Bring Vietnamese street food to your kitchen with these wonderful little pancakes. They're served with crunchy lettuce leaves to wrap them in, along with fresh herbs and the obligatory nuoc cham for dipping. You will need a special banh khot mould, available at Asian grocery stores, which has mini-cupcake size holes.
- 500 g rice flour
- 100 g glutinous rice flour
- 1 can coconut cream
- 2 tsp ground turmeric
- 1 tsp salt
- 1 tsp chicken stock powder,
- 10 g green onion (shallot), finely chopped
- 200 g green banana prawns, shelled and deveined
- 200 g mung beans, soaked until soft, drained and steamed
- vegetable oil
- lettuce leaves, Vietnamese mint or basil, pickles, to serve
Dipping sauce (nuoc cham)
- 2 tbsp fish sauce
- juice of 1 lime
- 1 garlic clove, very finely diced
- 1 carrot, grated
- 1 red chilli, finely chopped
- sugar and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix together the two rice flours. Add the coconut cream to form a smooth runny paste (using a little boiling water if needed). Add the turmeric, salt and spring onion and mix through.
Heat the banh khot mould over a flame, and grease with vegetable oil. Fill each indentation to about two-thirds full with paste. Cover and cook for about 3-5 minutes. Remove the cover, add one prawn and 1 tbsp mung beans to each pancake. Cover again and allow to cook for a few more minutes until the centre sets and the edges become crisp and golden.
Combine all the dipping sauce ingredients together.
Wrap pancakes in a lettuce leaf and serve with mint, pickles and dipping sauce.