(Banh Xeo Tom Thit)
I cooked this recipe when I attended a Vietnamese cooking class during my trip to Saigon. Vietnamese food is all about seasoning, so please make sure to respect the guidelines for the dressing. You might use less sugar if you do not have a sweet palate, but for theother igngredients you need to respect quantities.
– 200g rice flour
– 50 g corn starch
– 50g pork bacon (cooked and sliced)
– 50g shrimps, peeled
– 100g green bean, cooked
– ½ cup fresh water
– 2 cups coconut milk
– ½ teaspoon salt
– 1 teaspoon turmeric powder
– 2 tablespoons spring onion, minced
– 100g bean sprout
– 1 white onion (sliced and fried)
– Cooking oil
– 1 egg
Dipping fish sauce for pancake:
– 2 tablaspoons sugar
– 5 tablaspoons water
– 2 tablaspoons fish sauce
– ½ teaspoon salt
– ½ teaspoon chilli
– 1 pickled carrot
– Bean sprouts: wash then drain.
– Batter for the crepes: Whisk together the rice flour, corn starch, coconut milk, egg, salt, ½ cup of fresh water and a pinch of turmeric powder until they are well combined. Strain the batter and add minced spring onion. Leave it to stand for 10 minutes.
– Heat cooking oil in a pan. Then, wait it hot and take oil out in a bowl. Pour 1 ladle of flour preparation. Swirl it around quickly over high heat (starting from the center of the pan and swirling so that the batter moves outward to have round and thin shape). Then add bean sprouts, pork bacon, shrimp, white onion and green bean one side. Put the lid on, lower the heat for 1-2 minutes. Take the lid off, pour the cooking oil from bowl to a pan, just one side. Then, keep cooking until the pancake turns into golden brown and crispy. Fold the pancake up and take oil out in bowl. Remove from the heat and transfer it onto a plate.
– Serve with herbs, lettuce, and dipping fish sauce.