Gluten free

Dairy free

Vegetarian

Vietnamese pancakes with dipping sauce

Name: Vietnamese pancakes with dipping sauce
Total time: 45 min
Yield: 6 servings
Ingredients: 1.33 cups brown rice flour; 0.5 Tbsps brown sugar; 1 large carrots; 1 pinch red pepper powder; 1.75 cups coconut milk; 1 medium daikon; 1 free range eggs; 1 cup trimmed enoki mushrooms; 0.67 cup fresh basil; 1 inch fresh ginger root; 0.25 cup fresh mint; 1 cup fresh parsley; 1 clove garlic; 1 green chili pepper; 4 green onions; 2 lime juice; 1 cup mung bean sprouts; 2 dry red whole chilies; 1 Tbsp rice vinegar; 0.5 tsps sea salt; 1.5 Tbsps sesame oil; 1.5 cups snow peas; 1 Tbsp tamari; 1 tsp turmeric

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

1.33 cups

brown sugar

0.5 Tbsps

carrots

1 large

red pepper powder

1 pinch

coconut milk

1.75 cups

daikon

1 medium

free range eggs

trimmed enoki mushrooms

1 cup

fresh basil

0.67 cup

fresh ginger root

1 inch

fresh mint

0.25 cup

fresh parsley

1 cup

garlic

1 clove

green chili pepper

green onions

lime juice

mung bean sprouts

1 cup

dry red whole chilies

rice vinegar

1 Tbsp

sea salt

0.5 tsps

sesame oil

1.5 Tbsps

snow peas

1.5 cups

tamari

1 Tbsp

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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