Vietnamese Sizzling Pancake, Bahn Xeo

I had this for the first time in Saigon many years ago, but only managed to find a place in Melbourne that makes a really good one recently. Often they are either too soggy or are soaking in oil, but when they are done correctly; they are light and crispy and you just want to have the whole thing by yourself.

I've had this recipe from a friend for a while now but have never even thought of making this at home, until I borrowed my friend M's heavy cast iron hot plate. It's the right size and it gets really hot and retains the heat very well (this resulting in a really crispy pancake). We had this with the beef wrapped in wild betel leaves and I have to say this is a really mean pancake coming from a first timer. So please give it a try, it takes minutes to prepare and the result is PURE JOY!!! The tummies were more than impressed of course :)

P.S I served this together with beef wrapped in wild betel leaves , check it out!

makes 2

for the batter you'll need;

rice flour

turmeric powder

coconut milk

water

spring onions, chopped

salt

sugar

for the filling you'll need;

6 large tiger prawns, peeled and halved

100g of pork neck, thinly sliced

1 small onion, sliced

1/2 cup of cooked mung bean

3 cups of bean sprouts

you'll also need;

2 cups of Vietnamese dipping sauce

lettuce and lots of fresh herbs

First put all the batter ingredients in a bowl and mix well...

Heat up a hot pan, fry half the onions, pork pieces and prawns til slightly brown...

Add batter, distribute evenly and thinly and fry for 2 minutes. Put in bean sprouts, cover the pan and cook for 2 more minutes...

Remove the cover and fry for another few minutes, be careful not to burn the pancake. When the pancake is crispy enough, fold it into half...

Not bad for a first timer :) woo hoo!!!

Serve it hot with lots of fresh herbs and lettuce and Vietnamese dipping sauce of course.