Vietnam

Bánh Xèo

Name: Bánh Xèo
Total time: 50 min
Yield: 3
Cuisine: Vietnam
Ingredients: 200 g Rice flour; 200 ml Coconut milk; 1 tsp Turmeric; 150 g each Pork & prawns; 1 handful Bean sprouts; 1 bunch Lettuce & herbs (mint, coriander); to serve Nuoc cham (dip)

Crispy Vietnamese rice-flour crêpe

Bánh xèo means “sizzling cake” – after the sound the batter makes hitting the hot pan. Turmeric gives the crêpe its golden colour.

Filled with pork, prawns and sprouts, it is wrapped in lettuce and herbs and dipped in nuoc cham – a feast of textures.

Servings3

Time50 min

LevelMedium

Ingredients

Rice flour200 g
Coconut milk200 ml
Turmeric1 tsp
Pork & prawns150 g each
Bean sprouts1 handful
Lettuce & herbs (mint, coriander)1 bunch
Nuoc cham (dip)to serve

★ = available authentic in the Asia Boutique

Preparation

Whisk rice flour, coconut milk, water and turmeric into a thin batter.
Sear the pork and prawns in a hot pan.
Pour in batter thinly, swirl, add sprouts.
Cook covered until crisp, then fold in half.
Wrap in lettuce leaves and dip in nuoc cham.

Make it original

Rice flour, turmeric and fish sauce for nuoc cham are in the Asia Boutique.

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