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: 20 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 ⅓ cup Brown Rice Flour (1 1/3 cups brown rice flour); ½ tbsp Brown Sugar (1/2 tablespoon brown sugar); 1 piece Carrot (1 large carrot, scrubbed and grated); 1 pinch Cayenne Pepper (pinch of cayenne); 1 ¾ cup Coconut Milk (1 3/4 cups of coconut milk + water if needed); 1 piece Daikon Radish (1 medium daikon radish, scrubbed and grated); 1 piece Egg (1 egg, beaten); 1 cup Mushrooms (1 cup enoki mushrooms, trimmed); ⅔ cup Basil (2/3 cup fresh basil leaves, roughly chopped); 1 piece Ginger (1-inch piece fresh ginger, grated); ¼ cup Mint (1/4 cup fresh mint leaves, trimmed and roughly chopped); 1 cup Parsley (1 cup fresh parsley or cilantro, roughly chopped); 1 clove Garlic (1 clove garlic, crushed); 3 pieces Chives (1 fresh green chili, seeded and minced + 2 fresh green chilies, seeded and sliced into small strips); 4 pieces Scallion (4 green onions, washed and cut on an angle); 2 pieces Lime (juice from 2 limes); 1 cup Sprouts (1 cup mung bean sprouts (see note below)); 2 pieces Red Chili (2 fresh red chilies, seeded and minced); 1 tbsp Rice Vinegar (1 tablespoon rice vinegar); ½ tsp Sea Salt (1/2 teaspoon sea salt); 1 ½ tbsp Toasted Sesame Oil (1 1/2 tablespoons toasted sesame oil); 0 pieces Sesame Oil (sesame oil for frying); 1 ½ cup Snow Peas (1 1/2 cups snow peas, sliced into small strips); 1 tbsp Tamari (1 tablespoon tamari sauce); 1 tsp Ground Turmeric (1 teaspoon turmeric)

40 minAmerican

Servings6

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Vegetarian
Gluten Free
Dairy Free
Pescatarian

Ingredients

For 6 servings

Brown Rice Flour1 ⅓ cup · 1 1/3 cups brown rice flour
Brown Sugar½ tbsp · 1/2 tablespoon brown sugar
Carrot1 piece · 1 large carrot, scrubbed and grated
Cayenne Pepper1 pinch · pinch of cayenne
Coconut Milk1 ¾ cup · 1 3/4 cups of coconut milk + water if needed
Daikon Radish1 piece · 1 medium daikon radish, scrubbed and grated
Egg1 piece · 1 egg, beaten
Mushrooms1 cup · 1 cup enoki mushrooms, trimmed
Basil⅔ cup · 2/3 cup fresh basil leaves, roughly chopped
Ginger1 piece · 1-inch piece fresh ginger, grated
Mint¼ cup · 1/4 cup fresh mint leaves, trimmed and roughly chopped
Parsley1 cup · 1 cup fresh parsley or cilantro, roughly chopped
Garlic1 clove · 1 clove garlic, crushed
Chives3 pieces · 1 fresh green chili, seeded and minced + 2 fresh green chilies, seeded and sliced into small strips
Scallion4 pieces · 4 green onions, washed and cut on an angle
Lime2 pieces · juice from 2 limes
Sprouts1 cup · 1 cup mung bean sprouts (see note below)
Red Chili2 pieces · 2 fresh red chilies, seeded and minced
Rice Vinegar1 tbsp · 1 tablespoon rice vinegar
Sea Salt½ tsp · 1/2 teaspoon sea salt
Toasted Sesame Oil1 ½ tbsp · 1 1/2 tablespoons toasted sesame oil
Sesame Oil0 pieces · sesame oil for frying
Snow Peas1 ½ cup · 1 1/2 cups snow peas, sliced into small strips
Tamari1 tbsp · 1 tablespoon tamari sauce
Ground Turmeric1 tsp · 1 teaspoon turmeric

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Steps

1Begin by preparing the pancake batter.
2Whisk 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.
3Add a little water if necessary. Cover and set aside while you prepare the rest of the food.Now prepare the sauce.
4Whisk together all of the ingredients and set aside.For the filling, combine the carrot, radish, green onions, green chilies and snow peas.
5Put the herbs in another bowl and have your sprouts ready along with the mushrooms.
6Heat 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.
7Transfer 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.
8Sprinkle some sauce over top and fold the pancake.
9Drizzle with more sauce and there you go.