Bánh xèo miền Trung

Bánh xèo miền Trung is a delightful Vietnamese savory pancake, filled with fresh vegetables and aromatic herbs, offering a crispy texture and a burst of flavors. This vegetarian version highlights the vibrant tastes of Central Vietnam, making it a perfect appetizer for any occasion.

Ingredients

• Rice flour - 100 grams
• Turmeric powder - 1 teaspoon
• Coconut milk - 200 ml
• Water - 100 ml
• Salt - 1/2 teaspoon
• Vegetable oil - 2 tablespoons
• Mung bean sprouts - 100 grams
• Carrot - 1 medium, julienned
• Zucchini - 1 small, julienned
• Green onions - 2, chopped
• Fresh herbs (mint, cilantro, basil) - 50 grams, mixed
• Lettuce leaves - 4 large
• Soy sauce - for dipping

Steps

1. In a mixing bowl, combine rice flour, turmeric powder, coconut milk, water, and salt to create a smooth batter. Let it rest for about 15 minutes.
2. Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
3. Pour a ladleful of the batter into the skillet, swirling it around to cover the bottom evenly. Cook for 2-3 minutes until the edges start to crisp.
4. Add a portion of mung bean sprouts, julienned carrot, julienned zucchini, and chopped green onions onto one half of the pancake.
5. Fold the pancake in half and cook for another 2-3 minutes until the filling is heated through and the pancake is golden brown and crispy.
6. Repeat the process with the remaining batter and filling ingredients, adding more oil as needed.
7. Serve the pancakes hot, wrapped in lettuce leaves with fresh herbs, and soy sauce for dipping.

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables and herbs.
• Low in cholesterol and a good source of plant-based protein.

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