Vietnamese pancakes with dipping sauce
Gluten free
Dairy free
Vegetarian

Vietnamese pancakes with dipping sauce

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce, known as Bánh Xèo, is a gluten-free and dairy-free recipe with a delicious mix of flavors. This recipe is popular as a side dish and is rich in vitamins and minerals from the fresh vegetables and herbs used.

Ingredients

brown rice flour

brown rice flour

210.67 g

brown sugar

brown sugar

0.5 Tbsps

carrots

carrots

1 large

red pepper powder

red pepper powder

1 pinch

coconut milk

coconut milk

395.5 ml

daikon

daikon

1 medium

free range eggs

free range eggs

1

trimmed enoki mushrooms

trimmed enoki mushrooms

65 ml

fresh basil

fresh basil

16 g

fresh ginger root

fresh ginger root

1 inch

fresh mint

fresh mint

11.25 g

fresh parsley

fresh parsley

60 g

garlic

garlic

1 clove

green chili pepper

green chili pepper

1

green onions

green onions

4

lime juice

lime juice

2

mung bean sprouts

mung bean sprouts

104 ml

dry red whole chilies

dry red whole chilies

2

rice vinegar

rice vinegar

1 Tbsp

sea salt

sea salt

0.5 tsps

sesame oil

sesame oil

1.5 Tbsps

snow peas

snow peas

147 g

tamari

tamari

1 Tbsp

turmeric

turmeric

1 tsp

Method

  • Begin by preparing the pancake batter.
  • Whisk together the rice flour, egg, sea salt, turmeric, cayenne and green chili. Gradually whisk in the coconut milk. The mixture should be a smooth, semi-thick batter that is of pouring consistency.
  • Add a little water if necessary. Cover and set aside while you prepare the rest of the food.Now prepare the sauce.
  • Whisk together all of the ingredients and set aside.For the filling, combine the carrot, radish, green onions, green chilies and snow peas.
  • Put the herbs in another bowl and have your sprouts ready along with the mushrooms.
  • Heat a teaspoon of oil over medium heat in a non-stick skillet. When hot, ladle 1/2 cup of batter into the pan and spread with the bottom of the ladle until you have a roughly 6 to 8 inch pancake. Fry for 6 to 8 minutes or until you have small holes forming and the bottom is crispy brown, then flip and fry for another few minutes on the other side.
  • Transfer to a plate and keep warm in a 150 oven while you finish the rest of the pancakes you should finish with 4 to 6 pancakes.To serve, scatter a portion of the vegetables, herbs and mushrooms over one half of the pancake.
  • Sprinkle some sauce over top and fold the pancake.
  • Drizzle with more sauce and there you go.

Nutrition:

395 kcal

Carbs

44 g

Fat

22 g

Protein

8 g

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