Vietnamese coconut and turmeric pancakes

Name: Vietnamese coconut and turmeric pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 2/3 cup (160ml) coconut milk; 2/3 cup (160ml) water; 2/3 cup (90g) rice flour; 1 teaspoon ground turmeric; 1/4 cup (60ml) vegetable oil; 300 gram tempeh, cut into 8 slices; 2 tablespoon hoisin sauce; 8 butter (boston) lettuce leaves; 2 lebanese cucumbers (260g), cut into matchsticks; 1 cup fresh vietnamese mint leaves; 1 cup fresh coriander leaves; 1 cup fresh thai basil leaves; 1 cup (80g) bean sprouts; 1/3 cup (80ml) rice wine vinegar; 2 teaspoon caster (superfine) sugar; 2 medium carrots (240g), cut into matchsticks; 1 fresh long red chilli, sliced thinly; 1/4 cup (60ml) lemon juice; 2 teaspoon caster (superfine) sugar; 2 teaspoon soy sauce; 1 small clove garlic, chopped finely

Full of authentic Vietnamese ingredients, these fresh and crispy pancakes, also known as banh xeo, make a satisfying vegetarian meal.

Oct 22, 2015 1:50am

10 mins preparation
15 mins cooking
Serves 4

Ingredients

Vietnamese coconut and turmeric pancakes

2/3 cup (160ml) coconut milk
2/3 cup (160ml) water
2/3 cup (90g) rice flour
1 teaspoon ground turmeric
1/4 cup (60ml) vegetable oil
300 gram tempeh, cut into 8 slices
2 tablespoon hoisin sauce
8 butter (boston) lettuce leaves
2 lebanese cucumbers (260g), cut into matchsticks
1 cup fresh vietnamese mint leaves
1 cup fresh coriander leaves
1 cup fresh thai basil leaves
1 cup (80g) bean sprouts

Pickled carrot

1/3 cup (80ml) rice wine vinegar
2 teaspoon caster (superfine) sugar
2 medium carrots (240g), cut into matchsticks
1 fresh long red chilli, sliced thinly

Lemon garlic dipping sauce

1/4 cup (60ml) lemon juice
2 teaspoon caster (superfine) sugar
2 teaspoon soy sauce
1 small clove garlic, chopped finely

Method

Vietnamese coconut and turmeric pancakes

1
Whisk coconut milk, the water, flour and turmeric in a medium bowl until smooth and combined. Stand for 1 hour.
2
Meanwhile, make pickled carrot: Whisk vinegar and sugar in a large bowl; add carrot and chilli, then toss to combine. Stand, stirring occasionally, for 15 minutes.
3
Make lemon garlic dipping sauce: Whisk ingredients in a small bowl; season to taste.
4
Heat 1 tablespoon oil in a large, non-stick frying pan over medium high heat; cook tempeh for 1 minute or until golden. Remove from pan.
5
Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Pour one-quarter of the batter into pan, tilt pan to cover base with batter; cook for 2 minutes or until pancake is just set. Carefully slide pancake onto plate; cover with foil to keep warm. Repeat with remaining batter to make 4 pancakes in total.
6
Spread pancakes with hoisin sauce; top with tempeh, lettuce, cucumber, pickled carrot, herbs and sprouts. Serve with dipping sauce.