Vietnamese pancakes “Ban Heo” (Banh Xeo) – a detailed recipe cooking. 
Time: one час.Difficulty: easy. Quantity: 6 pancakes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Mung bean pancakes and rice flour
- 1/2 tbsp. dried yellow mung bean
- 2 tbsp. coconut milk
- 1 tbsp. rice flour
- 1/2 tsp Sahara
- 1/2 tsp turmeric
- 1/2 tsp salt
Filling
- 340 gr sliced 0.5 cm thick. pork tenderloin boneless
- 450 gr peeled, chopped and cut in half lengthwise medium sized shrimp
- 1.5 tbsp. l Vietnamese fish sauce (Nyok Nam)
- 2 minced cloves of garlic
- 1/4 tsp Sahara
- 1/4 tsp freshly ground black pepper
- 4 thinly chopped stalks of green onions
- 2 tbsp. bean seedlings
- 1 pack winter mushrooms
- Cooking oil as needed
- Red lettuce, mint leaves, cilantro leaves and leaves serving basil
- Pickled cucumbers, carrots and daikon for serving (see recipe below)
- Spicy Vietnamese dip sauce for serving (see recipe below)
Pickled vegetables
- 1 and 1/4 Art. rice wine vinegar
- 3 tbsp. l Sahara
- 1/4 tsp crushed red pepper
- 1/4 tsp salt
- 2 peeled and thinly sliced carrots
- 1 peeled and sliced cucumber
- 1 tbsp. thinly sliced daikon
Spicy Vietnamese Dip Sauce (Nyok Cham)
- 2 tsp Sahara
- 2 tsp chili paste or 1 chopped red chili pepper
- 2 – 3 tbsp. l fish sauce
- 1 – 2 tbsp. l lime juice
- 1/4 Art. water
- 1 minced clove of garlic
- 1 tsp chopped ginger
- 1 tsp chopped green onions
- Combine the ingredients in a bowl of inactive material and mix. Try and add spices if necessary.
Recipes with similar ingredients: rice flour, coconut milk, pork, shrimp, mushrooms, carrots, cucumbers, daikon radish, chili pepper, fish sauce, lime juice, rice vinegar, turmeric, red pepper flakes, green onions, garlic, lettuce, basil, mint, cilantro
Recipe preparation:
- Mung bean pancakes and rice flour: In a small bowl soak the mung beans in warm water until they are soft, for about 30 minutes Drain and transfer the beans into a blender. Add coconut milk and smooth until smooth. Add rice flour, sugar, turmeric, and 1/2 tsp. salt. Put dough for pancakes in the refrigerator for an hour.
- In a bowl, mix pork and shrimp with fish sauce, garlic, sugar and black pepper. Leave on for 15-20 minutes.
- In another bowl, mix green onions, bean sprouts and mushrooms. Divide the mixture into 6 separate small piles and place on a clean work surface. Heat a tablespoon in a pan vegetable oil. When it is warm, put in a pan shrimp and pork mixture and sauté for 2 minutes. Shift to the dish. In a wok or non-stick omelet pan 25 cm in diameter. Heat vegetable oil over medium heat. When the oil is hot, mix the rice dough well and pour 1/2 tbsp. in a hot pan. Tilt and rotate the pan so that the dough covers with a thin layer the bottom and partially the edges.
- Put 1 bunch of vegetables on the pancake, put 4 slices of pork and 4 slices of shrimp. Reduce heat and cook until the bottom of the pancake will not become golden and crispy, 2-3 minutes. Separate with a spatula pancake from the bottom of the pan and gently bend it in half. Put on a heat-resistant plate or dish and keep warm in slightly preheated oven. Repeat the remaining steps. ingredients.
- To serve, place the pancake on a plate and serve in bowls lettuce, mint leaves, cilantro leaves, basil leaves, pickled cucumbers, carrots and daikon and spicy Vietnamese deep sauce, so that guests can “arrange” their pancakes for to taste. Pickled vegetables: In a small coated pan from inactive material mix vinegar, sugar, crushed red pepper and salt. Bring to a boil, stirring until sugar and salt will not dissolve. Remove the pan from the heat and let the marinade lightly cool, then transfer to a bowl of inactive material and add carrots, cucumbers and daikon. Shuffle, then put in refrigerator for at least 30 minutes. or all night. Exit: about 3 tbsp. pickled vegetables
