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

Similar Recipes

Honey Herbed Carrots

Honey Herbed Carrots

Join Elena Duggan as she creates her Honey Herbed Carrots recipe. Tune in to The Market kitchen each weekday on Channel 10.

Lemon Grass Chicken Banh Mi

Lemon Grass Chicken Banh Mi

Join Khanh Ong as he creates his Lemon Grass Chicken Banh Mi recipe. Tune in to The Market kitchen each weekday on Channel 10.

Rosemary Lamb with Grilled Peaches

Rosemary Lamb with Grilled Peaches

Join Khanh Ong as he creates his Rosemary Lamb with Grilled Peaches recipe. Tune in to The Market kitchen each weekday on Channel 10.

Caramelised Onion Relish

Caramelised Onion Relish

Join Elena Duggan as she creates her Caramelised Onion Relish recipe. Tune in to The Market kitchen each weekday on Channel 10.

Print Friendly, PDF & Email