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10-10-2008, 12:27 PM
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 Bánh Xèo  Bánh Xèo      Bánh Xèo are Vietnamese crêpe-type pancakes made out of rice flour and coconut milk(optional), and are pan-fried and stuffed with slivers of fatty pork, shrimp, and bean sprouts. Served wrapped with lettuce leaves and stuffed with mint (optional) and other herbs, and dipped in Nước mắm. [HIDE]Ingredients 1¾ cups of rice flour ¼ tsp turmeric 1 scallion, thinly sliced ¼ cup plus 2 Tbs of vegetable oil 1 pound (450g) of lean pork shoulder or loin, cut into ¼ inch thick slices 1 pound (400g) of medium shrimp, peeled and deveined 1 small onion, thinly sliced 10 medium mushrooms, sliced (optional) 1¼ tsp. salt 1¼ tsp. freshly ground pepper 2½ cups of mung bean sprouts Procedure In a medium bowl, whisk the rice flour together with 2 cups of water. Add turmeric and scallion and mix well. Set batter aside. (Can be kept in refrigerator for up to three days.) In a large non-stick skillet, heat 1½ tsp of oil over high heat. Add 3 slices of pork, shrimp, few slices of onion, and 1 slice of mushroom. Seasoned with salt and pepper. Cook until onion starts to brown slightly, about 1 min. Stir the rice flour batter and ladle ⅓ cup of it into the pan. Tilt the pan to distribute the batter evenly. Keep the heat high, cover, and cook until the sides of the pancake turns deep brown and curled up, about 3-4 minutes. Scatter ¼ cup of sprouts onto the pancake. Fold it in half and slide it onto a warm plate. Serve the pancakes with dipping sauce on the side. You can eat it wrapped in lettuce and herbs or plain. Suggested herbs are mint and basil. Vietnamese Pancakes (Banh Xeo), Loan Ly, Makes 10 pancakes[/HIDE]      |
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