Banh Xeo (Crispy Vietnamese Coconut Pancakes)
Updated: Sep 11
Fresh coriander leaves
Vietnamese mint leaves
Thinly sliced cucumber (seeds removed)
Cos lettuce leaves
Nuoc Cham sauce (recipe below)
1½ Cups rice flour
½ Cup sesame flour
½ Cup cornstarch
½ Cup tapioca flour
Big pinch of salt
1 Can coconut cream
3½ Cups water
1½ Tsp turmeric
1 Tsp garlic powder
1 Tsp caster sugar
5 Scallions finely sliced (add the white/light parts to the mixture & keep the green parts as garnish)
Whisk together all of the pancake mixture ingredients & then place in the fridge for 30 minutes.
Cook the MEET® Tenders as you would normal chicken and add flavour with a lemongrass marinade.
When you are ready to fry the pancakes, heat 1 tbsp of sunflower oil in a wok. Heat on high.
When it just starts to smoke, pour in 2½ ladles of the mixture & quickly swirl around the sides of the wok to create a thin even pancake. Note: Don’t be tempted to touch the pancake too soon. If you think it is starting to burn, turn down the heat a little or tilt the wok to heat the sides evenly. It is ready when the crispy sides start to lift from the sides on their own. The pancake does not get flipped.
Once it is crispy and fully cooked, carefully loosen the sides and bottom and transfer to a warm plate.
On one side of the pancake add the lemongrass tenders, grated carrots, cucumber, mint, coriander, bean sprouts & the Nuoc Cham sauce.
Flip over the crispy lid. To eat cut a section of the pancake, place on a lettuce leaf, add more sauce & herbs, fold together & eat with your hands.
Recipe & image credit: The Green Canopy
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