Banh Xeo Vietnamese pancake makes salad a coveted meal – 09/29/2023 – Terra Vegana

Heat goes well with salad, as long as it’s not a boring salad. To prepare a salad coveted by everyone —including children—, how about serving it topped with a slightly sweet pancake?

Banh Xeo is the name of today’s recipe, of Vietnamese origin. It can be translated as “steaming pancake” — the pancakes are served at room temperature, the smoking refers only to the effect that the dough has when poured into the pan. Ufa.

The soft texture of the pancake has its ideal pairing in a crunchy salad, with hard vegetables such as red cabbage, which can be, like dark green leaves, gently massaged to be served raw, without compromising the chewiness.

If the size of the recipe makes you lazy, remember: there are two recipes, and the cook is a teacher, one of those who spare no details in the explanations. The recipes serve four people, but if the quorum is smaller, any leftovers (I doubt that will happen) can be stored in the refrigerator for up to three days.

Goodbye, boring salad!

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BATH XEO

For the pancakes

Ingredients

200g rice flour

2 tablespoons cornstarch

½ tablespoon of yeast

400 ml coconut milk

200 ml of water

½ teaspoon of turmeric

Preparation

1. Add all dry ingredients to a bowl. Stir with a wire stick.

2. Add the coconut milk and water to the bowl. Mix well until you obtain a dense and homogeneous dough.

3. Heat a non-stick frying pan over medium heat. Pour a shallow ladle into the frying pan and spread the dough evenly. Don’t add too much batter to the pan, otherwise the pancake will be crumbly! This pancake is thin and delicate.

4. When the dough becomes firm, turn it over and cook the other side.

5. Repeat the previous steps with the rest of the dough.

6. Serve the pancakes with the oriental salad.

For the oriental salad

Ingredients

1 carrot

¼ red cabbage

3 cups chopped dark green leaves (kale, endive or endive)

1 handful of coriander or parsley

½ cup raw peanuts

Salt to taste

Sauce

2 tablespoons neutral oil, such as sunflower

2 tablespoons of lemon juice

1 teaspoon of molasses

1 tablespoon soy sauce

½ teaspoon of chili pepper

1 teaspoon grated ginger

Preparation

1. Cut the red cabbage into thin strips. Add the strips to a sieve and clean under running water. Dry and transfer to a bowl. Season with a little salt and knead the cabbage with your hands for three minutes. This helps to “cruise” the cabbage, maintaining the crunchy texture!

2. Cut the green leaves into strips and add them to the bowl.

3. Cut the carrot into julienne. It’s not difficult: first, cut the vegetable into three “stumps”. Now cut thin slices from each stump. Finally, cut each slice into strips. Add the cut carrot to the bowl.

4. Add the coriander or parsley leaves to the bowl.

5. Prepare the sauce by mixing all the ingredients.

6. Toast the peanuts in the pan with a little salt.

7. Add half of the sauce and the peanuts to the salad, mix well and serve with the pancakes, garnished with a small bowl with the rest of the sauce.

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