Foryoueats: Crispy Vietnamese Pancakes (Banh Xeo) | Marion's Kitchen

Name: Foryoueats: Crispy Vietnamese Pancakes (Banh Xeo) | Marion's Kitchen
Ingredients: 140g (5 oz) rice flour; ½ tsp turmeric; ¼ tsp sea salt; 125ml (½ cup) coconut milk; ½ cup water; 2 spring onions, finely sliced; vegetable oil; 1 cup shredded cooked chicken (leftover roast chicken or rotisserie chicken is great); 1 small carrot, julienned into fine strips or coarsely grated; 100g (3.5 oz) bean shoots; sprigs of coriander; mint leaves, to serve; lettuce leaves, to serve; Nuoc cham dressing:; 3 tbsp fish sauce; 2 tbsp white vinegar; 3 tbsp sugar; 1 tbsp lime juice; 1 long red chilli, finely chopped; 2 garlic cloves, finely chopped

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This crispy Vietnamese pancake recipe, also known as Banh Xeo, features a golden, turmeric-spiced pancake filled with shredded chicken, carrot, and bean shoots. Serve it with fresh herbs and a tangy...

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Ingredients

140g (5 oz) rice flour
½ tsp turmeric
¼ tsp sea salt
125ml (½ cup) coconut milk
½ cup water
2 spring onions, finely sliced
vegetable oil
1 cup shredded cooked chicken (leftover roast chicken or rotisserie chicken is great)
1 small carrot, julienned into fine strips or coarsely grated
100g (3.5 oz) bean shoots
sprigs of coriander
mint leaves, to serve
lettuce leaves, to serve
Nuoc cham dressing:
3 tbsp fish sauce
2 tbsp white vinegar
3 tbsp sugar
1 tbsp lime juice
1 long red chilli, finely chopped
2 garlic cloves, finely chopped