Bánh xèo recipe
- 125g rice flour
- 350ml coconut milk
- 120ml water
- ½ tsp turmeric powder
- Spring onions sliced thinly, green and white parts separated
- 1 pack Lemongrass Chicken Thighs
- Cooking oil for frying
- Pickled carrots and daikon
- Nuoc Cham dressing
- Coriander and Mint- leaves and stalks chopped
- Lemongrass, Garlic and Chilli Oil (optional for added heat)
Combine rice flour, turmeric, sugar and salt in a large bowl. Whisk in the coconut milk, then stir through the water and the white part of the spring onion until combined. Place the batter in the fridge for 30 minutes to thicken slightly.
Cook the Lemongrass Chicken. Place a frying pan on the hob and heat to medium/high. Add the thighs to the pan and cook for 3-4 minutes on either side. Check they are cooked by cutting through the thickest piece, if there is no pink it is cooked. Place in a low oven to keep warm.
To make the pancakes, swirl 1/2 tsp of oil around the base of a frying pan and heat until the pan is super hot. Don’t be tempted to add more oil, otherwise the batter won’t stick to the side of the pan and crisp up. Wipe out any excess oil.
Working quickly, place 1 ladle of batter (about 165ml) in the pan and swirl pan so the batter goes a little way up the side (the edge of the pancake will be thinner than the middle). Cook for about 3 minutes, then use a spatula to work around the edge and slide the pancake gently onto a baking tray, taking care not to break it. Place in the oven to keep warm and repeat with remaining oil and batter.
Place the chicken, spring onions, bean sprouts, pickled carrot and daikon, and herbs on a serving platter. Serve with pancakes and nuoc cham.