Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/2 pound pork belly, sliced thinly
- 1/2 pound shrimp, peeled and deveined
- 1 onion, sliced thinly
- 2 cups bean sprouts
- 1/2 cup scallions, chopped
- 1/4 cup vegetable oil
Special equipment needed:
- Large non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine rice flour, cornstarch, turmeric powder, and salt. Mix well.
2. Gradually add coconut milk and water to the dry ingredients, whisking constantly until the batter is smooth and free of lumps. Set aside.
3. In a skillet over medium-high heat, add vegetable oil and sauté pork belly until golden brown and crispy. Remove from the skillet and set aside.
4. In the same skillet, sauté shrimp until pink and cooked through. Remove from the skillet and set aside.
5. Add sliced onions to the skillet and sauté until translucent. Add bean sprouts and scallions, and sauté for another minute.
6. Pour the batter into the skillet, swirling it around to coat the bottom evenly. Cook for 2-3 minutes until the edges start to crisp up.
7. Add the cooked pork belly, shrimp, and vegetable mixture to one side of the pancake. Fold the other side over to enclose the filling.
8. Cook for another minute until the pancake is crispy and golden brown.
9. Slide the pancake onto a serving plate and repeat the process with the remaining batter and filling.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 30g
Protein: 16g
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Shrimp can be substituted with any seafood or omitted for a vegetarian version.
- Bean sprouts can be substituted with shredded cabbage or carrots.
Variations:
- Banh Xeo can be served with a variety of dipping sauces, such as fish sauce, hoisin sauce, or sweet chili sauce.
- The filling can be customized with any vegetables or meats of your choice.
- Banh Xeo can be made into smaller bite-sized pancakes for appetizers.
Tips and tricks:
- Make sure the skillet is hot before adding the batter to ensure a crispy pancake.
- Use a non-stick skillet to prevent the pancake from sticking.
- Add the filling to one side of the pancake to make it easier to fold over.
Storage instructions:
Banh Xeo is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat Banh Xeo in a skillet over medium heat until crispy and heated through.
Presentation ideas:
Serve Banh Xeo on a large platter with dipping sauces and garnishes.
Garnishes:
- Fresh herbs such as cilantro, mint, or Thai basil
- Sliced chili peppers
- Crushed peanuts
Pairings:
- Vietnamese iced coffee
- Fresh fruit such as mango or papaya
Suggested side dishes:
- Vietnamese pickles
- Steamed rice
Troubleshooting advice:
- If the pancake sticks to the skillet, add more oil to the pan before adding the batter.
- If the pancake is too thick, add more water to the batter to thin it out.
Food safety advice:
- Make sure all meats and seafood are cooked through before adding them to the pancake.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Banh Xeo is a traditional Vietnamese dish that originated in the central region of Vietnam. It is a popular street food and is often served as a snack or appetizer.
Flavor profiles:
Banh Xeo is a savory pancake with a crispy exterior and a soft, chewy interior. It is filled with a variety of meats and vegetables and is often served with a sweet and tangy dipping sauce.
Serving suggestions:
Serve Banh Xeo as a main dish or as an appetizer at a party or gathering.
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Region: Vietnamese