Bánh Xèo Pizza

Bánh Xèo Pizza is a delightful fusion of traditional Vietnamese pancake and pizza, featuring a crispy rice flour base topped with vibrant vegetables and aromatic herbs. This vegan dish offers a unique blend of flavors and textures, perfect for sharing with friends or enjoying as a comforting meal.

Ingredients

• Rice flour - 100 grams
• Cornstarch - 30 grams
• Turmeric powder - 1 teaspoon
• Coconut milk - 200 ml
• Water - 100 ml
• Salt - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Mushrooms (sliced) - 100 grams
• Bell pepper (sliced) - 1 medium
• Red onion (sliced) - 1 small
• Baby spinach - 100 grams
• Fresh cilantro - a handful
• Chili sauce - to taste
• Lime wedges - for serving

Steps

1. In a mixing bowl, combine rice flour, cornstarch, turmeric powder, salt, coconut milk, and water. Whisk until smooth to create the batter.
2. Let the batter rest for 10 minutes while preparing the toppings.
3. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add sliced mushrooms and bell pepper, sautéing for 3-4 minutes until slightly softened.
4. Add the sliced red onion and cook for an additional 2 minutes, then stir in the baby spinach until wilted. Remove the vegetable mixture from the skillet and set aside.
5. In the same skillet, add another tablespoon of olive oil and pour in half of the rested batter, swirling to coat the bottom of the skillet evenly. Cook for about 3-4 minutes until the edges begin to crisp.
6. Add half of the sautéed vegetable mixture on top of the batter and let cook for another 2 minutes. Fold the pancake in half and cook for an additional minute to crisp it up.
7. Repeat the process with the remaining batter and vegetables to make the second Bánh Xèo Pizza.
8. Serve hot, garnished with fresh cilantro, a drizzle of chili sauce, and lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Gluten-free option using rice flour, suitable for those with gluten sensitivities.

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