bánh xèo

My recipe for the classic bánh xèo

This is probs my fav Vietnamese dish, well this and BBH so make it for din dins tonight boo.

INGREDIENTS

BATTER:

  • 1 cup fine rice flour (not the one in the red box - that’s ground rice. Doesn’t work)

  • 2tsp turmeric

  • 1tsp sugar

  • Good pinch salt

  • 2 finely sliced spring onions

  • 2tbsp cornstarch

  • 400ml can coconut milk

  • 1 cup iced water

FILLING:

  • 250g thinly sliced pork belly in 2-3cm pieces

  • 150g tiger prawns raw, peeled and chopped

  • 1 small brown onion halved and finely sliced

  • 1tbsp fish sauce

  • Good pinch of salt

METHOD

Use a whisk and mix all ingredients in the batter list till smooth and set batter aside.

Mix all of the fillings ingredients together and now let’s cook!

Ps you’ll need bean sprouts here too if you want. You don’t have to. It’s yum though.

Ok- peanut oil 2tsp into a wok on high.

Add 2-3tbsp of filling mixture and cook occasionally shifting for 2 minutes.

1 ladle of batter goes in and roll it around to thin it out. Turn heat to low medium and cook got 5 mins.

Add some bean shoots and cover with lid for 1 minute. Remove lid and continue to cook until edges are crispy 2-3 mins.

Fold and remove.

Serve with Nước Mắm, lettuce and herbs.