Photograph of the finished Banh Khoai Hue Crispy Pancake

Vietnam · Bánh khoái

Banh Khoai Hue Crispy Pancake

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 11.3 oz
  • Photograph of Prawns Prawns 8.5 oz
  • Photograph of Pork Pork 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Bean sprouts Bean sprouts 7.1 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz
  • Photograph of Lettuce Lettuce 7.1 oz
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Mix rice flour with water, eggs, and a little turmeric powder to form a thin, smooth paste.
  2. 2 Sauté the shrimp and meat until cooked through, then season to taste.
  3. 3 Pour the batter into a small, hot cast-iron pan, spreading it evenly to form a pancake thicker than a Vietnamese savory pancake (banh xeo).
  4. 4 Spread the shrimp and bean sprout filling and bean sprouts on half of the pancake, cover for 3 minutes, then fold it in half.
  5. 5 Fry until both sides are golden brown and crispy, serve with fresh vegetables and peanut sauce.

With an appliance

  • Oven 51 min

    Replace steps 3 to 5: Pour batter into a greased cast iron pan, spread with filling and bean sprouts, then bake on low heat at 220 degrees for 12 minutes, rotating the pan at the 6th minute; fold the pastry when the edges are crispy.

Start cooking