Banh Xeo Vietnamese Bean Sprout Pancake Food

BANH XEO VIETNAMESE BEAN SPROUT PANCAKE

Steps:

• Use the peanut oil or other neutral tasting oil.
• Press the tofu to remove as much water as possible.
• Peel and slice onions.
• Slice the mushrooms. Wash sprouts and set aside to drain.
• The tofu should be 1/4 inch square and 2 inches long when you slice it.
• Now heat oil over high heat and place the mushroom, tofu and onion in a single layer on bottom of pan. Saute over high heat until vegetables are browned on bottom.
• Whisk flour, turmeric, water and milk to form thin batter. When tofu is ready add batter to pan slowly. You don't want the veggies to float to the edges. And tilt carefully to distribute batter evenly.
• Cook for 2 to 3 minutes. Place sprouts on 1/2 pancake and cook for two or three more minutes until you see the underside of pancake is golden and crispy when you check edges.
• Fold pancake over sprouts and slide onto serving plate.
• Make sure each person gets lettuce and mint leaves. TO eat cut off pieces [bite size]and wrap in lettuce leaf with mint and a bit of chili sauce.
• Do not depend on the time. Use desired results to tell you when the next step or when it is done.

BANH XEO (VIETNAMESE SHRIMP PANCAKES)

Steps:

• Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
• Mix rice flour, water, coconut milk, green onions, and saffron powder.
• Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
• Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.

BANH XEO

Steps:

• Make the batter: In a small bowl, whisk flour, cornstarch, salt and turmeric. In another small bowl, combine boiling water with coconut milk, then slowly drizzle into dry mixture, whisking constantly until smooth. Cover bowl tightly with plastic wrap, and let stand at room temperature for 30 minutes.
• Meanwhile, make the dipping sauce: In a small bowl, combine all ingredients and mix well.
• Make the pancakes: Divide the shrimp and bacon into 4 equal portions and season with salt. Season bean sprouts separately with salt. In a large nonstick skillet, heat 1 tablespoon oil over medium. Add a single portion of shrimp and bacon and cook, stirring, until no longer raw, about 2 minutes. Spread shrimp and bacon in a single layer.
• Whisk scallions into batter until well blended. The batter should be slightly thicker than heavy cream. Add a little water, if needed. Pour 1/2 cup batter into skillet, distributing over and around the filling. Tilt pan to coat the bottom of the skillet. (Pancakes should be 8 to 9 inches wide.) Fill in holes with more batter, if necessary. Scatter 1/2 cup bean sprouts over the pancake, cover skillet and cook until sprouts soften, about 2 minutes.
• Uncover and cook over medium-low until pancake is golden and crispy underneath, about 3 minutes longer. Slide a spatula underneath the pancake and fold it in half to enclose the filling. Transfer pancake to a serving plate. Repeat with the remaining batter and fillings.
• Serve pancakes with lettuce leaves, herbs and nuoc cham. Using scissors, cut pancakes into small pieces. Lay out a lettuce leaf and fill with a piece of pancake. Top with herbs, wrap and dip into nuoc cham.

BANH XEO - VIETNAMESE CREPES

Steps:

• Place pork loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes.
• Allow pork to cool, then julienne into strips.
• Shell and devein shrimp; slice each one in half lengthwise.
• Rinse herbs and drain; set aside.
• In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth.
• Divide pork, shrimp, onion, and bean sprouts into 5 separate little piles for easy access during cooking.
• Heat 1 tbsp oil in non-stick frying pan until hot; cook pork shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath.
• Place one pile of bean sprouts towards the center of the crepe, then cover the pan tightly.
• Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette.
• Transfer the crepe to a serving platter.
• Repeat process with rest of batter.
• Do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy).
• To serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of nuoc cham.
• The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce.