Vietnamese banh xeo
Ingredients:
package of bot do banh xeo
1 1/2 cup of cold water
1/2 cup of coconut milk
1/4 cup of dairy milk
Meat filling:
ground meat
green onion - sliced thinly like toothpicks
white onion - thinly sliced
bean sprout
mushroom
shrimp (optional)
msg (optional)
salt for taste
Rice Batter - Mix package with coconut milk, milk, and water in bowl.
Heat 2 Tbs of oil in a nonstick omelet pan (or any small pan) over moderate - high heat. Saute pork belly, shrimp, white union, mushroom, and green onion. Do not overcook. Do not let the meat dry out. Spread the contents around the pan.
Stir the rice batter so that the ingredients don't settle at the bottom. Ladle the batter into a small soup sized bowl so it's easier to handle before you add it to the pan. Slowly add the rice batter to pan with the uncooked meat. Quickly tilt the pan to spread the mixture into a thin pancake. Don't let the batter get too thick. The edges of the crepe will be a little crispy. Add bean sprout on one side of the pan. Flip other side over the sprout. Cover the pan, lower the heat, and let it cook/simmer for 1 minute. Check to see if bottom of the crepes is brown and crispy. Slide it onto a platter. If the mixture is too thick and doesn't slid across the pan easily, pour oil around edge until the crepe releases. Keep crepes warm in warming oven while you make the remaining crepes.
Serve with lettuce leafs, herbs (mint, basil, coriander). Serve with dipping sauce (nuoc cham).
Dipping Sauce/ Nuoc Cham
2 small garlic cloves, crushed
1 fresh Thai Pepper, seeded and minced
2 Tbs sugar
2 Tbs lime or lemon juice
1/4 C rice vinegar
1/4 cup fish sauce
1/4 C water
Combine all ingredients in a blender or food processor and process for 30 seconds or until the sugar dissolves. You can add some finely shredded carrot and diakon to the sauce when serving with the crepes.
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