BANH XEO- My version of the Vietnamese Pancake Recipe

This Vietnamese Pancake recipe is an easy to make dish that originated from the city of Ho Chi Minh, formally Saigon.  The secret in making this dish is in the flour that they use... RICE FLOUR ... After numerous tries --- I was able to achieve it.... Let me share the recipe with you.... This dish would be a great starter for meals or even works as a tasty snack.


INGREDIENTS:


1 3/4 cups of rice flour
coconut milk
1/4 tsp tumeric
1 scallion thinly sliced
1/4 cup plus 2 Tbs of veg. oil
1 pound of lean pork shoulder or loin (  cut into 1/4 inch thick slices )
1 pound of medium shrimp, peeled, deveined and cut in half ( lenghtwise )
1 small onion thinly sliced
1 1/4 tsp. salt
1 1/4 tsp. freshly ground pepper
2 1/2 cups of bean sprouts ( togue )

10 sheets of Vietnamese rice paper, sprinkled with water to soften

FOR THE GARNISH

2 tablespoons of Fish sauce ( use Thai Fish Sauce bought in supermarkets )
A handfull of Lettuce leaves
1 sprig of Mint leaves
Cucumber sliced thinly

HOW TO DO IT:

In a large mixing bowl, blend the rice flour and turmeric powder with water, then add a pinch of salt, coconut milk and spring onion. Mix well into a batter. Set aside. Your batter should be creamy not watery. 

In a large frying pan ( use an 8-inch frying pan ), heat the cooking oil over a medium heat until very hot. Add pork, shrimps and onion. Stir fry for 2-3 minutes until meats are lightly cooked. Set aside.

Stir batter well and scoop a ladleful into pan - make sure you cover the whole pan with the rice mixture... like the way you prepare crepes. Wait for the bubbles to form and add bean sprouts, pork, shrimps and onions.

Cover for 5 minutes until pancake is crisp. Fold pancake in half and cook for another 5 minutes. Transfer to a plate.

Serve pancake with fish sauce for dipping and rice paper, lettuce, mint leaves, cucumber and pickled carrot and radish on the side.

To assemble, place a sheet of rice paper on a plate and top with a small piece of pancake and some garnishing ingredients.

Wrap and dip into mixed fish sauce before eating.

To make fish sauce -- try to buy the THAI fish sauce ( it is available in the groceries ) it is not as salty as our very own PATIS. Mix 2 tblsp. of fish sauce to 5 tblsp. water. 

HAPPY COOKING EVERYONE!!!