Huh. It has been way to long. Don't even know where that time has gone. The photos from Vietnam aren't even uploaded yet but it has been already more than two weeks since I left... Ah well. Better late than never! So in a (bad, but well-intentioned) attempt at keeping up my promise, here come some more recipes from my last travel destination: Vietnam.
Since I have already posted a recipe of the famous Pho Bo a while ago (see here), I thought I would introduce a new favourite of mine that I met for the first time on a food tour in Hanoi (yes, a tour where you just eat - fabulous idea if you ask me!). Originally, Bánh Xèo, or pancakes-turned-spring-rolls, are from Hoi An. But you could have guessed that from the title too! So let's get started!
Ingredients (serves about 4):
For the pancake batter:
120g dried rice flour
350 ml cold water
1/2 tsp turmeric powder (or any other yellow spice such as curry or saffron)
Pinch of salt
For the filling:
150g fresh shrimps (or other seafood - you can also add pork, chicken, etc.)
1 spring onion
250g fresh bean sprouts
Vegetable oil for frying
For the topping:
Fresh mint
Fresh coriander
Thai (or Vietnamese) basil
Lettuce
Mango
Banana flower
Cucumber
More beansprouts and spring onions
For the peanut sauce:
1 tsp garlic
2 tbsp crunchy peanut butter
2 tbsp soy sauce
1 tsp brown sugar or honey
Pinch of chilli powder
60 ml water or coconut milk
You will also need rice paper to transform the pancakes into spring rolls. To soften the rice papers, wrap them in banana leave or a wet towel for a couple of hours.
Preparation:
First, prepare the batter by mixing all the ingredients and letting the mix rest at room temperature for 1 hour. In the meantinme, finely cut the shrimp (if not already done, shell and deveine them first) and spring onions. Heat a little oil in a frying pan and lightly fry the shrimp and any other meat you have chosen to add. Mix the meat together with the pancake batter.
Next, prepare the sauce: crush the garlic and then mix all the ingredients in a saucepan and heat for 10 seconds.
Spread about 2 tbsp of vegetable oil in a frying pan (create a thin layer). Add some spring onions and bean sprouts, then remove the pan from the heat and add the pancake batter. Fry over medium to high heat until the bottom of the pancake is crisp and golden. Pour out the oil into a bowl and flip the pancake over. Once ready, fold the pancake in half and put it on a plate (which you can cover in paper towel to absorb the oil). Repeat with the rest of the batter.
To serve, place the folded pancake on a rice paper and top with some or all the above toppings. Then roll the rice paper and dip the roll into the peanut dipping sauce.