This savoury pancake dish is wrapped in rice paper and eaten as a finger food. Originally from the South, this dish is eaten mostly during wintertime. It is a good example of the harmonious balance of taste and textures in Vietnamese food: fresh and fried, sweet and sour, soft and crunchy.
- ½ cup long grain rice
- ½ cup mung beans 5
- ½ cups water
- ¼ tsp ground turmeric
- 1 tblsp spring onions, green part only, sliced finely
- ¼ cup coconut cream
- 8 tsp vegetable oil
- 16 slices of pork shoulder, sliced finely
- 16 baby shrimps, shell on
- 200gr bean sprouts
- 8 sheets rice paper
- 2 cups mixed herbs
- 8 green banana slices
- 8 star fruit slices peanut sauce or sweet and sour sauce
* bánh xèo powder can be purchased from any good Asian grocer. This can be used in place of making the batter.
Soak rice in 2 cups water overnight.
Also soak mung beans in 2 cups water overnight.
Rinse rice well and drain.
Add 1 cup of water to rice and blend until a smooth liquid forms. Rinse mung beans well and drain.
Add ½ cup water and blend until a smooth liquid forms.
Mix the 2 batters together and add turmeric, spring onions and coconut cream.
Stir well to combine. In a bánh xèo pan or the smallest frying pan you can find, heat 1 tsp oil.
Put 2 slices of pork in hot pan on one side and cook 10 seconds on each side.
Place 2 shrimps in pan on other side. Ladle in a small amount of mix and tilt pan to distribute evenly.
Fry for 3-4 minutes until lightly coloured and crispy.
Place a handful of bean sprouts on the side closest to you, then fold the far side over towards you, creating a half-moon shape.
Continue cooking 1-2 minutes on each side. Repeat with the remaining batter to make 8 pancakes. Keep warm.
On a sheet of softened rice paper put a bánh xèo, a handful of herbs, a star fruit and green banana slice and roll up.
Eat with dipping sauces.
Serves 4 as a starter.