Vietnamese Mini pancake - Bánh Khot
Ingredients - Serves 4 pancakes
Dipping sauce
- Vegan Fish sauce (Nuoc Mamchay ), 4 tablespoons
- Water, 4tablespoons
- Lime juice, 4tablespoons (“nước chanh”)
- Sugar, 4 tablespoons
- Minced red long chili (medium spicy), 2 teaspoons
- Chopped garlic, 2 teaspoons
- Mix all ingredients, stir well and set aside.
Batter
- Rice powder, 150 g (“bột gạo”)
- Turmeric powder, 2.5 teaspoons (“bột nghệ”)
- Salt, 1 teaspoon
- Coconut milk, 300 ml (“nước cốt dừa”)
- Chopped spring onion, 10 g (2 stems) (“hành lá”)
- Mix first the rice powder, salt and turmeric. Add the Coconut Milk and whip until having a smooth batter and then add the chopped spring onion.
Stuffing
- Sliced onion, 80 g
- Fake prawn 100 g
- Fake fish 50g
- Tofu cube fried 50gr
- Vegan Fish sauce for sauté, 1 teaspoon for each pancake
- Steamed Mung bean, 100 g (“đậu xanh”)
- Bean sprout, 200 g (“giá”)
Cooking oil, about 2 to 3 tablespoons for each pancake
Accompaniments
Mustard leaves, 8 pieces (“cải bẹ xanh”)
Lettuce, 8 pieces (“xà lách”)
Shiso leaf, fish mint, Mint leaf, 12 leaves of each (“tía tô, diếp cá, húng cây”)
Method
- Make hot the wok with medium low fire. Sauté onion, tofu, fake fish, fake prawn with 1 teaspoon of fish sauce. Take out from the wok and clean the wok.
- Heat Up formula tray for Banh Khot or Small and round container with a Little Bit Oil ( better on The Charcoal)
- add 1 tbsp Flour and filling with The Mixing above into tray or small container then add Mung Bean and Bean sprout on the Top .cover It for 2 minutes
- take it out and Do exactly Like that until finish all the products
- Serve hot with the accompaniments and dipping sauce.
