My Favourite Recipes: Vietnamese


Mix batter ingredients 1 to 6 and put to one side.

Prepare sauce from next 7 ingredients: grind garlic and chilli in mortar, add sugar, lime juice, vinegar, fish sauce and carrot.

In wok, stir fry onion and garlic quickly until starting to colour, add pork and cook till nearly done, add prawns and cook till done, then add bean sprouts and other ingredients and stir quickl.

Fry 4 tbs batter per pancake, swirled around frying pan, approximately 80 seconds per side. Have a plate ready in a warmed oven, separate each pancake with silicon paper.

To serve, place small amount of pork mix on pancake, generously sprinkle with mint, and douse with sauce making sure plenty of carrot too. Roll up and serve.

The lettuce leaves should be used separately to wrap mouthfuls of pancake by the diner... although I prefer to tear the lettuce up and include it inside the pancake.
  Banh Xeo
Sizzling Pancakes


1 cup Rice Flour (1 cup)
125 ml Coconut Milk (0.5 cup)
250 ml Water (1 cup)
0.5 tsp Salt
0.5 tsp Sugar*
1 tsp Turmeric
1 clove Garlic*
1 Large Red Chilli
2 tbs Sugar*
2 tbs Lime Juice
4 tbs Rice Vinegar
4 tbs Fish Sauce*
1 Carrot, finely julienned
0.5 Onion, sliced
2 cloves Garlic (optional)*
60 g Pork, thinly sliced
60 g Prawns (raw or cooked)
40 g Bean Sprouts
0.5 tsp Sugar*
1 tsp Fish Sauce*
0.5 tsp White Pepper
Bunch Mint, leaves picked and torn
0.5 head Lettuce, individual leaves
* These ingredients appear
more than once