Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

7 steps · 45 min total

1. 01

   Mix the Batter

   In a large bowl, whisk together the 1 1/3 cups brown rice flour, 1 egg, 1/2 teaspoon sea salt, 1 teaspoon turmeric (for that characteristic yellow hue), and 1 pinch cayenne. Gradually whisk in the 1 3/4 cups coconut milk until the mixture is smooth and semi-thick, with a consistency that pours easily.

   If it seems too thick, add a little water, a tablespoon at a time, until it flows. Cover the bowl and set the batter aside to rest while you prepare the rest of the ingredients.

2. 02

   Whisk the Dipping Sauce

   For the dipping sauce, combine the 1/2 tablespoon brown sugar, 1 clove garlic (minced), 1 inch ginger (grated), 2 chilies (sliced), 2 lime juices, 1 tablespoon rice vinegar, and 1 tablespoon tamari sauce in a small bowl. Whisk everything together until the sugar dissolves, then set it aside.
3. 03

   Slice Filling Vegetables

   For the pancake filling, thinly slice the 1 large carrot and 1 medium daikon radish. Combine them with the 4 green onions (sliced), 2 chilies (sliced), and 1 1/2 cups snow peas in a medium bowl.
4. 04

   Ready Herbs and Sprouts

   In a separate bowl, arrange the 2/3 cup basil leaves, 1/4 cup mint leaves, and 1 cup parsley. Have your 1 cup mung bean sprouts and 1 cup enoki mushrooms ready nearby for assembly.
5. 05

   Fry the Pancakes

   Heat 1 teaspoon sesame oil in a non-stick skillet over medium heat until it's shimmering. Once hot, ladle about 1/2 cup of batter into the pan. Use the bottom of the ladle to quickly spread the batter into a thin, roughly 6 to 8 inch pancake.

   Fry for 6 to 8 minutes, or until you start to see small holes forming on the surface and the bottom is crispy and deep brown. Flip the pancake carefully and cook for another few minutes on the other side until it's also golden and cooked through.

6. 06

   Keep Pancakes Warm

   Transfer the cooked pancake to a plate and keep it warm in an oven preheated to 150 °C while you finish frying the remaining pancakes. You should end up with 4 to 6 pancakes.
7. 07

   Assemble and Serve

   To serve, scatter a generous portion of the prepped vegetables, fresh herbs, and mushrooms over one half of a warm pancake. Drizzle some of the dipping sauce over the filling, then fold the pancake in half. Serve immediately, with extra sauce on the side for dipping.