VIETNAMESE CHICKEN PANCAKES WITH SHRIMPS (BHAN GA)
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
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
BANH XEO (VIETNAMESE SHRIMP PANCAKES)
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
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
VIETNAMESE CHICKEN BAGUETTES (BHAN MI)
Stuff your sandwich with chicken, carrot, cucumber, spring onion and sweet chilli dressing for Asian zing
Provided by Katy Greenwood
Categories Lunch
Time 30m
Number Of Ingredients 12
Steps:
- Put the chicken breast between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Heat a griddle pan until hot. Rub the chicken with the oil, cook for 2-3 mins per side, or until cooked through. Set aside to cool.
- Mix together the rice vinegar, sugar and lime juice, stirring until the sugar is dissolved. Add the carrot, spring onions, cucumber and chilli.
- Split a sandwich baguette along the top. Stuff with the Little Gem leaves and shred the chicken on top. Pile on the carrot mixture and wrap or place in a plastic box. Put the sweet chilli sauce in a small portable pot and when it's time for lunch, pour over the sauce just before tucking in.
Nutrition Facts : Calories 439 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.6 milligram of sodium
CHICKEN TEMPURA PANCAKES
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
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
BANH XEO
Banh xeo are Vietnamese rice pancakes filled with various vegetables and meats. Thin and crispy, the finished pancakes are cut into pieces, tucked into lettuce wraps, and finished with fragrant herbs and a spicy nuoc cham dipping sauce. This recipe features the classic shrimp and pork, using bacon for the hit of smoky flavor. If bean sprouts are unavailable, try finely shredded cabbage instead. The batter can be made two days ahead and stored in the refrigerator. When ready to use, bring it to room temperature and whisk until well blended, adding water if needed to thin the batter. (It should be slightly thicker than the texture of heavy cream.) Banh xeo are best eaten as they are made, but if you need to keep them warm while making all four pancakes, heat the oven to 200 degrees and set a rack over a baking sheet. As you make the pancakes, transfer them to the rack to keep warm.
Provided by Kay Chun
Categories dinner, lunch, seafood, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the batter: In a small bowl, whisk flour, cornstarch, salt and turmeric. In another small bowl, combine boiling water with coconut milk, then slowly drizzle into dry mixture, whisking constantly until smooth. Cover bowl tightly with plastic wrap, and let stand at room temperature for 30 minutes.
- Meanwhile, make the dipping sauce: In a small bowl, combine all ingredients and mix well.
- Make the pancakes: Divide the shrimp and bacon into 4 equal portions and season with salt. Season bean sprouts separately with salt. In a large nonstick skillet, heat 1 tablespoon oil over medium. Add a single portion of shrimp and bacon and cook, stirring, until no longer raw, about 2 minutes. Spread shrimp and bacon in a single layer.
- Whisk scallions into batter until well blended. The batter should be slightly thicker than heavy cream. Add a little water, if needed. Pour 1/2 cup batter into skillet, distributing over and around the filling. Tilt pan to coat the bottom of the skillet. (Pancakes should be 8 to 9 inches wide.) Fill in holes with more batter, if necessary. Scatter 1/2 cup bean sprouts over the pancake, cover skillet and cook until sprouts soften, about 2 minutes.
- Uncover and cook over medium-low until pancake is golden and crispy underneath, about 3 minutes longer. Slide a spatula underneath the pancake and fold it in half to enclose the filling. Transfer pancake to a serving plate. Repeat with the remaining batter and fillings.
- Serve pancakes with lettuce leaves, herbs and nuoc cham. Using scissors, cut pancakes into small pieces. Lay out a lettuce leaf and fill with a piece of pancake. Top with herbs, wrap and dip into nuoc cham.
VIETNAMESE PANCAKES
Provided by Molly O'Neill
Categories easy, quick, weekday, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium-size bowl, lightly whisk the eggs. Then whisk in the rice flour, 3/4 cup of water, salt and sugar. Set aside for 10 minutes. Strain the batter through a fine mesh sieve to remove any lumps.
- In a 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat. Add the mushrooms, and cook, stirring, until just softened, about 3 minutes. Remove from the pan, and set aside.
- Return the skillet to the stove, and raise the heat to high. Add 1 tablespoon of oil, and heat until very hot. Pour in half the rice-flour batter, and swirl it quickly around to coat the pan evenly. Add half of the mushrooms, and cook, covered, for 1 minute. Remove lid and add half the shrimp, ham, bean sprouts and scallions. Cook, uncovered, until pancake is golden brown and crispy, about 4 to 5 minutes more.
- Use a spatula to loosen the edge of the pancake, and carefully slide it out onto a serving plate. Return the pan to the heat, and add the remaining tablespoon of oil. Pour in the remaining batter, and cook the second pancake in the same manner, using the remaining mushrooms, shrimp, ham, bean sprouts and scallions. Transfer the pancake to another plate. Garnish the pancakes with the basil and mint, cut into wedges and serve immediately with soy sauce dip (see recipe).
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 3 grams, TransFat 0 grams
VIETNAMESE CRISPY PANCAKES
Found this recipe in the People's Friend, a scottish magazine. They filled these pancakes with a seafood salad mixture, but i guess you could use anything. I suspect the rice flour is sticky rice flour (or sweet or glutinous rice flour). I used normal rice flour and they didn't hang together very well, but the flavour is great.
Provided by jackandfiona
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sift the rice flour and turmeric, salt and sugar together.
- Stir in the coconut milk, sunflower oil and water until well combined and batter is smooth with a pouring consistency.
- Using sunflower oil, heat large non stick pan and pour in enough batter to make a nice, thick pancake to desired size.
- Let this cook on one side for about 3-5 mins until golden.
- The recipe does not say to cook on both sides, so I guess the uncooked side would have to be dry before you took it out.
Nutrition Facts : Calories 720.9, Fat 44.1, SaturatedFat 36.6, Sodium 172.2, Carbohydrate 76.9, Fiber 2.2, Sugar 1.2, Protein 9.1
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