For 6 bánh xèos
Serves 2 very hungry adults or several dinner guests as a side
Time: 🕰🕰
Effort: 💪💪
Ingredients:
100ml coconut cream
15 tablespoon rice flour
500ml water
2 spring onions
1/2 tablespoon turmeric powder
100g pork belly
100g frozen shrimp
Half catty bean sprouts
1/2 medium carrot, shredded
2 heads of long salad lettuce, such as Indian lettuce
Mint
For nuoc cham (dipping sauce):
Fish sauce
Garlic
Chili
Water
Lime juice
Sugar
Method:
1. Preheat oven to medium-high (~200C)
2. Search cupboard for ceramic ramekin or any ovenproof vessel
3. Chop carrot, celery, onion into equal sized chunks
4. Sautée in olive oil until slightly softened but not brown
5. Tip contents into bottom of baking vessel
1. To make the nuoc cham, mix together fish sauce, water, sugar, chopped garlic, chopped until it reaches your desired taste (Alternative: save a packet of the sauce next time you order Vietnamese takeaway!)
2. Slice pork belly into 1 cm slices
3. Combine pork belly with shrimp
4. Add salt to taste and microwave the two together until cooked through
5. To make the batter, mix coconut cream, turmeric powder, chopped spring onion, then pour in water while stirring, until a thin batter is formed
6. Heat wok until red hot
7. Maintain wok at medium high heat
8. Add 2 tablespoons of oil to wok and swirl around so that most of the inner surface is shiny
9. Add a few pieces of the pork and shrimp to the wok
10. Using a soup ladle, pour in a ladle of the batter and immediately swirl
11. Swirl the batter around to form as thin a layer as possible
12. Once shell has taken shape – around 10 seconds – add a large handful of bean sprouts to the top ⠀
13. Add a small handful of shredded carrot, if using
14. Cover wok with wok lid and wait for around 3 minutes
15. Scrape around the edges to check if the bottom of the crepe has crisped up; if not, wait a few more seconds
16. Fold half of the crepe over to form a shell
17. Remove and set aside
18. Repeat until around 6 bánh xèos are made
19. To serve, each guest takes a leaf of lettuce in their hand, add some mint leaves, and a slice of the bánh xèo
20. Roll lettuce up and dip into nuoc cham
21. Enjoy!
Nat & E Homecooking 