Paleo Vietnamese Banh Xeo Recipe
- 1 batch of My Heart Beets Naan recipe (leaving out the optionals)
- 1 tsp turmeric
- ½ cup of thinly sliced green spring onion
- 200gm thinly sliced pork belly skin on (skin off is ok too)
- 100gm small baby prawns uncooked with shell on
- ½ brown onion thinly sliced
- 4 tbsp coconut oil
- An assortment of asian style lettuce, mustard leaves, mint, red perilla (all can be found at your local asian grocer)
- For the Dipping Sauce:
- tbsp good quality Fish Sauce (I use Red Boat)
- /2 cup water
- Juice of 1-2 limes (depending on size, use lemons if limes are not in season)
- tbsp of coconut sugar
- Crushed Chillies (optional)
- Dipping Sauce:
- Prepare the dipping sauce first, and set aside. It should also keep for a couple weeks in the fridge.
- Combine coconut sugar & water until dissolved
- Add lime juice & fish sauce
- Taste for the right balance, it should be sweet, salty, sour & tangy. Adjust if needed
- Add crushed chillies if using
- Banh xeo
- Prepare the batter without any of the optionals listed
- Add ½ cup water to the batter
- Add the sliced green spring onion to the batter, side aside
- Thinly slice the pork belly
- Wash & drain the prawns on a paper towel
- Wash & spin dry the bean sprouts
- Thinly slice the brown onion half
- Keep all the ingredients within arms reach of the stove
- Heat a non stick pan on medium high with 1 tbsp coconut oil
- Add ¼ of the pork belly and allow to partially cook, spread it evenly around the pan
- Add ¼ of the prawns and ¼ of the sliced onions
- Spread evenly around the pan, the prawns should be partially cooked, not all pink
- Stir the batter up then scoop ½ cup of the batter and pour evenly in the pan, swirl it around to cover the whole pan
- Reduce heat to low, allow the banh xeo to cook low and slow. There should be some oil and fat from the pork in the pan making the edges sizzle
- Once the batter is cooked through (it will have an even colour, not light & dark patches) add ¼ of the bean sprouts in the middle
- Keep lifting the edges and checking the colour, it should be a light brown.
- Allow it to cook further, on very low for about 3-5 minutes and check a few times in between
- Be patient
- This will result in a very crispy batter without burning it. Your patience will be rewarded!
- Once the bottom is cripy and golden brown, fold it in half and slide onto a serving plate
- Repeat for the remaining 3
- Serve with alot of Vietnamese herbs & lettuce and the dipping sauce
- Enjoy! xx
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/paleo-vietnamese-banh-xeo-recipe/
3.5.3228