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Name: Bánh xèo
Total time: 1 h
Yield: Serves 4
Cuisine: Vietnam
Ingredients: 200 g rice flour; 200 ml coconut milk; 250 ml water; 1 tsp ground turmeric; 3 scallions; 200 g pork belly; 200 g shrimp; 150 g bean sprouts; 1 yellow onion; 3 tbsp vegetable oil; 2 tbsp fish sauce; 1 tsp salt

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Vietnam1 hServes 4già cucinato

Bánh xèo

Ingredienti12

rice flour200 g
coconut milk200 ml
water250 ml
ground turmeric1 tsp
scallions3
pork belly200 g
shrimp200 g
bean sprouts150 g
yellow onion1
vegetable oil3 tbsp
fish sauce2 tbsp
salt1 tsp

cerealifruttaaltrospezie e salseverduracarnepesce

Preparazione

Whisk rice flour, turmeric, salt, coconut milk, and water into a thin batter. Stir in thinly sliced scallions and rest 20 minutes.
Slice pork belly thinly and peel and devein the shrimp. Slice the onion thinly.
Heat a little oil in a nonstick skillet over medium-high heat. Add a few slices of pork, onion, and a couple of shrimp and cook until just colored.
Pour in a thin ladle of batter, swirl to cover the pan, and cook until the edges turn crisp and golden.
Scatter bean sprouts over one half, fold the pancake in half, and cook briefly until the sprouts wilt.
Repeat with the remaining batter and filling. Serve hot with fish sauce for dipping and fresh herbs and lettuce for wrapping.