Vietnamese Vegetable Pancake (Banh Xeo)

- July 31, 2011

By GERLIE M. UY

The Banh Xeo served with the ever salivating Nouc Cham...

PANCAKE:

200 g Banh Xeo

1 T turmeric powder

250 ml evaporated milk

200 ml water

(Or coconut thin milk, as per package instruction)

Small amount of oil

FILLINGS:

1 T canola oil

1 pc. carrot, cut into strips

1/2 sayote, cut into strips

10 pcs Baguio beans, cut into slant strips

1 small head cabbage, cut into strips

ground pepper

SAUCE

Nouc cham sauce (fish sauce and calamansi)

In a deep bowl, put the Banh Xeo and cumin powder. Slowly add the milk and water until dissolved and there are no lumps. Set aside and leave oil for later.

In a pan, stir-fry the vegetables, add ground pepper. Set aside.

Heat a non-stick Teflon pan, put about 1/4 cup. Cover for about 30 seconds and place a small amount of oil around the edges. Place stir-fried fillings. Fold the pancake half-way to cover the fillings. Remove from pan and lay on a plate. Roll pancake before serving. Serve immediately with Fish and Calamansi sauce (Nouc Cham)

To prepare sauce, see earlier posted recipe on Nouc Cham. It is recommended to prepare sauce ahead of the pancake.

Prepared Pan cake flour Banh Khot -- Banh Xeo ingredients are rice flour, corn flour, wheat flour, tapioca starch, salt, curcumin powder, ferment (E450) and (500ii).