BM# 44: A-Z Cooking Series — Around the World in 30 days Country: V for Vietnam Dish: Crispy Rice & Mung bean Pancakes (Bánh Xèo)
We are visiting Vietnam today. Vietnam is located in Southeast Asia and is bordered by China to the north, Laos to the northwest and Cambodia to southwest.
Vietnamese cuisine features a combination of 5 fundamental taste elements/ senses: spicy, sour, bitter, salty and sweet which sounds much like Indian tastes as well. Traditional Vietnamese cooking uses lot of fresh ingredients, minimum use of oil and relies on herbs and vegetables. Vietnamese food is considered as one of the healthiest cuisines worldwide.
Last month’s Vegetarian times magazine had a whole spread of Vietnamese dishes and I knew right away that it is going to be Vietnam for V. These rice and mung bean pancakes sounded very similar to Andhra Pesarattu and the stuffing with mushrooms and bean sprouts sounded really interesting to me.
The only disappointment I have with the recipe is that I halved it and wished I had made the whole recipe because the pancakes turned out great. I wasn’t sure if the family would like it, but everyone really loved it and wanted more, which unfortunately I couldn’t make because the batter requires overnight soaking. I enjoyed the fresh herbs as garnish on top. They make perfect weekend breakfast.
Vietnamese Dipping Sauce: Mix up a large batch of this sauce and use to dress salads or dip dumplings and spring rolls.
Vegetarian Fish Sauce: This is a great alternative to store-bought vegetarian fish sauce and will keep in the fridge for up to 1 week.