Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Name: Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
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

Ingredients

brown rice flour1.3333334 cups
brown sugar0.5 tablespoon
carrot1 large
cayenne1 pinch
coconut milk1.75 cups
daikon radish1 medium
egg1
enoki mushrooms1 cup
basil leaves0.6666667 cup
ginger1 inch
mint leaves0.25 cup
parsley1 cup
garlic1 clove
chili1
chilies2
green onions4
juice of lime2
mung bean sprouts1 cup
chilies2
rice vinegar1 tablespoon
sea salt0.5 teaspoon
sesame oil1.5 tablespoons
sesame oil6 servings
snow peas1.5 cups
tamari sauce1 tablespoon
turmeric1 teaspoon

Nutrition Facts

Calories390kcal

Protein8g

Carbs43g

Fat22g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instructions

Begin by preparing the pancake batter.

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.

Add a little water if necessary.

Cover and set aside while you prepare the rest of the food.Now prepare the sauce.

Whisk together all of the ingredients and set aside.For the filling, combine the carrot, radish, green onions, green chilies and snow peas.

Put the herbs in another bowl and have your sprouts ready along with the mushrooms.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.

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.

Sprinkle some sauce over top and fold the pancake.

Drizzle with more sauce and there you go.

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