You will be happy indeed when you eat these amazing pancakes, called banh xeo, from Hue, Vietnam. The rice flour makes a thick lacy pancake that is wrapped in chilled lettuce and stuffed with prawns, crisp bean sprouts and fragrant herbs. Dip it in sharp Chilli Lime Dipping Sauce (nuoc cham) for a burst of freshness. You can use two frying pans at once if you want to speed up the process of cooking. These can also be served as a snack. Cut the folded pancake into triangles and serve on baby cos leaves with the herbs, prawns and chilli and lime dipping sauce.
To make the pancakes, put the rice flour, cornflour, egg, turmeric and a pinch of salt in a large bowl. Add the coconut milk and
Prepare the dipping sauce and fillings and set aside. It’s best to chill the lettuce and herbs on a tray covered with wet paper towel so they are crisp when you serve them.
Heat two medium frying pans over medium-high heat. Put 2 teaspoons of vegetable oil in each pan. When hot, put 2 tablespoons of the pancake mixture in each pan and swirl to coat the base. Cook for 2-3 minutes until golden and crisp. Remove from the heat and place one-quarter of the fillings on one side. Fold the other side over and slide onto a plate. Repeat with the remaining batter and fillings. Serve immediately with the lettuce and lime wedges and a small bowl of Chilli Lime Dipping Sauce or Sticky Cucumber Relish for dipping.
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