Vietnamese crispy pancakes (banh xeo) | Recipe Cart

Name: Vietnamese crispy pancakes (banh xeo) | 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

www.getrecipecart.com

Discover the crispy deliciousness of Vietnamese banh xeo pancakes with Matt Preston's recipe. Perfect for pancake lovers!

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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