IMBB #18: Vietnamese banh xeo crispy pancakes

This month's IMBB theme is fried. Ahhh fried. How many crunchy promises lie in that introductory hiss and sizzle?

Unfortunately Murphy's Law dictates that the tastier each mouthful is, the more likely it will be carcinogenic, cholesterol-clogging or a diabetic's nightmare.

Banh xeo, however, is the perfect compromise for the fried food fanatic on a health kick. Crunchy crisp crepe, embedded with pork, prawns and sprouts, covered in a mountain of zingy greens, and doused in sweet vinegary chilli nuoc cham. It's fried, but there are vegetables. And raw ones at that!

We've made banh xeo a couple of times, but these efforts could never eclipse those of a dear friend's Mum--whose pancake is unfailingly crisp and of the perfect density. In fact her banh xeo is so good that the photos below are her creations (yeah, I've chickened out of showing my dodgy efforts!). But how could I, where her pancakes are lacey, golden-brown and oh-so-goooooood.



Banh xeo
1 - 1 1/2 cups Thai rice flour
2 cups water
1/4 tsp salt
1/2 tsp turmeric powder
1/2 cup coconut milk
1/3 cup thinly sliced scallion / shallots

Combine above ingredients and mix until smooth. Allow batter to rest for at least 30 minutes. (Note: You can often find packages of banh xeo flour mix at Asian groceries. Simply follow the directions on the back of the packet)

Heat 1 tablespoon of oil in a hot frypan, wok or skillet. Pour in a 1/4 cup of batter (or a large ladle's worth) and swirl pan to spread batter evenly.

Then scatter thin slices of boiled pork belly and peeled prawns (my friend's mum used deepfried prawns still in their shell for extra crunch) over the batter. When the pancake starts bubbling and appears almost cooked (this will only take a few minutes) add a handful of raw bean sprouts on top.



Now this is the tricky bit and the part which always gets me unstuck. Using great care and spatula dexterity, fold the pancake in half on itself so you get a semi-circle shape (without the pancake cracking or tearing and the ensuing hissy fit which follows). Allow to cook for another 30 seconds before sliding onto a plate.

Banh xeo are best eaten asap whilst they are still crispy and fresh. We usually eat these covered in a mountain of various greens which we tear roughly into large shreds. These can include young mustard greens, Vietnamese cos-style lettuce, Vietnamese mint, Vietnamese basil, coriander (cilantro), shiso leaves and anything green, hot or peppery.

Drench your towering mountain with lashings of nuoc cham (recipe below) and extra slices of chilli if desired (yes please!). Grab your fork and try to hold back the sighs as you devour every mouthful.


NB. Some people serve this pancake cut into squares and wrapped in banh trang rice paper rounds (the ones you use for goi cuon) with lettuce and herbs. A little too much effort for those of us who are fans of Simpsons-style food shovelling!

You can also add spoonfuls of cooked split yellow lentils with your pork and prawns. I've tried it with and without, and prefer without but those who are into their lentils (or vegetarian) may enjoy this addition.


Nuoc cham
I think every Vietnamese mother has a different recipe. Like most Asian cooking, anything goes and quantities are always adjusted according to numerous taste tests.

2 red chillies finely sliced
1 clove garlic pounded in a mortar and pestle
2 teaspoons sugar
1 tablespoon lime juice
4 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons water
1/2 cup shredded carrots

Combine ingredients and heat slowly in a saucepan until the sugar is dissolved. Cool and store in a sterilised jar in the fridge for up to three weeks.

Check out the full roundup of IMBB entries for Summer's Flying, Let's Get Frying, coming soon to At Our Table.