Banh xeo recipe

Ingredients

• 11/3 cups rice flour
• 1 small egg
• ½ tsp salt
• 1 tsp ground turmeric
• 1¾ cups canned coconut milk
• a little bit of sunflower oil

• 2½ tbsp lime juice
• 1½ tbsp toasted sesame oil
• 1 tbsp brown sugar
• 1 tbsp rice wine vinegar
• 1 tbsp sweet soy sauce (kecap manis)
• 2 tsp grated fresh ginger
• 1 fresh red chile, finely chopped
• 1 garlic clove, crushed
• ½ tsp salt

• 1 large carrot, peeled
• 1 daikon radish, peeled
• 4 green onions
• 1 fresh green chile
• 1½ cups snow peas
• 1 cup loosely packed cilantro leaves
• 2/3 cup loosely packed Thai basil leaves
• ¼ cup loosely packed mint leaves
• 1 cup mung bean sprouts
• 1 cup enoki mushrooms

1. Blend the rice flour, egg, salt and turmeric in a large bowl. Slowly add the coconut milk, whisking well to avoid any lumps. You want to get a thinnish pancake batter with the consistency of light cream. Add more coconut milk or water, if necessary (you may need to add some more later, when you are cooking the pancakes, because the batter tends to thicken). Set aside to rest.
To make the Sauce
2. Just whisk together all the ingredients, adjusting the amount of chile to your liking.
To make the Filling
3. Shred the carrot and daikon thinly. Slice the green onions on an angle, and cut the green chile and snow peas into long, thin strips. Pick the herb leaves. Set all the prepared vegetables and herbs aside with the sprouts and mushrooms.
4. When you are ready to serve the pancakes, heat up a large non-stick frying pan that is roughly 9 inches in diameter, making sure it doesn’t get extremely hot. Add a tiny amount of sunflower oil.
5. Pour in about one-quarter of the batter and swirl around to coat the bottom of the pan. The edges of the pancake can be thinner than the center and turn crisp, or it can all have the same thickness like a regular pancake. Once the underside is golden brown, turn the pancake over and cook the other side. Remove from the pan and keep warm while you make the other three pancakes.
6. Place a warm pancake on each serving plate and pile vegetables and herbs over one half of it. Drizzle the vegetables with some sauce and fold the other half of the pancake over them. Spoon some more sauce on top and serve, with any remaining sauce on the side.