Bánh Xéo Vietnamese Pancakes
These Bánh Xéo Vietnamese Pancakes are made with Lowlander 0.00% Wit alcohol-free beer in the batter and are filled with bean sprouts, shiitake, mint and coriander. The dish is light and refreshingly spicy and is best enjoyed with a bottle of Lowlander 0.00% Wit!
Ingredients
- 100 g rice flour
- 1 tsp ground cumin
- 125 ml water
- 65 ml Lowlander 0.00% Wit
- 2 spring onions chopped
- 50 g vegetarian bacon strips
- 125 g shiitake stalks removed and cut into strips
- ¼ piece of bok choy cut
- 1 tbsp freshly grated ginger
- 125 g bean sprouts
- 1 tbsp fresh mint chopped
- 1 tbsp fresh mint chopped
- 1 lime in wedges
- Oil
Instructions
- Mix the rice flour in a bowl together with the cumin powder and a pinch of salt
- Stir in the water little by little.
- Add the beer and spring onions and stir into to a smooth batter.
- Heat 1 tablespoon of oil in a frying pan and fry the bacon bits.
- After a minute add the shitake, ginger and the bok choy. Sauté for about 2 minutes and set aside in a bowl.
- On medium heat spoon ¼ of the shiitake mixture into the pan.
- Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread.
- Add ¼ of the bean sprouts, and cover with a lid for 2-3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges.
- Remove the lid, lower heat to medium and sprinkle ¼ of the mint and coriander over the pancake.
- Wait for the crêpe to become crisp. Fold in half, transfer to a plate keep warm under aluminum foil while you make the other pancakes.
- Serve with lime wedges and soy sauce or fish sauce with some finely chopped red pepper.