Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Vegetarian
Gluten Free
Dairy Free
Health score
35%
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
45 min.
6
394kcal
46.8%sweetness
29.66%saltiness
6.95%sourness
15.04%bitterness
18.74%savoriness
100%fattiness
100%spiciness

Ingredients

  • 1.3 cups brown rice flour 
  • 0.5 tablespoon brown sugar 
  • 0.5 tablespoon brown sugar 
  • large carrots grated scrubbed
  • pinch ground pepper 
  • 1.8 cups coconut milk 
  • medium daikon radish grated scrubbed
  •  eggs beaten
  • cup enoki mushrooms trimmed
  • 0.7 cup basil fresh roughly chopped
  • 0.7 cup basil fresh roughly chopped
  • inch ginger fresh grated
  • 0.3 cup mint leaves fresh trimmed roughly chopped
  • cup parsley fresh roughly chopped
  • clove garlic crushed
  •  to 2 chilies slit fresh green minced seeded
  •  to 2 chilies slit fresh green seeded sliced into small strips
  •  spring onion washed and cut on an angle
  •  juice of lime 
  • cup mung bean sprouts (see note below)
  •  to 5 chilies fresh red minced seeded
  • tablespoon rice vinegar 
  • 0.5 teaspoon sea salt 
  • 1.5 tablespoons sesame oil toasted
  • servings sesame oil for frying
  • 1.5 cups snow peas sliced into small strips
  • tablespoon tamari sauce 
  • teaspoon turmeric 

Equipment

  • bowl
  • frying pan
  • ladle
  • oven
  • whisk

Directions

  1. Begin by preparing the pancake batter.
  2. Whisk together the rice flour, egg, sea salt, turmeric, cayenne and green chili. Gradually whisk in the coconut milk. The mixture should be a smooth, semi-thick batter that is of pouring consistency.
  3. Add a little water if necessary. Cover and set aside while you prepare the rest of the food.Now prepare the sauce.
  4. Whisk together all of the ingredients and set aside.For the filling, combine the carrot, radish, green onions, green chilies and snow peas.
  5. Put the herbs in another bowl and have your sprouts ready along with the mushrooms.
  6. Heat a teaspoon of oil over medium heat in a non-stick skillet. When hot, ladle 1/2 cup of batter into the pan and spread with the bottom of the ladle until you have a roughly 6 to 8 inch pancake. Fry for 6 to 8 minutes or until you have small holes forming and the bottom is crispy brown, then flip and fry for another few minutes on the other side.
  7. Transfer to a plate and keep warm in a 150 oven while you finish the rest of the pancakes you should finish with 4 to 6 pancakes.To serve, scatter a portion of the vegetables, herbs and mushrooms over one half of the pancake.
  8. Sprinkle some sauce over top and fold the pancake.
  9. Drizzle with more sauce and there you go.

Nutrition Facts

Calories394kcal
Protein7.93%
Fat49.27%
Carbs42.8%

Properties

Glycemic Index
95.31
Glycemic Load
3.48
Inflammation Score
-10
Nutrition Score
29.214782608696%

Flavonoids

Eriodictyol
0.8mg
Hesperetin
1.09mg
Naringenin
0.04mg
Apigenin
21.65mg
Luteolin
0.36mg
Kaempferol
0.54mg
Myricetin
1.5mg
Quercetin
0.99mg

Taste

Sweetness:
46.8%
Saltiness:
29.66%
Sourness:
6.95%
Bitterness:
15.04%
Savoriness:
18.74%
Fattiness:
100%
Spiciness:
100%

Nutrients percent of daily need

Calories:394.11kcal
19.71%
Fat:22.5g
34.61%
Saturated Fat:13.87g
86.7%
Carbohydrates:43.98g
14.66%
Net Carbohydrates:37.97g
13.81%
Sugar:8.05g
8.95%
Cholesterol:27.28mg
9.09%
Sodium:490.75mg
21.34%
Protein:8.15g
16.3%
Vitamin K:219.4µg
208.95%
Manganese:2.25mg
112.7%
Vitamin C:74.68mg
90.52%
Vitamin A:3752.2IU
75.04%
Iron:5.46mg
30.34%
Magnesium:110.7mg
27.68%
Phosphorus:274.16mg
27.42%
Vitamin B6:0.52mg
26.13%
Fiber:6.01g
24.03%
Folate:93.79µg
23.45%
Vitamin B3:4.53mg
22.63%
Copper:0.44mg
22.22%
Potassium:725.2mg
20.72%
Vitamin B1:0.3mg
20.07%
Vitamin B5:1.4mg
14.03%
Zinc:1.93mg
12.89%
Vitamin B2:0.19mg
11.1%
Calcium:93.11mg
9.31%
Vitamin E:1.09mg
7.24%
Selenium:3.49µg
4.98%
Vitamin B12:0.07µg
1.09%
Vitamin D:0.16µg
1.05%