Banh xeo is Vietnamese Crepe, taking its origin from Southern Vietnam. It is filled with bean sprouts, shrimp and pork. The dough is made from rice flour flavored and colored with turmeric oil. Banh xeo is served with dipping sauce and a variety of herbs.
Banh xeo recipe:
For 4 people:
110g rice flour
2 table spoons cornflour
200ml can coconut milk
1 table spoon ground turmeric
1 table spoons sugar
1/2 table spoons salt
Pinch of white pepper
2 table spoons peanut oil
1 brown onion, halved, cut into thin wedges
3150g Woolworths Pork Always Tender Porterhouse Steak, thinly sliced
6 cooked prawns, peeled, coarsely chopped
80g bean sprouts, trimmed
Butter lettuce leaves, to serve
Fresh mint leaves, to serve
30ml fish sauce
30ml fresh lime juice
1 1/2 table spoons water
1 table spoons caster sugar
1 long fresh red chilli, halved, deseeded, finely chopped
1 garlic clove, finely chopped
To make the nuoc cham, combine fish sauce, lime juice, water, sugar, chilli and garlic in a small bowl. Stir until sugar dissolves.
Stir the combined flour, coconut milk, water, turmeric, sugar and salt in a medium bowl. Season with white pepper. Cover and place in the fridge for 1 hour or overnight to rest.
Heat a 20cm (base measurement) non-stick frying pan over high heat. Add 1 tablespoon of oil and heat until just smoking. Stir-fry the onion and pork for 5 minutes or until golden. Transfer to a plate. Wipe the pan clean.
Lightly brush pan with one-quarter of remaining oil. Heat over medium-high heat until smoking. Add one-quarter of the flour mixture and tilt pan, swirling batter to cover base and slightly up the side. Cook for 5 minutes or until underside is golden. Place one-quarter of pork mixture and one-quarter of the prawn on half the pancake. Top with one-quarter of bean sprouts. Fold over to enclose. Transfer to a plate and cover with foil. Repeat with the remaining oil, flour mixture, pork mixture, prawn and bean sprouts. Cut each pancake into quarters and serve with lettuce and mint.