Banh Xeo

Banh Xeo is a crispy Vietnamese pancake filled with savory ingredients, offering a delightful balance of textures and flavors. This Kosher version is made with chickpea flour and filled with fresh vegetables and tofu, making it a delicious and satisfying lunch option.

Ingredients

• Chickpea flour - 100 grams
• Rice flour - 50 grams
• Turmeric powder - 1 teaspoon
• Coconut milk - 200 ml
• Water - 100 ml
• Salt - 1/2 teaspoon
• Tofu (firm) - 150 grams, diced
• Bean sprouts - 100 grams
• Green onions - 2, chopped
• Cabbage - 100 grams, thinly sliced
• Vegetable oil - 3 tablespoons
• Fresh herbs (mint, cilantro) - for garnish
• Soy sauce - for dipping

Steps

1. In a mixing bowl, combine chickpea flour, rice flour, turmeric powder, salt, coconut milk, and water. Whisk until smooth and let it rest for 10 minutes.
2. In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add diced tofu and sauté until golden brown, about 5 minutes. Remove and set aside.
3. In the same skillet, add another tablespoon of vegetable oil. Pour in a ladleful of the batter and swirl to coat the bottom of the skillet evenly. Cook for about 2 minutes until the edges are crispy.
4. Add a portion of sautéed tofu, bean sprouts, chopped green onions, and sliced cabbage on one half of the pancake. Fold the pancake over and cook for another 2 minutes until the filling is heated through.
5. Repeat the process with the remaining batter and filling ingredients to make a second pancake.
6. Serve hot, garnished with fresh herbs and accompanied by soy sauce for dipping.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber from chickpea flour and tofu.
• Packed with vitamins and minerals from fresh vegetables.

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