16 Feb 2013

a different kind of pancake

We have some kind of a Vietnamese food wave going on in the house. 

Dad and I are still experimenting on how to make the banh xeo crispier. For the batter we've used: 340g banh xeo (pancake) flour, 100g rice flour, 50g corn starch, turmeric - enough to make it a light radioactive yellow, 1 can of coconut milk, 4 bowls of soda water and half a bunch of chopped spring onions. Just mix everything up and let it rest whilst prepping the other ingredients. Next time we're going to substitute the extra rice flour with 50g of corn starch - hopefully that'll do the trick.

Fillings wise, just the standards of sliced pork stir fried with garlic, prawns, steamed split mung beans, bean shoots and we ate it with Asian lettuce, Vietnamese mint and Dad's fish sauce.