Banh xeo with shiitake and bean sprouts

Banh xeo with shiitake and bean sprouts

By
From
The Natural Cook
Makes
8
Photographer
Laura Edwards

Banh xeo are a type of Vietnamese pancake. They’re a challenge to make, but fun, and the flavour makes it worthwhile. They are traditionally made with prawns and pork, but shiitake mushrooms and raw turnip salad make a delicious veggie alternative.

For the filling

Ingredients

Quantity Ingredient
1 quantity Raw turnips with coriander
drizzle flavourless vegetable oil
120-150g shiitake mushrooms, finely sliced
1/2 leek, finely sliced
200g bean sprouts
3 sprigs mint
romaine lettuce leaves

For the pancakes

Quantity Ingredient
100g rice flour
1/2 teaspoon turmeric
250ml coconut milk, chilled
flavourless vegetable oil

For the dipping sauce

Quantity Ingredient
1 lime, juiced
2 tablespoons fish sauce, (optional, if not using, add salt to taste)
2 teaspoons rapadura or raw cane sugar, or to taste
1/2 red chilli, finely sliced

Method

  1. First make the pancakes: mix the rice flour with the turmeric, then gradually whisk in the coconut milk and 140 ml chilled water to a smooth batter. Set aside to rest for 30 minutes. Make the dipping sauce by combining all the ingredients with 2 tablespoons water.
  2. Now for the filling. Heat a non-stick frying pan over a high heat with the oil. As it begins to smoke, add the mushrooms and toss for one minute. Set aside. Allow the pan to heat up again, then sear the leek for one minute. Set aside.
  3. Wipe the pan clean and return to the heat with another drop of oil. When it’s hot, pour a ladle of batter into the pan and swirl it around to cover the base. Reduce the heat to medium and spoon 2 teaspoons oil around the edges to make it crispy.
  4. Sprinkle a few mushrooms, leeks, raw turnips with coriander and bean sprouts over half the pancake and cook for three to five minutes, until the underside is very crispy and golden brown (if you don’t do this, it will fall apart), then carefully fold over to enclose the filling. Don’t worry if it tears a bit. Keep warm in a low oven at 110°C while you cook the rest. Wrap pieces of the filled pancake and some mint in lettuce, then dip them in the sauce. Delicious.

Storage

  • Both the raw batter and fillings will keep for a few days in a sealed container in the fridge. The cooked and filled pancakes are best eaten immediately.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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