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
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
1
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
1
green onions
4
lime juice
2
mung bean sprouts
1 cup
dry red whole chilies
2
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:
Carbs
44 g
Fat
22 g
Protein
8 g
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