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.

 

Crispy Rice & Mung bean Pancakes (Bánh Xèo)
Crispy Rice & Mung bean Pancakes (Bánh Xèo)
Yum
Print Recipe
Servings Prep Time
6 pancakes 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 pancakes 30 minutes
Cook Time
30 minutes
Crispy Rice & Mung bean Pancakes (Bánh Xèo)
Crispy Rice & Mung bean Pancakes (Bánh Xèo)
Yum
Print Recipe
Servings Prep Time
6 pancakes 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 pancakes 30 minutes
Cook Time
30 minutes
Ingredients
  • ½ cup jasmine rice Long grain
  • ½ cup Mung Moong beans /
  • ¼ cup coconut milk Light
  • 2 ~ 3 Green Onions - thinly sliced
  • a pinch turmeric
  • 2 cups Mushrooms - sliced
  • 8 oz firm tofu ., - drained into 16 thin slices
  • 2 cups Bean Sprouts
  • 2 cups basil cilantro mint Fresh herbs like , and/ or - for garnish
  • to taste salt
Vietnamese Dipping Sauce - for serving
  • 1 tbsp lime juice
  • 1 tbsp sugar
  • tsps fish sauce Vegetarian - (recipe follows)
  • 1 tsp Chile garlic - paste (like Sambal Oelek)
Vegetarian Fish Sauce:
  • ¼ cup sugar Turbinado - (I used light brown sugar)
  • ¼ cup soy sauce Low-sodium
  • 3 tbsps rice vinegar Unseasoned
  • 2 tsps lime juice
  • 4 cloves garlic - , minced
  • 1 chile Red Thai bird - finely chopped
Servings: pancakes
Instructions
  1. Soak mung beans and rice overnight or at least for 8 hours. Rinse and drain soaked rice and blend into a smooth paste using some water. Transfer to a large bowl.
  2. Rinse and drain the mung beans and grind to a somewhat smooth paste. Add this to rice mixture along with coconut milk, green onions, turmeric and salt.
  3. Heat 1tsp oil in a medium skillet over medium high heat. Add ¼cup mushrooms and 2 slices tofu, and stir-fry till the mushrooms are slightly tender.
  4. Ladle in just enough batter to cover the veggies in the pan, swirling the pan to coat the bottom.
  5. Reduce the heat to medium-low and cook for 3~5 minutes or until the bottom is crispy.
  6. Scatter ¼cup bean sprouts over one side of the pancake; fold other side over to form a half moon.
  7. Cook the pancake 1~2 minutes per side.
  8. Repeat with the remaining batter and veggies to make a total of 6 pancakes. Garnish with fresh herbs and serve with Vietnamese Dipping Sauce.
  9. Vietnamese Dipping Sauce: Combine all the ingredients in a small bowl.
  10. Vegetarian Fish Sauce: Stir 5tbsp boiling water into sugar in small bowl. Cool, then stir in remaining ingredients.
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0 thoughts on “Vietnam — Crispy Rice & Mung bean Pancakes (Bánh Xèo)”

  1. Yeah, we made the same thing but different ingredients. Even I liked the filling used though mine had shrimp instead of tofu. I should try your vegetarian fish sauce. I eat fish, we do not like the smell of the fish sauce. Thought I made the dipping sauce, we ate our pancakes without the dipping sauce as the fish sauce smell was too strong. Beautiful clicks.

  2. Lovely pancakes and those garnishes make it look so rustic..absolutely amazing. The veg sauce caught me attention right away ..looks stunning. Loved the complete meal. Super.

  3. Looks like andhra pesarattu very very tempting and healthy pancakes 🙂 make me drool here .. Love the healthy combo !!

  4. Very pretty pictures Pavani..and agree this looks so much like our own…I am sure we will like the different tastes this gets..

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