Try this Vietnamese banh xeo crispy pancakes recipe
Vietnamese banh xeo, a savory, crispy pancake, has been a delight for centuries. Originating from Vietnam, it's named after the sizzling sound made when batter meets skillet. This versatile dish welcomes various vegetarian fillings, offering a perfect eggless option. Embark on a culinary journey with banh xeo, rich in cultural history and flavor. Let's start cooking.
Gather the following ingredients
To make these delicious pancakes, you will need one cup of rice flour, one-quarter teaspoon of turmeric powder, one-half teaspoon of salt, one cup of coconut milk, three-quarters cup of water, two cups of sliced mushrooms (any variety), one cup of bean sprouts, two spring onions finely chopped, and fresh herbs like cilantro or mint for garnish. Additionally, you'll need oil for frying.
Prepare the batter
Start by creating the batter. In a large bowl, whisk together rice flour, turmeric powder, and salt. Gradually incorporate coconut milk and water, whisking until the mixture achieves a smooth consistency. The batter should be thin, akin to that of crepe batter, not thick. Allow it to rest for 30 minutes, enabling the flavors to meld and the flour to fully hydrate.
Cook the pancakes
Heat a non-stick pan over medium heat and brush it with oil. Once hot, pour in the batter, tilting the pan for an even spread. Immediately scatter mushrooms and spring onions over half of the pancake. Cook until the edges start to lift and the bottom turns golden brown, about two minutes. Carefully fold one side over to cover the fillings, completing the pancake.
Add bean sprouts and serve
Before fully folding the banh xeo, add bean sprouts over the fillings for extra crunch. Once cooked and crispy, fold it completely, then transfer to a plate. Garnish with cilantro or mint. Serve with dipping sauce if preferred. This dish is not only flavorful but also highlights its cultural significance and versatility as a vegetarian option without eggs.
