Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

side dish
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) requires roughly 45 minutes from start to finish. One serving contains 390 calories, 8g of protein, and 22g of fat. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 6 and costs $3.19 per serving. Head to the store and pick up chilies, rice vinegar, enoki mushrooms, and a few other things to make it today. 295 people found this recipe to be yummy and satisfying. It works well as a side dish. Plenty of people really liked this Vietnamese dish. It is brought to you by foodandspice.blogspot.com. Overall, this recipe earns an awesome spoonacular score of 94%. Similar recipes include Bánh xèo (Vietnamese Happy Pancakes), Banh Xeo (Bánh Xèo) – Savory Vietnamese Crêpe, and Banh Xeo (Vietnamese Crepes).

Ingredients

image of brown rice flour brown rice flour (210.667 g)
image of brown sugar brown sugar (0.5 Tbsps)
image of carrot carrot (1 large)
image of cayenne cayenne (1 pinch)
image of coconut milk coconut milk (395.5 ml)
image of daikon radish daikon radish (1 medium)
image of egg egg (1)
image of enoki mushrooms enoki mushrooms (65 ml)
image of basil leaves basil leaves (16 g)
image of ginger ginger (1 inch)
image of mint leaves mint leaves (11.25 g)
image of parsley parsley (60 g)
image of garlic garlic (1 clove)
image of chili chili (1)
image of chilies chilies (2)
image of green onions green onions (4)
image of juice of lime juice of lime (2)
image of mung bean sprouts mung bean sprouts (104 ml)
image of chilies chilies (2)
image of rice vinegar rice vinegar (1 Tbsp)
image of sea salt sea salt (0.5 tsps)
image of sesame oil sesame oil (1.5 Tbsps)
image of sesame oil sesame oil (6 servings)
image of snow peas snow peas (147 g)
image of tamari sauce tamari sauce (1 Tbsp)
image of turmeric turmeric (1 tsp)

Steps

  1. 1 Begin by preparing the pancake batter.
  2. 2 Whisk together the rice flour, egg, sea salt, turmeric, cayenne and green chili. Gradually whisk in the coconut milk. The mixture should be a smooth, semi-thick batter that is of pouring consistency.
  3. 3 Add a little water if necessary. Cover and set aside while you prepare the rest of the food.Now prepare the sauce.
  4. 4 Whisk together all of the ingredients and set aside.For the filling, combine the carrot, radish, green onions, green chilies and snow peas.
  5. 5 Put the herbs in another bowl and have your sprouts ready along with the mushrooms.
  6. 6 Heat a teaspoon of oil over medium heat in a non-stick skillet. When hot, ladle 1/2 cup of batter into the pan and spread with the bottom of the ladle until you have a roughly 6 to 8 inch pancake. Fry for 6 to 8 minutes or until you have small holes forming and the bottom is crispy brown, then flip and fry for another few minutes on the other side.
  7. 7 Transfer to a plate and keep warm in a 150 oven while you finish the rest of the pancakes you should finish with 4 to 6 pancakes.To serve, scatter a portion of the vegetables, herbs and mushrooms over one half of the pancake.
  8. 8 Sprinkle some sauce over top and fold the pancake.
  9. 9 Drizzle with more sauce and there you go.
View original recipe on foodandspice.com