Banh Xeo Vietnamese Crispy Pancake
All Original Recipes by Lorraine Elliott
Preparation time: 10 minutes plus 30 minutes resting time for batter
Cooking time: 7 minutes
For Crispy Pancakes (enough for around 8 Banh Xeo pancakes)
- Oil for frying (2 tablespoons per pancake)
- 130g/4.6ozs rice flour
- 45g/1.6ozs tempura flour
- 2 teaspoon turmeric powder
- 1 teaspoon chicken stock powder*
- 545ml/18.4flozs water
- 65g/2.3flozs coconut cream
For Filling (per pancake)
- 60g/2ozs prawns (around 4 prawns)
- 4 slices of pork belly or 2 tablespoons seasoned pork mince
- 25g/1oz white onion sliced
- 10g/0.3ozs spring onion (1-2 thin sticks)
- 40g/1.4ozs bean sprouts
- Salt and pepper to season
Buyer's tip: I like using chicken stock powder from the Asian grocery section of the supermarket or Asian grocery stores. I usually buy Knorr or Lee Kum Kee. This is a very common ingredient in Asian kitchens and adds so much flavour to dishes.
Step 1 - Whisk the rice flour, tempura flour, turmeric powder, chicken stock powder, water and coconut cream in a large 2 litre/0.5gallon jug. Allow to rest for 30 minutes where the texture will thicken slightly. Give it a quick whisk again before using it.
Step 2 - Have your fillings ready to place in the pancake as it happens very quickly once you start cooking. Also have your salads and herbs ready too as this is best eaten straight away. Heat a non stick pan onto medium high heat. Add the oil and wait until it shimmers. Pour a ladleful of batter in the pan turning the pan so that the batter spreads out. Add more batter if there are areas without batter. Place the prawns and meat on one side of the pancake only, then top with white onion, spring onion and then finally the bean sprouts. Place the lid on and cook for 2 minutes. Remove the lid and let the pancake crisp up on the base for another minute or two. Make sure to season the vegetables too with salt and pepper. Then lift the half or the crepe on top and place on a plate. Serve immediately with salad and nuoc cham.
Seasoned Pork Mince
- 250g/8.8ozs pork mince (low fat is fine)
- 2 tablespoons/30ml/1floz soy sauce
- 1 large clove garlic, minced
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- 1/4 teaspoon white or black pepper
Step 1 - In a medium sized bowl, mix the pork mince with the soy sauce, garlic, sugar, sesame oil and pepper. Heat a frying pan onto medium heat and add to the pan (no need to add oil). Fry the mince until browned and cooked through, around 6-8 minutes.