Banh xeo

AT A GLANCE

  • Serves 6 people

  • 160 ml vegetable oil or lard
  • 1 onion, thinly sliced
  • 450 gm pork belly, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tbsp hoisin sauce
  • 1 tbsp fish sauce, or to taste
  • Pinch of caster sugar
  • 18 cooked tiger prawns, peeled
  • 6 spring onions, thinly sliced
  • 60 gm bean sprouts
  • To serve: butter lettuce, Thai basil, mint and coriander
  •  
  • Batter
  • 170 gm rice flour
  • 2 tsp ground turmeric
  • 280 ml coconut milk
  •  
  • Nuoc cham
  • 80 ml (1/3 cup) fish sauce, or to taste
  • 80 ml (1/3 cup) lime juice, or to taste
  • 1 red birdseye chilli, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 tbsp caster sugar
01   For batter, combine rice flour and turmeric in a bowl, then whisk in coconut milk and 280ml water. Set aside to rest (1 hour).
02   Meanwhile, for nuoc cham, combine ingredients in a small bowl with 40ml water, whisk to combine and season to taste (it should taste sweet, salty, sour and hot).
03   Heat 40ml oil in a wok over high heat, add onion and stir-fry until tender (1-2 minutes), add pork and garlic and stir-fry until golden (3-4 minutes), add hoisin and fish sauce and sugar, season to taste, toss to combine and set aside.
04   Heat 20ml oil in a 22cm-diameter frying pan over high heat, add a ladleful of batter, swirl to cover pan thinly and cook until golden (3-4 minutes). Scatter one-sixth of pork mixture, prawns, spring onions and bean sprouts over half the banh xeo, fold over other half to cover filling, then slide onto serving plate and keep warm. Repeat with remaining oil, batter and filling, wiping pan with absorbent paper between batches, and serve with lettuce, herbs and nuoc cham.

Topics:

MAIN, PORK, CHILLIES, VIETNAMESE, CLASSIC DISH, SEAFOOD, PRAWNS, BEANS, AUTUMN

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ AND ALICE STOREY

FEATURED IN

Mar 2011

Mar 2011

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