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Bánh Xèo - Crispy Vietnamese Pancakes with Nuoc Tuong - Yellow Bean Sauce


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Ingredients

8 portion(s)

Bánh Xèo Pancake Batter

  • 1 package Banh Xeo Flour, Approx 340 - 400grams
  • 300 g coconut milk
  • 700 g water
  • 2 Spring onions sliced
  • vegetable oil, For frying

Filling

  • 200 g Pork
  • 100 g chicken, or 300g Chicken
  • 1 small onion
  • 3 Spring onions chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar
  • 1/2 Chilli finely chopped, seeds removed if you prefer less heat
  • 1/2 zest and juice of limes
  • Fresh herbs of your preference - coriander, basil, mint
  • 50 g vegetable oil
  • 1 teaspoon ground white pepper

Yellow Bean Sauce

  • 50 g Grapeseed Oil
  • 100 g salted yellow beans, in a jar. Found at asian grocers
  • 300 g plum sauce, or sweet sauce such as chilli
  • 1 tablespoon tamarind paste
  • 1 tablespoon tomato paste
  • 1 tablespoon dried chilli flakes
  • 1/4 --- Cup of finely chopped ginger
  • 1/4 Cup of chopped schallots, or half small onion
  • 1 tablespoon Toasted sesame seeds
  • 60 g peanuts
  • 1 MC of water
  • 6
    30min
    Preparation 10min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Bánh Xèo Batter
  1. Place spring onions into mixing bowl and chop 5 sec/speed 6.  Scrape down sides of mixing bowl using spatula and chop 5 sec/speed 6.

  2. Add Banh Xeo flour, coconut milk and water and blen 20 sec/speed 8 or until smooth.  NOTE: Some Banh Xeo have a separate sachet of turmeric powder.  Open and add to flour before mixing.

     

  3. Set aside mixture to rest for 30 min.

  4. Filling
  5. Place sesame seeds into mixing bowl and toast 5 min/100C/speed 1. Set aside.

  6. Place onion into mixing bowl and chop 5 sec/speed 6.

     

  7. Add roughly chopped pork and chicken and mince Closed lid/Turbo/2-3 times or until the desired minced consistency is reached.

     

  8. Add oil and cook 5 min/100C/Counter-clockwise operation/speed 1 with measuring cap off.

     

  9. Add spring onion, fish sauce, palm sugar, chilli, lime juice and white pepper and cook 5 min/100C/Counter-clockwise operation/speed 1 with measuring cup off.  Taste and adjust seasoning if needed.

  10. Set aside in Thermoserver.

     

  11. Nuoc Tuong - Yellow Bean Sauce
  12. Place sesame seeds into mixing bowl and toast 5 min/100C/speed 1.  Set aside.

     

  13. Place ginger and shallots into mixing bowl and chop 5 sec/speed 6.  Scrape down sides of mixing bowl and repeat chop if required.

  14.  Add oil and sauté 5 min/100C/speed 1.

  15. Add tamarind, tomato paste and dried chillies and mix 5-10 sec/speed 6 or until the tamarind paste has broken up.

  16.  Add yellow bean, plum sauce, peanuts and sesame seeds and cook 5 min/100C.

  17.  Add water and cook 3 min/100C/speed 1.

  18. Blend 1 min/speed 8 increasing speed slowly until smooth.  Add more water if sauce is too thick.  Set aside until ready to serve.

  19. Pancakes
  20. In a 15cm fry pan heat a generous amount of vegetable oil (1/3 cup). When hot add 1/3 cup of batter to pan. rotate the pan gently until the batter evenly coats the bottom of the pan.  Oil should cover the batter.  When bubbles start to form cook for a further 1 - 2 minutes.

  21. Pour off excess oil  into a metal bowl and keep for next pancake. Return pancake to heat and cook for another 30 seconds or so until crunchy.

  22. Repeat until all batter is used.

  23. Assembly
  24. When pancake is cooked and still hot add a heaped spoon of meat filling, top with bean shoots and herbs and add a big dollop of yellow bean sauce.  Fold in half and eat.

  25. You can also wrap this in a lettuce leaf to eat.

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Accessories you need

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Tip

This recipe is by Sally Lynch from Taste Trekkers.  Sally taught me this recipe at her Asian Street Food cooking class. Sally is a well known Brisbane food identity offering food trek tours and cooking classes. Sally used to be a Thermomix consultant and now is a proud ambassador.  You can learn more about Sally and her classes and tracks at //www.tastetrekkers.com.au/default.htm


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This recipe had me fascinated

    Submitted by Sandi_E on 13. October 2012 - 11:46.

    This recipe had me fascinated from the moment I first spotted it in this site! Knew I had to try it but spent forever trying to source the Banh Xeo Flour and 'salted yellow beans'. A Malaysian friend pointed out that the beans were actually salted soya beans (yay..easy to find) and lucked upon the flour (finally) in Chinatown (my local Asian grocers didn't have it).

    The pancakes are a little difficult to cook (and keep crispy) but I loved the texture they brought to this meal. The flavour of the chicken, paste and pancakes and the crispy texture of the bean shoots (I added cucumber too) and pancake were lovely. Thank you...I'm glad I persevered! Next time I might try them just with the lettuce leaves though..

     

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