Vietnamese Chicken Pancakes With Shrimps Bhan Ga Recipes

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BáNH XèO (VIETNAMESE SIZZLING PANCAKES / CREPêS)



Bánh Xèo (Vietnamese Sizzling Pancakes / Crepês) image

Here's a time tested recipe from Mom herself! Nothing like the satisfying crunch of these sizzling crepes, wrapped in veggies and dipped in perfectly balanced fish sauce.

Provided by Hungry Huy

Categories     Dinner     Lunch     Main Course

Time 3h50m

Number Of Ingredients 17

255 g rice flour
85 g all-purpose flour
2-3 tsp turmeric
28 fl oz water
14 fl oz coconut cream (if unavailable, use coconut milk)
1 tsp salt
1 sprig green onions (chopped about 1/2" long)
1 lb shrimp, headless (size 45/50 or 60/70)
1.5 lb pork belly
1 medium yellow onion (thinly sliced)
1.5 lb bean sprouts
1/2 c dry mung beans (optional)
1 head mustard greens (caỉ xanh)
1 bunch mint
1 bunch cilantro
1 bunch Vietnamese perilla (tía tô) (optional)
Vietnamese prepared dipping sauce

Steps:

  • Combine all batter ingredients except scallions in a large bowl for at least 3 hours, or overnight. Add scallions only right before making the crêpes.
  • Steam or soak mung beans in water until soft.
  • Boil pork until cooked through and soft, then slice thinly.
  • Wash bean sprouts and veggies.
  • On medium-high heat add 1-2 teaspoons of oil and some onions
  • Immediately add a few pieces of pork and shrimp. Sauté, lightly mixing until very lightly browned and fragrant.
  • Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it wasn't enough to cover the pan. There should only be a thin layer of batter that almost flakes off at the pan edges where it's thinner. If your batter doesn't do that and is too thick, add a few tbsp water to the batter and mix to thin it out.
  • Lower the heat to medium. Add some mung beans, bean sprouts, and cover with a lid for about 3 minutes, or until bean sprouts are slightly cooked. The batter should also be slightly cooked and transparent around the edges. This step cooks the top side of the ingredients and batter while it steams since we won't be flipping the crepe.
  • Remove the lid, lower heat to medium-low and wait for the crêpe to become crisp. This takes about 5-7 minutes. This step lets the ingredients fully cook through, including the batter. It also lets steam escape so the batter can crisp up. Brush on a little oil around the edges if you're not seeing or hearing enough batter to pan contact. Fold in half, transfer to a plate and serve immediately. For batter troubleshooting please see the troubleshooting section in the post above.

Nutrition Facts : Carbohydrate 34 g, Protein 20 g, Fat 42 g, SaturatedFat 21 g, Cholesterol 136 mg, Sodium 580 mg, Fiber 4 g, Sugar 3 g, Calories 588 kcal, ServingSize 1 serving

BANH XEO (VIETNAMESE SHRIMP PANCAKES)



Banh Xeo (Vietnamese Shrimp Pancakes) image

If there's no great Vietnamese restaurant in your neighborhood, you can still enjoy these delicious, savory pancakes. Sure to be a hit at home, they're an omelet filled with "surf and turf"-shrimp and pork loin. Whether you want to brighten up a chilly autumn evening or serve lighter fare in warmer months, they're sure to be a hit.

Provided by MrMe

Time 1h20m

Yield 4

Number Of Ingredients 20

20 medium (blank)s uncooked medium shrimp, peeled and deveined
5 ounces boneless pork loin, sliced
1 teaspoon fish sauce
1 pinch monosodium glutamate (MSG)
⅔ cup rice flour
7 ounces water
6 ounces coconut milk
3 medium (4-1/8" long)s green onions, finely chopped
½ teaspoon saffron
2 cups vegetable oil for frying, or as needed
½ cup bean sprouts
2 tablespoons chopped fresh basil
½ cup lime juice
⅓ cup fish sauce
3 tablespoons water
3 tablespoons white sugar
2 peppers dried red chile peppers, chopped
2 cloves garlic, crushed
1 pinch monosodium glutamate (MSG)
4 leaves mustard greens

Steps:

  • Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
  • Mix rice flour, water, coconut milk, green onions, and saffron powder.
  • Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
  • Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.

