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Sharon of Delishar

Bánh Xèo (Vietnamese Filled Crepes)

Makes 4 pancakes using a 28cm frying pan
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Servings: 3
Ingredients Method Notes

Ingredients
  

Batter
  • 1/2 cup rice flour
  • 1/4 cup corn flour
  • 1/4 cup coconut milk
  • 3/4 cup cold water
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1 spring onion chopped
Topping
  • 12 large prawns halved across
  • 2 cups bean sprouts
  • 8 pork belly slices cut into 2 inch pieces
  • 1/4 medium yellow onion thinly sliced
  • 2 cloves garlic minced
  • Cooking oil
  • Salt and pepper
Dipping sauce
  • 6 tbsp warm water
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • Juice of 1 lime
  • 1 clove garlic minced
  • Chopped Thai chilli to taste optional
To Serve
  • 8 Romaine lettuce
  • Fresh mint leaves
  • Fresh basil leaves
  • Fresh cilantro

Method
 

  1. In a mixing bowl, add both flours, turmeric, curry powder, and salt together.
  2. While stirring, drizzle in cold water, and coconut milk.
  3. Whisk in egg, until you get a smooth batter.
  4. Set aside for 30 minutes while you prepare the rest of the ingredients.
Pancake
  1. Brush pan with oil over medium high heat.
  2. Add onion and stir-fry until soften, then add garlic, and pork.
  3. When pork is almost cooked, add 1/3 cup of the batter for an 28cm inch pan.
  4. Swirling to spread out the batter.
  5. Top with 6 slices of prawn, and 1/2 cup of bean sprouts on one side.
  6. Cover and cook for 2 minutes or until side crisp.
  7. After 2 minutes, fold into half, and press down.
  8. Serve with fresh herbs, lettuce, and dipping sauce.

Notes

Tear a portion of the pancake.
Use Romaine lettuce as a wrap to hold the pancake, and herbs.
If using 26 inch pan, use 1/4 cup of batter
Adapted from khas-kitchen