Banh xeo

Banh xeo is a delicious Vietnamese rice flour pancake filled with savory ingredients, providing a delightful crispy texture and a burst of flavors. This kosher version uses fresh vegetables and a protein-packed tofu filling, making it both satisfying and healthy.

Ingredients

• Rice flour - 100 grams
• Turmeric powder - 1 teaspoon
• Coconut milk - 200 milliliters
• Water - 100 milliliters
• Salt - 1/2 teaspoon
• Firm tofu - 200 grams, diced
• Bean sprouts - 100 grams
• Green onions - 2 stalks, chopped
• Fresh cilantro - 1/2 cup, chopped
• Vegetable oil - 2 tablespoons
• Lettuce leaves - 4 large
• Lime - 1, cut into wedges
• Soy sauce - for dipping

Steps

1. In a mixing bowl, combine rice flour, turmeric powder, salt, coconut milk, and water. Whisk until smooth and let the batter rest for 15 minutes.
2. While the batter rests, heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the diced tofu and cook until golden brown, about 5-7 minutes. Remove tofu and set aside.
3. In the same skillet, add another tablespoon of oil. Pour in a ladleful of the batter to cover the base evenly. Cook for 2-3 minutes until the edges begin to crisp.
4. Add cooked tofu, bean sprouts, and some chopped green onions onto one half of the pancake. Fold the pancake in half and cook for another 2 minutes until golden and crispy.
5. Repeat the process for the remaining batter to make additional pancakes.
6. Serve the pancakes with lettuce leaves, fresh cilantro, and lime wedges on the side. Dip in soy sauce for added flavor.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• High in plant-based protein from tofu.
• Rich in vitamins and minerals from fresh vegetables.

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