Ingredients
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1¼ cups (150 g) Rice Flour
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¼ cups (310 ml) Water
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2 Egg
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¼ teaspoon Salt
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1 teaspoon Sugar
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2 tablespoons Oil
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½ cup (40 g) straw Straw Mushrooms
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8 fresh medium Shrimp
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5 strips Pork
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1 cup (50 g) Bean Sprouts
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2 Green Onion
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Fish Sauce
Directions
The Vietnamese version of an open-faced omelet or crepe, this specialty of many streetside restaurants is also called the “Happy Pancake”. The Vietnamese name, khoai, comes from the type of pan it is cooked in. Banh xeo is the large southern version.
Steps
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1
Done
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Mix the rice flour, water, egg, salt and sugar in a bowl until a smooth batter is obtained. Set aside for 10 minutes, then strain to remove any lumps. |
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2
Done
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Heat 1 tablespoon of the oil in a wok or skillet over high heat, turning to grease the side. Add ½ cup of the batter and turn the wok or skillet to obtain a thin round layer of batter. Top the batter with some sliced mushrooms, then cover the wok or skillet and pan-fry for about 1 minute, taking care not to scorch the bottom. Remove the cover, add some shrimp, pork slices, bean sprouts and green onion on top, and continue to pan-fry the pancake until golden brown and crispy, about 2 minutes. Remove from the heat. Pan-fry all the pancakes in the same manner. |
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3
Done
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Serve the pancakes hot with a bowl of Fish Sauce Dip on the side and a plate of lettuce leaves and fragrant leaves such as perillas (shiso) and Asian basil. |
