Name: Vietnamese coconut and turmeric pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
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; 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

Vietnamese coconut and turmeric pancakes

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

Serves 4

Prep

10M

Cook

15M

Total

25M

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

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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