Nutrition Facts : Calories 412.8 calories, Carbohydrate 38.5 g, Cholesterol 62.1 mg, Fat 22.7 g, Fiber 2.8 g, Protein 15.8 g, SaturatedFat 10.3 g, Sodium 1694.8 mg, Sugar 11.3 g

CHICKEN TEMPURA PANCAKES



Chicken Tempura Pancakes image

This dinner pancakes are light, healthy and delicious. The carrots and zucchini give them great color and the tempura batter makes them slightly crispy. Serve with the soy dipping sauce.

Provided by SoChic

Categories     Asian

Time 30m

Yield 8 pancakes15

Number Of Ingredients 13

1 lb chicken breast, chopped very fine
1 (14 ounce) can bean sprouts, drained
1 medium zucchini, shredded
2 carrots, shredded
1/2 tablespoon ginger, chopped fine
3 garlic cloves, chopped
3 tablespoons vegetable oil
1/3 cup flour
1 cup water, very cold
1 egg, beaten
1/2 cup soy sauce
1 tablespoon sugar
1 tablespoon rice wine vinegar (or other vinegar you have on hand)

Steps:

  • Combine flour, egg, water. This should make a thin batter. Adjust ingredients as necessary.
  • In a separate bowl, combine carrots, zucchini, garlic, ginger, bean sprouts and chicken.
  • Pour batter over vegetable and chicken mixture, gently stir until the mixture is covered with batter.
  • Heat oil over medium-high heat in frying pan.
  • Pour 1/2 cup portions of mixture in frying pan. Cook for 3-4 minutes on each side, until golden brown and cooked through.
  • Combine soy sauce, vinegar and sugar. Serve on the side with pancakes as a condiment.

Nutrition Facts : Calories 215.6, Fat 11.2, SaturatedFat 2.4, Cholesterol 62.8, Sodium 1066.9, Carbohydrate 12.4, Fiber 1.9, Sugar 5.1, Protein 17.1

VIETNAMESE CHICKEN PANCAKES WITH SHRIMPS (BHAN GA)



Vietnamese Chicken Pancakes With Shrimps (Bhan Ga) image

This is a basic dish that needs some preparation of the ingredients, but it is quickly prepared. In Vietnam this is served with a choice of greens, rice paper sheets, fresh mint and don't forget the dipping sauce (nuoc cham). Note: I served this with the ingredients I had on hand. Suggestions for the nuoc cham: Recipe #422518 and Recipe #420383. (Recipe revised after review of JustJans)

Provided by Artandkitchen

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

1 cup rice flour (regular white rice flour, not glutinous rice flour)
1/2 teaspoon turmeric powder
1 cup water
1/2 teaspoon salt (or to taste)
pepper
1/2 cup coconut milk (alternative beer or water)
1 tablespoon green onion, finely chopped
2 tablespoons oil
5 ounces chicken breasts, thinly sliced
5 ounces shrimp, peeled and cleaned
1 medium onion, peeled and finely sliced
3 garlic cloves, crushed
1 cup bean sprouts
1 cup split green beans, soaked and steamed until soft
some lettuce leaf (or other salad)
1 cup cucumber, slices
1 spring fresh mint leaves
10 sheets vietnamese rice paper, sprinkled with water to soften
1/2 cup pickled carrots or 1/2 cup fresh carrot, sliced
2 tablespoons nuoc cham sauce

Steps:

  • Combine rice flour, turmeric, water, salt, pepper and coconut milk.
  • Mix well into a batter.
  • Add green onions.
  • Heat your wide skillet (non sticky pan) until very hot and add the oil.
  • Now add chicken, shrimps, onion and garlic.
  • Sauté for 3 minutes until meat is just done. Set aside.
  • Reduce heat to medium.
  • Place one quarter of the meat mix into the skillet and poor one quarter of batter on it.
  • After 1-2 minutes add one quarter of bean sprouts and green beans.
  • Cover and cook 5 more minutes until set.
  • Fold pancake and cook about 5 minutes until crisp. Don't burn it.
  • Transfer to plate and serve with garnish and dipping sauce. Repeat with the other portions.
  • Use rice paper sheets to assemble, dip and enjoy.

Nutrition Facts : Calories 464.7, Fat 17.3, SaturatedFat 7.8, Cholesterol 67.3, Sodium 545.1, Carbohydrate 61, Fiber 3.4, Sugar 23.4, Protein 17.1

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