Vietnamese Pancake

Vietnamese Pancake

 

No need to go anywhere to enjoy this dish. You also can make Vietnamese Pancake (Bánh Xèo Việt Nam) at home. It is not only tasty, but also really easy. If you are a gourmet about Vietnamese Food, I think you should not miss it. Weekend is arrived, making and enjoy it with family and friends is a great idea.

INGREDIENTS:

• 1 kg pork neck or fillet, sliced
• 2 tablespoons hoisin sauce
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 20 prawns, cooked
• 100g mushrooms, sliced
• 250g beansprouts
• 50g dried onion

Pancake

• 340g rice flour
• 1 tablespoon ground turmeric
• 560 ml coconut milk
• 560 ml water
• ½ cup chop spring onion
• oil for friying
• Dipping sauce (nuoc mam cham)
• 4 limes, peeled and quartered
• ½ cup water
• ½ cup fish sauce
• 1 medium carrot, grated
• sugar; chilli, sliced; garlic, finely diced

DIRECTIONS:

To make the filling, marinate the sliced pork in the hoisin sauce, fish sauce, sugar and seasoning for about 10–15 minutes.

In a wok or large frying pan, heat oil and fry onion until translucent. Add garlic and fry until onion begins to brown. Add pork and cook on high heat for about 5 minutes.

To make the pancakes, place flour and turmeric in a large bowl. Add coconut milk and water and mix well to form a thick pancake batter. Add spring onions and allow to rest for 15 minutes.

Heat about 1 tbsp of oil in a small frying pan and ladle in enough batter to cover pan.

Place cooked pork, prawns, mushroom, beansprouts and dried onion over half the pancake, while still in the pan.
When pancake has cooked, fold uncovered pancake half over filling.

To make nuoc mam cham, combine the lime, water, fish sauce and carrot in a food processor. Add sugar, chilli and garlic to taste.

Serve pancakes with dipping sauce (nuoc cham), and lettuce and mint leaves.