Crispy Vietnamese Pancakes (Banh Xeo)

• portioner: 6 servings
• aktiv tid: 10 minutes
• total tid: 50 minutes

Ingredienser

140g (5 oz) rice flour

½ tsp turmeric

¼ tsp sea salt

125ml (½ cup) coconut milk

½ cup water

2 spring onions, finely sliced

vegetable oil

1 cup shredded cooked chicken (leftover roast chicken or rotisserie chicken is great)

1 small carrot, julienned into fine strips or coarsely grated

100g (3.5 oz) bean shoots

sprigs of coriander

mint leaves, to serve

lettuce leaves, to serve

Nuoc cham dressing:

3 tbsp fish sauce

2 tbsp white vinegar

3 tbsp sugar

1 tbsp lime juice

1 long red chilli, finely chopped

2 garlic cloves, finely chopped

Vejledning

Step 1

To make the batter, combine the rice flour, turmeric and sea salt in a large bowl. Whisk in the coconut milk, ½ cup of water and spring onions. Set aside for 10 minutes.

Step 2

For the nuoc cham, whisk together the ingredients and set aside until ready to serve.

Step 3

Heat a 22cm non-stick frying pan over medium-high heat. Pour in enough oil to just cover the bottom of the pan. Add one-third of the batter, swirling to thinly cover the pan. Scatter one-third of the chicken, carrot and bean shoots over half the pancake. Top with a couple of sprigs of coriander. Cook for 3-4 minutes or until the pancake is crispy and golden on the bottom side. Fold the pancake over to cover the filling, then slide onto a serving plate and keep warm. Repeat with remaining batter and filling, adding oil each time. Serve with herbs, lettuce and nuoc cham dressing.