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Banh xeo pancakes with vegetable filling
1 h active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 516
  • Fat about 22g
  • Carbohydrates about 64g
  • Protein about 9g
This is needed
This is needed for 4 people
Dip
  • 1 dl water
  • 30 g coconut palm sugar or cane sugar
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
Batter
  • 250 g rice flour (wholegrain)
  • 1 tbsp turmeric
  • 1 tsp salt
  • 2 tbsp oil
  • 2.5 dl coconut milk
  • 2 dl beer
  • 2 spring onion incl. green part, onions finely chopped, green part cut into rings, set aside
Filling
  • 2 shallot, finely chopped
  • 1 tbsp oil
  • 150 g mixed mushrooms, roughly chopped
  • 2 carrots, thinly sliced
  • 1 tbsp fish sauce
To prepare the pancakes
  • oil for frying
  • 150 g bean sprouts
Tools
  • Makes 8
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And that's how it's done
And that's how it's done
Dip
Mix the water and sugar until the sugar has dissolved. Stir in the lime juice and fish sauce, set aside.
Batter
Mix the flour with all the other ingredients up to and including the oil, mix in the onions. Cover the batter and leave to stand for approx. 20 mins.
Filling
Heat the oil in a non-stick frying pan. Sauté the shallots and carrots for approx. 3 mins., add the mushrooms and cook briefly. Add the fish sauce.
To prepare the pancakes
Heat a dash of oil in a non-stick frying pan. Pour 1/8 of the batter into the pan, reduce the heat. Fry for approx. 6 mins. until the underside is cooked, spread some of the filling and sprouts on one side, carefully fold the empty side over the top, cook the pancake for a further 2 mins. Make seven more pancakes using the remainder of the batter and filling. Serve with the dip and spring onions.