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Thuy Pham, The Little Viet Kitchen
Opening February 2015 in Angel, Islington
Facebook: TheLittleVietKitchen
Instagram: the_little_viet_kitchen
Twitter:ThuyDiemPham
Vietnamese Crispy Pancakes: Banh Xeo
Ingredients to make 12 pancakes
Mixture:
350g of rice flour
150g of corn flour
200ml of coconut milk
1 teaspoon of salt
2 tablespoons of sugar
1 teaspoon of powdered turmeric
200ml of boiling water
700ml of cold water
6 spring onions, finely chopped
Filling:
2 pear squash, thinly sliced
2 medium carrots, thinly sliced
400g of belly pork, boiled and thinly sliced
400g of prawns, boiled, deveined and halved
Dipping Sauce: Nuoc mam chua
60ml of fish sauce
60ml of rice vinegar
120ml of water
2 tablespoons of white sugar
2 tablespoons of lime juice
2 cloves of garlic, finely chopped
1 red bird’s eye chili, finely chopped
Let’s get started on the pancakes…
Excluding the spring onions, combine all the ingredients for the mixture into a medium bowl and stir until the consistency is smooth. Add the chopped spring onions and place in the fridge for an hour to set.
Heat up 1 teaspoon of oil in a small non-stick pan over a high heat.
Add a few slices of belly pork and prawns then pour in a ladle of the mixture, using enough to cover the whole pan. Add a small handful of the filling vegetables then lower the heat to a simmer and put the lid on for 2.5 minutes.
Remove the lid and maintain the low heat for a further 3.5 minutes until the pancake has that signature golden yellow colour.
Fold, take off the heat and it’s ready to eat!
Have your platter of herbs and dipping sauce ready and let the rolling begin! Its best served wrapped in as many herbs as you can possibly grip, then dipped in as much sauce as you can scoop… Well that’s the advice from my table anyway ☺
Making the sauce…
Leaving the chili and the garlic to one side, place the other ingredients into a pan on a medium heat and bring to the boil. Spoon out the froth that forms on the surface and immediately take off the heat.
Leave for 15 minutes to cool, add the finely chopped chili and garlic and you are ready to dip! Don’t add the chili and garlic too early or they’ll cook a little and sink to the bottom of the bowl. We want them crunchy and floating on top!
