Paleo Vietnamese Banh Xeo Recipe
 
 
Serves: 2-4 people
Ingredients
  • 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)
Instructions
  1. For the Dipping Sauce:
  2. tbsp good quality Fish Sauce (I use Red Boat)
  3. /2 cup water
  4. Juice of 1-2 limes (depending on size, use lemons if limes are not in season)
  5. tbsp of coconut sugar
  6. Crushed Chillies (optional)
  7. Dipping Sauce:
  8. Prepare the dipping sauce first, and set aside. It should also keep for a couple weeks in the fridge.
  9. Combine coconut sugar & water until dissolved
  10. Add lime juice & fish sauce
  11. Taste for the right balance, it should be sweet, salty, sour & tangy. Adjust if needed
  12. Add crushed chillies if using
  13. Banh xeo
  14. Prepare the batter without any of the optionals listed
  15. Add ½ cup water to the batter
  16. Add the sliced green spring onion to the batter, side aside
  17. Thinly slice the pork belly
  18. Wash & drain the prawns on a paper towel
  19. Wash & spin dry the bean sprouts
  20. Thinly slice the brown onion half
  21. Keep all the ingredients within arms reach of the stove
  22. Heat a non stick pan on medium high with 1 tbsp coconut oil
  23. Add ¼ of the pork belly and allow to partially cook, spread it evenly around the pan
  24. Add ¼ of the prawns and ¼ of the sliced onions
  25. Spread evenly around the pan, the prawns should be partially cooked, not all pink
  26. 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
  27. 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
  28. 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
  29. Keep lifting the edges and checking the colour, it should be a light brown.
  30. Allow it to cook further, on very low for about 3-5 minutes and check a few times in between
  31. Be patient
  32. This will result in a very crispy batter without burning it. Your patience will be rewarded!
  33. Once the bottom is cripy and golden brown, fold it in half and slide onto a serving plate
  34. Repeat for the remaining 3
  35. Serve with alot of Vietnamese herbs & lettuce and the dipping sauce
  36. Enjoy! xx
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/paleo-vietnamese-banh-xeo-recipe/