Vietnamese crispy pancakes (banh xeo) | Recipe Cart | Recipe Cart

Ingredients

• 1 cup (200g) rice flour
• 1 tsp ground turmeric
• 1 tsp caster sugar
• 1/2 tsp sea salt
• 1 x 400ml can coconut cream
• 1 cup (250ml) soda water
• 8 spring onions, white part very finely chopped, dark-green part thinly sliced
• 3 x 250g chicken breast fillets
• 3 tsp vegetable or coconut oil
• 2 handfuls bean shoots
• 2 Lebanese cucumbers, cut into thin 5cm-long batons
• 2 long red chillies, thinly sliced
• 150g pickled carrot and daikon (see below)
• 1/2 bunch each coriander, Vietnamese mint, Thai basil, mint and shiso
• 1 red bird’s eye chilli, (more if you like it hot, or use a deseeded long red chilli if you don’t), chopped
• 1 small garlic clove, finely chopped
• 1/3 cup (80ml) fish sauce, plus extra if needed
• 1/3 cup (70g) caster sugar
• 1 tbs lime juice, plus extra if needed
• 1 tbs lemon juice
• 2 large (about 350g) carrots, cut into 5- to 6cm-long matchsticks
• 1 small (about 350g) daikon radish, cut into 5- to 6cm-long matchsticks
• 3 tsp sea salt
• 80g caster sugar
• 1/2 cup (125ml) rice wine vinegar