Advertisements

Banh Xeo (Vietnamese Pancake)

Banh Xeo (Vietnamese Pancake) is shrimp (or shrimp and  pork loin) inside a gluten-free crepe  flavored with coconut and turmeric which makes a light meal served with lettuce, fresh herbs, and a nuoc cham dipping sauce.
Banh Xeo (Vietnamese Pancake)

Banh Xeo (Vietnamese Pancake)

By Sue Lau | Palatable Pastime

Disclaimer: This post contains affiliate links which offer sources for ingredients and equipment, if needed. Clicking on them doesn’t cost you anything but helps pay the electric bill and keep the blog lights on should you purchase anything during your visit! Thanks for your support.

I had  meant to get this posted with the #BreadBakers group yesterday but was beset with problems at home so this post  and another (Chicken Alfredo Casserole) had their publication dates delayed. I hope to get the pasta dish up tomorrow.

Life happens like that sometimes. The heights and hopes to which we rise do not define who we are. What defines us is how well we rise after falling. So we pick ourselves up, brush off the dust and climb back on our horses. That’s the only way you get to ride into a sunset with a happy ending.

I can’t actually recall the first time I ate a Vietnamese Pancake. It may have been at a place in Orlando near downtown back when we still lived down there. Or it may have been up near the airbase in Dayton when we lived there. That’s been 25 years overall, and I have eaten a lot of Vietnamese food.
I just remember most that Bill did the selections at first from the restaurant, since he had eaten it before. I loved everything I tried. So if you haven’t eaten Vietnamese food before, you may find you have been missing out on a universe of deliciousness.
Banh Xeo (Vietnamese Pancake)
At restaurants near us, this is sometimes served with shrimp, at other times with both shrimp and pork. I like it either way, but for today I have done the shrimp only, as it makes a nice entree for the Lenten season. It is considered an appetizer, but I always found it to be a wonderful light entree. If I pair it with a summer roll and Vietnamese iced coffee, I am all set. Not that I need a Summer Roll, but I almost invariably order them.

This is also gluten-free as far as I can tell. I don’t require GF myself, but the ingredients just happen to come that way, so if that’s what you are looking for, you’re in luck.

Banh Xeo (Vietnamese Pancake)Banh Xeo pictured plated on Thunder Melamine plates:

Vietnamese Banh Mi Pancakes

  • Servings: 3-4
  • Difficulty: easy
  • Print

Banh Xeo (Vietnamese Pancake)
Note: one hour of the prep is to rest the batter, you can do this ahead- if it rests  somewhat longer, that’s fine (just keep it refrigerated)

Ingredients:

Pancake Batter:

Pancake fillings:

  • 3/4 pound shelled shrimp and/or julienne sliced boneless pork loin (either-or-combination, your choice)
  • 3 cups fresh mung bean sprouts
  • 1  large onion, sliced
  • 1 scallion, chopped

Nuoc Cham Dipping Sauce:

Accompaniments:

  •  peanut oil (for cooking)
  • fresh Boston lettuce or iceberg lettuce leaves
  • fresh mint
  • fresh cilantro
  • sambal chile sauce or sriracha

Method:

  1. Whisk together the pancake batter ingredients in a stainless or glass bowl (the turmeric will stain otherwise)  and let rest for one hour.
  2. Whisk together the nuoc cham and refrigerate until needed.
  3. Prep the fillings and accompaniments and keep them chilled.
  4. Heat one tablespoon oil in a small skillet and cook the onion slices until half soft, then add the shrimp or pork and continue cooking until the shrimp are opaque and/or the pork cooked through, adding a little nuoc cham to the pan to get steam on it.
  5. Remove those to a bowl and in the remainder of oil in the pan cook the bean sprouts and scallion briefly until they just begin to wilt (you don’t need to cook  them mushy); remove from heat and set aside.
  6. Heat one teaspoon oil in a large nonstick skillet (I used my largest, which is a Swiss Diamond fish skillet, but a 10-12 inch skillet is fine if you use less batter) and pour in enough batter to cover the bottom when swirled (this was one cup for my big Swiss Diamond fish skillet, should be about 1/2-3/4 for other skillets)(I like big wide crepes).
  7. When the batter begins to appear dry, place some shrimp/pork, onion, and bean sprouts on one side of the pancake.
  8. As the pancake browns underneath, fold it in half using a large spatula, and slide onto a serving plate.
  9. Serve pancake with lettuce leaves, fresh herbs, chile sauce, and nuoc cham dip, as lettuce wraps.

From the kitchen of palatablepastime.com

Like I said, I had intended to post with Bread Bakers for the pancake day roundup, and have  included the linkup anyway in case you had been looking forward to those. Next month is crackers, which I am hosting, and Bread Bakers always post together on the second Tuesday of the month, so the cracker recipes will be up on March 13th. For now though, the pancakes:

#BreadBakers

Pancakes

Banh Xeo (Vietnamese Pancake)

Advertisements

One response

Leave a Reply

%d bloggers like this: