Banh Xeo Traditional Vietnamese Pancake

Banh Xeo Traditional Vietnamese Pancake

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So, with shrimp we buy the small kind. When we get home, we cut the head and tail off. We then wash the shrimp with a bit of salt, so it doesn’t smell fishy. Now, put in the rice flour Put in 1 tbsp of Turmeric Powder. If you want the pancake to be crispy, put in Soda water. About 2 Litres. Now, we’re putting in a can of Coconut Cream. 400ml Now, we put in chopped shallots. So, the batter is flavoursome and pretty. Now, we place a bit of pork and oil in a pan and sautee it till it cooks evenly. And then add the shrimp. Yeah, and then afterwards we add in our onion. Continue to sautee until evenly cooked. Once even, stir the batter so its even and then pour it in the pan.

Next, put in your bean sprouts. With Banh Xeo, we eat it with herbs. With mustard greens, we break the hard bits to make it easier to eat. If you can eat it, then just leave it, if you can’t, take the hard bit off. Tear a piece of Banh Xeo Place it on top and roll it with the herbs.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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