Vietnamese·vegetarian·medium

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: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 1.3333334 cups brown rice flour; 0.5 tablespoon brown sugar; 1.0 large carrot; 1.0 pinch cayenne; 1.75 cups coconut milk; 1.0 medium daikon radish; 1.0 egg; 1.0 cup enoki mushrooms; 0.6666667 cup basil leaves; 1.0 inch ginger; 0.25 cup mint leaves; 1.0 cup parsley; 1.0 clove garlic; 1.0 chili; 2.0 chilies; 4.0 green onions; 2.0 juice of lime; 1.0 cup mung bean sprouts; 2.0 chilies; 1.0 tablespoon rice vinegar

Alright folks, let me tell you about these Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce, also known as Bánh Xèo. This recipe will surely make your taste buds dance! Ingredients you'll need: brown rice flour, brown sugar, carrot, cayenne, coconut milk, daikon radish, egg, enoki mushrooms, basil leaves, and ginger. Follow the instructions on the source website to nail this recipe, but let me share a little personal anecdote. One time, I accidentally put twice the amount of cayenne pepper in the batter... let's just say it was a spicy surprise for everyone at the table! Pro tip: To make your Bánh Xèo extra crispy, make sure your pan is super hot before pouring in the batter. A sizzling hot pan is the key to that perfectly crunchy edge! So get cooking, have fun, and remember, if you make a mistake in the kitchen, just own it and call it a creative twist! Enjoy the process and the delicious outcome. Cheers!

50 min(prep 20 + cook 30)

6 servings

300 kcal

4.8

Ingredients

brown rice flour1.3333334 cups
brown sugar0.5 tablespoon
carrot1.0 large
cayenne1.0 pinch
coconut milk1.75 cups
daikon radish1.0 medium
egg1.0
enoki mushrooms1.0 cup
basil leaves0.6666667 cup
ginger1.0 inch
mint leaves0.25 cup
parsley1.0 cup
garlic1.0 clove
chili1.0
chilies2.0
green onions4.0
juice of lime2.0
mung bean sprouts1.0 cup
chilies2.0
rice vinegar1.0 tablespoon

Nutrition

300 kcalper serving

Protein8g11%

Carbs45g61%

Fat12g16%

Fiber5g7%

Sugar4g5%

Directions

1
In a large bowl, whisk together brown rice flour, coconut milk, egg, brown sugar, cayenne, and 1/4 teaspoon salt until smooth. Let batter rest for 30 minutes.
2
Prepare the dipping sauce: In a small bowl, combine lime juice, rice vinegar, 2 tablespoons water, 1 tablespoon sugar, and 1 minced chili. Stir until sugar dissolves. Set aside.
3
Julienne carrot and daikon radish. Thinly slice green onions. Separate enoki mushrooms into small clusters. Pick basil, mint, and parsley leaves. Halve remaining chilies and remove seeds if desired.
4
Heat a 10-inch non-stick skillet over medium-high heat. Add 1 teaspoon oil. Pour about 1/3 cup batter into the pan, swirling to coat the bottom thinly.
5
Immediately scatter a handful of bean sprouts, some carrot, daikon, enoki, and green onions over one half of the pancake. Reduce heat to medium.
6
Cook until edges are golden and crispy, about 3-4 minutes. Fold the empty half over the filling. Slide onto a plate. Repeat with remaining batter and fillings.
7
Serve pancakes hot with fresh herbs and dipping sauce. Wrap pieces in lettuce leaves if desired.

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