170/18: Banh Xeo

Seventh cook from Root and Leaf by Rich Harris, this time it was Banh Xeo.

The Prep:

First off I made the batter with rice flour, cornflour, turmeric, sat, coconut milk and water. The turmeric was from Steenbergs and has a lovely colour and smell to it – £2.60 for 50g.

With the batter in the fridge I made the Nuoc Cham sauce: lime juice, water, fish sauce (Rich has a recipe for no-fish sauce but I forgot to get brown miso paste so just used standard fish sauce), sugar, Thai red chilli and garlic.

Next it was time for the pancake fillings: Onion, Portobello mushrooms, dark soy sauce, beansprouts, spring onions, crushed roasted peanuts, coriander, mint leaves, Thai basil leaves and Romaine lettuce leaves.

There are a lack of cooking photos as cooking the pancakes was a very quick process and quite difficult! They were cooked in a pancake pan on the Napoleon Pro 22 over Resilient Woodlands Mixed Hardwood charcoal.

Time to Eat:

Pancake topped with the mushroom and onion mixture, beansprouts, spring onion, peanuts and the Nuoc Cham sauce.

Glorious!

SUMMARY:

Another really tasty dish from this book, the first one was eaten quickly and I had to have another one straight after! Good combination of flavours and the Nuoc Cham sauce added a nice dimension too.

The pancakes were pretty hard to cook, similar to the dosa’s from a previous cook. I just need some practice to improve my skills! Less oil seems to help and a low sided pan.

Cook Difficulty:	4/5
Cook Duration:	Medium: 2/5
Cook Equipment:	Napoleon Pro 22
Cook Method:	Pancake Pan
Charcoal:	Resilient Woodlands Mixed Hardwood
Smoking Wood:	N/A
Cook temperature:	Hot
Cook time:	Couple of minutes per pancake
Internal temperature:	N/A
Notes:	Less oil in the pan and a low sided pan is better.

This recipe is from Root and Leaf by Rich Harris:

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