Gỏi Bánh Xèo

Gỏi Bánh Xèo is a vibrant Vietnamese salad that combines fresh vegetables, crispy rice pancakes, and a zesty dressing, creating a perfect balance of flavors and textures. This vegan version is not only delicious but also packed with nutrients, making it a wholesome meal option.

Ingredients

• Rice flour - 100 grams
• Turmeric powder - 1 teaspoon
• Coconut milk - 200 ml
• Water - 100 ml
• Salt - 1/2 teaspoon
• Vegetable oil - for frying
• Mung bean sprouts - 100 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, grated
• Fresh mint leaves - 10 grams
• Fresh cilantro - 10 grams
• Lettuce leaves - 4 large, for wrapping
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Chili sauce - to taste

Steps

1. In a mixing bowl, combine rice flour, turmeric powder, coconut milk, water, and salt. Whisk until smooth to create the batter.
2. Heat a non-stick skillet over medium heat and add a little vegetable oil. Pour in a ladle of the batter, swirling to coat the base of the skillet evenly. Cook for about 2-3 minutes until the edges are crispy, then flip and cook for another minute. Repeat to make 2 pancakes.
3. In a large bowl, combine mung bean sprouts, cucumber, carrot, mint, and cilantro. Toss gently to mix the vegetables.
4. In a small bowl, whisk together soy sauce, lime juice, and chili sauce to create the dressing.
5. To serve, place a rice pancake on a plate, top with the vegetable mixture, and drizzle with the dressing. Wrap the pancake with lettuce leaves and enjoy.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories and fat, making it a healthy meal option.

Tags