If you are tired of your daily lunch routine and want to try something new and exciting, try making crispy Vietnamese pancakes at home. This dish is both flavorful and filling, making it the perfect lunchtime meal. With this recipe, you can make restaurant-quality Vietnamese pancakes in the comfort of your own kitchen.
To start, you will need the following ingredients:
– 1 cup of rice flour
– 2 tablespoons of cornstarch
– 1 teaspoon of turmeric powder
– 1 teaspoon of sugar
– 1 teaspoon of salt
– 1 can of coconut milk
– 1 cup of water
– 1/2 pound of pork belly, sliced
– 1/2 pound of shrimp, peeled and deveined
– 1 onion, sliced
– Bean sprouts
– Fresh herbs, such as mint and cilantro
– Lettuce leaves
– Nuoc Cham sauce
To make the batter, combine the rice flour, cornstarch, turmeric powder, sugar, and salt in a bowl. Gradually whisk in the coconut milk and water until the batter is smooth and has no lumps.
Heat a non-stick pan over medium heat and add a tablespoon of oil. Add the sliced pork belly and cook until browned and crispy. Remove from the pan and set aside. Add the sliced onion to the pan and cook until softened.
Add a ladle of the rice flour batter to the pan and swirl to coat the bottom of the pan. Add some of the cooked pork belly, shrimp, and onion on one side of the pancake. Add some bean sprouts and fold the pancake in half.
Cook for a few more minutes until the pancake is golden and crispy. Slide the pancake onto a serving plate and garnish with fresh herbs and lettuce leaves.
Serve with nuoc cham sauce on the side for dipping.
Another way to enjoy Vietnamese crispy pancakes (banh xeo) is to stuff them with your favorite vegetables and protein. This recipe adds a vegetarian spin to the classic pancake.
For the batter, you will need:
– 1 cup of rice flour
– 1/4 cup of cornstarch
– 1/4 teaspoon of turmeric powder
– 1/2 teaspoon of salt
– 1 cup of coconut milk
– 1 cup of water
For the filling, you will need:
– 2 cups of mixed vegetables, such as carrots, bell peppers, and mushrooms
– 1/2 cup of tofu, diced
– 2 tablespoons of soy sauce
– 1 tablespoon of sugar
– 1 tablespoon of vegetable oil
– Bean sprouts
– Fresh herbs, such as mint and cilantro
– Lettuce leaves
– Nuoc cham sauce
To make the batter, combine the rice flour, cornstarch, turmeric powder, and salt in a bowl. Gradually whisk in the coconut milk and water until the batter is smooth and has no lumps.
Heat a non-stick pan over medium heat and add a tablespoon of oil. Add the mixed vegetables and tofu and cook until softened. Add the soy sauce and sugar and stir to combine.
Add a ladle of the rice flour batter to the pan and swirl to coat the bottom of the pan. Add some of the cooked vegetable and tofu mixture on one side of the pancake. Add some bean sprouts and fold the pancake in half.
Cook for a few more minutes until the pancake is golden and crispy. Slide the pancake onto a serving plate and garnish with fresh herbs and lettuce leaves.
Serve with nuoc cham sauce on the side for dipping.
With these two recipes, you can enjoy crispy Vietnamese pancakes at home any time of the day. Whether you prefer a meat-filled or vegetable-filled pancake, both options are easy to make and packed with flavor. Don’t be afraid to experiment with the filling and add your own twist to this classic dish.
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Crispy Vietnamese Pancakes – Lazy Cat Kitchen
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