked
  • 2 Granny Smith apples, julienned (see notes)
  • 40.00 gm boiling water
  • 32.00 gm brown sugar
  • 2 Birdseye chilli, seeds removed, finely diced
  • 2 garlic cloves, diced
  • 73.20 gm fish sauce
  • 1/2 lime, juiced
  • 1 carrot, grated
  • 50ml vegetable oil
  • 500g pork mince
  • 1/2 brown onion, diced
  • 1 garlic clove, diced
  • 1 tsp black pepper
  • 4.80 gm of salt
  • 4.50 gm of sugar
  • 24.40 gm fish sauce
  • 1.25 gm cornflour
  • 20.00 gm cold water
  • 220gm rice flour
  • 1/2 tsp tapioca starch
  • 2 tsp turmeric powder
  • 325ml water
  • 200ml coconut milk
  • 2.40 gm salt
  • 1/2 bunch of spring onion
  • 250g bean shoots
Instructions:
  • Prepare the cabbage by removing excess leaves, cutting it into quarters, removing the stalks, and finely slicing it into 3mm pieces. Combine the cabbage in a large bowl with carrot, coriander, mint, and apple.
  • For the Fish sauce coleslaw dressing, start by combining brown sugar with boiling water in a bowl, stirring until the sugar dissolves. Mix in fish sauce, chili, garlic, lime juice, and grated carrot. Adjust the dressing to your taste preferences: For less spice or sourness, add more grated carrot and fish sauce. Finally, pour the dressing over the coleslaw and mix thoroughly.
  • Preheat a wok and drizzle in vegetable oil. Sauté onions until golden, then add garlic and cook until fragrant. Introduce the pork mince, breaking it up as it browns. Season with black pepper, salt, sugar, and fish sauce. Let it simmer over medium heat for 2 minutes.
  • Combine the cornflour with cold water until smooth, then pour evenly around the pan. Cook for an additional 2 minutes until the sauce thickens to a gravy consistency. Transfer the mince filling to a bowl and set aside.
  • Sift the rice flour into a large bowl. Combine all the ingredients and whisk thoroughly. Allow the batter to rest for 5 minutes before using.
  • Preheat a non-stick pan over high heat for a full minute until it is dry, smoking, and sizzling hot, then add oil as directed in the notes.
  • Pour a generous amount of pancake mixture into the pan, covering the surface evenly. Cover and cook over medium heat for 2 minutes to lock in moisture. Uncover, drizzle oil along the edges for a crispy finish, and avoid covering again.
  • Spread stir-fried pork mince and a generous handful of bean shoots on one side of the pancake, fold it over, and cook for an additional 2 minutes.
  • Top pancakes generously with coleslaw or stuff pancakes with coleslaw.

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