Name: Bánh xèo
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 100 g enoki mushrooms; 1 mooli, peeled; 1 large carrot, peeled; 2 tsp grated fresh root ginger; 1 tbsp sweet soy sauce (kecap manis); 1 tbsp brown sugar; 1 tbsp rice wine vinegar; a little bit of sunflower oil; 1 garlic clove, crushed; 100 g mung bean sprouts; 40 ml lime juice; 1½ tbsp toasted sesame oil; ½ tsp salt; 400 ml canned coconut milk; 1 tsp ground turmeric; 1 fresh green chilli; 4 spring onions; 1 small free-range egg; 15 g coriander; 15 g Thai basil; 15 g mint; 80 g mangetout; 200 g rice flour; 1 fresh red chilli, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

In 2007 I visited Hanoi with my friend, Alex Meitlis, and found myself squatting in the dingiest of family-run street kitchens, experiencing the best food I’ve ever tasted. The freshness of the vegetables and herbs was mind-blowing.

Here’s a vegetarian adaptation of a traditional Vietnamese pancake, normally consisting of fatty pork and prawns. I added sweet soy to the dipping sauce to make up for omitting the ubiquitous Vietnamese fish sauce, nuoc mam.