Banh Xeo

Khanh Ong

Ingredients:

  • 1 cup of rice flour
  • 2 tbsp cornstarch
  • 400ml can of TCC coconut milk
  • 1 cup of iced water
  • 2 tsp turmeric
  • 1 tsp sugar
  • 1⁄2 tsp salt
  • 2 thinly sliced spring onion stalks
  • 250g thinly sliced pork belly
  • 150g tiger prawns raw, peeled and chopped
  • 1 brown onion thinly sliced
  • 1 tbsp Squid Brand fish sauce
  • a pinch of salt
  • 1⁄2 tbsp white pepper
  • 1⁄4 cup peanut oil
  • 1⁄2 cup bean sprouts

To Serve:

  • Nuoc Cham dipping sauce
  • lettuce of your choice
  • vietnamese mint
  • coriander
  • mint

Method:

  1. Mix flour, corn starch, coconut milk, water, turmeric, sugar, salt and spring onions in a large mixing bowl until a smooth batter forms.
  2. set a side
  3. in another mixing bowl combine pork belly, prawns, onion, fish sauce salt and pepper and leave to marinate for 30 minutes.
  4. heat a large wok and add 2 tsps of peanut oil, spoon 2 tbsp of the pork belly mixture into the wok and cook for 2 minutes, ladle a full ladle of the batter into the wok and roll it around so the mixture is thin, turn the heat on high and cook on low for about 5 minutes then place a small hand full of the bean sprouts over the banh xeo. cover with a lid and cook for 1 minute.
  5. fold the banh xeo in half and remove from the wok.
  6. repeat until all the mixture and batter is used.
  7. on a large platter place all the lettuce and herbs, place the banh xeos next to the herbs and serve with a nuoc mam dipping sauce

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