Vietnam — Crispy Rice & Mung bean Pancakes (Bánh Xèo)

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.

 [wpurp-searchable-recipe]Crispy Rice & Mung bean Pancakes (Bánh Xèo) – – Jasmine rice (Long grain), Mung Moong beans (/), coconut milk (Light), Green Onions (- thinly sliced), Turmeric, Mushrooms (- sliced), Firm Tofu (., – drained into 16 thin slices), Bean Sprouts, basil cilantro mint (Fresh herbs like , and/ or – for garnish), Salt, Vietnamese Dipping Sauce – for serving : Lime juice, Sugar, Fish sauce (Vegetarian – (recipe follows)), Chile garlic (- paste (like Sambal Oelek)), Vegetarian Fish Sauce:: Sugar (Turbinado – (I used light brown sugar)), soy sauce (Low-sodium), Rice Vinegar (Unseasoned), Lime juice, Garlic (- , minced), chile (Red Thai bird – finely chopped), 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.; 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.; 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.; Ladle in just enough batter to cover the veggies in the pan, swirling the pan to coat the bottom.; Reduce the heat to medium-low and cook for 3~5 minutes or until the bottom is crispy.; Scatter ¼cup bean sprouts over one side of the pancake; fold other side over to form a half moon.; Cook the pancake 1~2 minutes per side.; Repeat with the remaining batter and veggies to make a total of 6 pancakes. Garnish with fresh herbs and serve with Vietnamese Dipping Sauce.; Vietnamese Dipping Sauce: Combine all the ingredients in a small bowl.; Vegetarian Fish Sauce: Stir 5tbsp boiling water into sugar in small bowl. Cool, then stir in remaining ingredients.; –  
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Check out the <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"><strong>Blogging Marathon page for the other Blogging Marathoners doing BM# 44</strong></a><strong>.</strong>

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<a href="http://new.inlinkz.com//luwpview.php?id=424452">An InLinkz Link-up</a>[/wpurp-searchable-recipe]

Crispy Rice & Mung bean Pancakes (Bánh Xèo)

Author: Pavani

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Ingredients

• ½ cup Long grain Jasmine rice
• ½ cup Mung/ Moong beans
• ¼ cup Light coconut milk
• 2 Green Onions, thinly sliced
• ¼ teaspoon Turmeric
• 2 cups Mushrooms, sliced
• 8 ounces Extra Firm Tofu, drained and cut into 16 thin slices,
• 2 cups Bean Sprouts
• 2 cups Fresh herbs like basil, cilantro & mint, for garnish
• To taste Salt

Vegetarian Fish Sauce::

• 1 tablespoon Turbinado Sugar
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Unseasoned Rice Vinegar
• 1 tablespoon Lime juice
• 1 Garlic clove, minced
• 1 Red Thai bird chile, finely chopped

Vietnamese Dipping Sauce – for serving :

• 1 tablespoon Lime juice
• 1 tablespoon Sugar
• 1½ teaspoon Vegetarian Fish Sauce
• 1 teaspoon Chile garlic paste (like Sambal Oelek),

Instructions

• 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.
• 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.
• 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.
• Ladle in just enough batter to cover the veggies in the pan, swirling the pan to coat the bottom.; Reduce the heat to medium-low and cook for 3~5 minutes or until the bottom is crispy.
• Scatter ¼cup bean sprouts over one side of the pancake; fold other side over to form a half moon.
• Cook the pancake 1~2 minutes per side.; Repeat with the remaining batter and veggies to make a total of 6 pancakes. Garnish with fresh herbs and serve with Vietnamese Dipping Sauce.

Vietnamese Dipping Sauce:

• Combine all the ingredients in a small bowl.

Vegetarian Fish Sauce:

• Stir 5tbsp boiling water into sugar in small bowl. Cool, then stir in remaining ingredients.