Time: 1 hour.
Complexity: easily
Quantity: 6 pancakes

Vietnamese pancakes "Banh Xeo" - a detailed recipe.

Ingredients:

Mung bean and rice flour pancakes

• 1/2 cup dried yellow mung beans
• 2 cups coconut milk
• 1 cup rice flour
• 1/2 teaspoon sugar
• 1/2 teaspoon turmeric
• 1/2 tsp salt

Filling

• 340 g of boneless pork tenderloin, sliced ​​into 0.5 cm thick slices
• 450 g medium-sized shrimp, peeled, deveined and halved lengthwise
• 1.5 tbsp Vietnamese fish sauce (Nuoc nam)
• 2 crushed cloves of garlic
• 1/4 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 4 thinly sliced ​​green onions
• 2 cups bean sprouts
• 1 pack of winter honey mushrooms
• Vegetable oil as needed
• Red lettuce leaves, mint leaves, cilantro leaves and basil leaves for serving
• Pickled cucumbers, carrots, and daikon for serving (see recipe below)
• Spicy Vietnamese dipping sauce for serving (see recipe below)

Pickled vegetables

• 1 and 1/4 tbsp. rice wine vinegar
• 3 tablespoons of sugar
• 1/4 tsp crushed red pepper
• 1/4 teaspoon salt
• 2 carrots, peeled and thinly sliced
• 1 cucumber, peeled and thinly sliced
• 1 cup thinly sliced ​​daikon

Spicy Vietnamese Dip Sauce (Nuoc Cham)

• 2 teaspoons of sugar
• 2 tsp chili paste or 1 chopped red chili pepper
• 2-3 tbsp fish sauce
• 1 - 2 tbsp lime juice
• 1/4 cup water
• 1 crushed clove of garlic
• 1 teaspoon chopped ginger
• 1 teaspoon chopped green onions
• Combine the ingredients in a non-reactive bowl and stir. Taste and adjust seasonings if necessary.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice flour, coconut milk, pork, shrimps, honey mushrooms, carrot, cucumbers, daikon radish, chili pepper, fish sauce, lime juice, rice vinegar, turmeric, red pepper flakes, green onions, garlic, leaf lettuce, basil, mint, cilantro

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Preparation:

Step 1
• Mung Bean and Rice Flour Pancakes: In a small bowl, soak the mung beans in warm water until soft, about 30 minutes. Drain and transfer the beans to a blender. Add the coconut milk and puree until smooth. Add the rice flour, sugar, turmeric, and 1/2 teaspoon of salt. Refrigerate the pancake batter for an hour.
Step 2
• In a bowl, combine the pork and shrimp with fish sauce, garlic, sugar, and black pepper. Let sit for 15-20 minutes.
Step 3
• In another bowl, combine the green onions, bean sprouts, and mushrooms. Divide the mixture into 6 small individual piles and place on a clean work surface.
  
  Heat a tablespoon of vegetable oil in a frying pan. Once hot, add the shrimp and pork mixture and fry for 2 minutes. Transfer to a serving dish.
  
  Heat vegetable oil in a 25cm nonstick wok or omelette pan over medium heat. When hot, stir the rice batter thoroughly and pour 1/2 cup of the batter into the hot pan. Tilt and rotate the pan to coat the bottom and part of the edges with a thin layer of batter.
Step 4
• Place 1 handful of vegetables on the pancake, add 4 slices of pork, and 4 pieces of shrimp. Reduce heat and cook until the bottom of the pancake is golden and crispy, 2-3 minutes. Use a spatula to loosen the pancake from the bottom and carefully fold it in half. Transfer to an ovenproof plate or platter and keep warm in a slightly preheated oven. Repeat with the remaining ingredients.
Step 5
• To serve, place the pancake on a plate and serve bowls of lettuce leaves, mint leaves, cilantro leaves, basil leaves, pickles, carrots and daikon, and spicy Vietnamese dipping sauce so guests can customize their pancakes to their liking.
  
  Pickled vegetables: In a small saucepan with a non-reactive liner, combine the vinegar, sugar, crushed red pepper, and salt. Bring to a boil, stirring until the sugar and salt dissolve.
  
  Remove the pan from the heat and let the marinade cool slightly. Then transfer it to a non-reactive bowl and add the carrots, cucumbers, and daikon. Stir, then refrigerate for at least 30 minutes or overnight.
  Exit: about 3 cups of pickled vegetables

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