Editing Banh Xeo
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Banh Xeo (Bánh xèo) is Vietnamese pancakes/crepes/okonomiyaki. It's a great way to consume a lot of fresh lettuce and herbs. It's also gluten free. I (Mika) didn't have this dish for a long time since I left Saigon because it was usually made with seafood and meat. It's easy to make it vegan though! | |||
Banh Xeo (Bánh xèo) is Vietnamese pancakes/crepes/okonomiyaki. It's a great way to consume a lot of fresh lettuce and herbs. It's also gluten free. I (Mika) didn't have this dish for a long time | |||
Also, I prefer to let it sit for several hours at room temperature or for a couple days in the fridge. Some say Banh Xeo isn't fermented but I believe it does become fermented in that hot/humid weather in Vietnam. | Also, I prefer to let it sit for several hours at room temperature or for a couple days in the fridge. Some say Banh Xeo isn't fermented but I believe it does become fermented in that hot/humid weather in Vietnam. | ||
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* scallion | * scallion | ||
= Sauce = | |||
* Vietnamese sweet and soup dip (thai chili, sugar, rice vinegar, fish sauce, garlic) | * Vietnamese sweet and soup dip (thai chili, sugar, rice vinegar, fish sauce, garlic) | ||
* | * [Vegan fish sauce] | ||
= Preparation = | = Preparation = | ||
1. soak dried mung beans in water for >30 minutes. | 1. soak dried mung beans in water for >30 minutes. | ||
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7. stir and mix the batter (the flour tends to sink) and pour onto 6. The goal is to make something that's between a crepe and a pancake. | 7. stir and mix the batter (the flour tends to sink) and pour onto 6. The goal is to make something that's between a crepe and a pancake. | ||
8. add bean sprouts and scallion | 8. add bean sprouts and scallion. | ||
9. when the batter is cooked, fold in half. | 9. when the batter is cooked, fold in half. | ||
* To eat, | * To eat, tear a chunk out of the crepe, wrap, in a large lettuce leaf, dip it in the sweet and sour dip and eat. | ||
