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Báhn Xèo is a delicious crispy pancake recipe of Vietnamese origin. It is based on rice flour and coconut milk and is therefore not only vegan but also gluten-free. I’ve already eaten these delicious pancakes in several Vietnamese restaurants in Berlin and I’ve wanted to prepare them for the blog already for a long time. Now the asparagus season has come along – a perfect occasion to a nice spring variation of this dish. So, I prepare my “Bánh Xèo” with finely sliced green asparagus and serve it not as a thin pancake (the classic variation), but in the form of a large, golden fried omelette. A super tasty meal for two people! Only for “flipping” the large omelette in the pan, a little cooking experience is necessary. With a spatula the omelette could fall apart. But with a little practice you will be easily able to do this. If you don’t think you can do it – don’t worry – the recipe text describes how to proceed alternatively so that your Bánh Xèo is fried crispy all around. And of course, you can try individual vegetable variations. The addition of green asparagus, carrot and spring onion is just one of many possibilities. Try the pancake omelette with zucchini, onions, leeks, spinach, pak choi or peppers. You can also use the dough for several thin and fine pancakes. Have fun trying it out! I am looking forward to your feedback, Lea.

Ingredients (serves 2)

For the sauce

  • 6 tbsp. gluten free Tamari soy sauce
  • 1/2 tsp. sesame oil
  • 5-7 g (0.2 oz) freshly grated ginger
  • 2 tsp. maple syrup
  • 1 tbsp. lime juice
  • 1 small crushed garlic clove
  • Chili flakes to your taste

For the rice omelet

  • 150 g (1 cup, 5.2 oz) rice flour
  • 1 tsp. potato starch or cornstarch
  • 1/2 tsp. turmeric
  • A large pinch of salt
  • 200 ml (6.7 oz) creamy coconut milk
  • 1,5 tbsp. coconut oil (or another vegetable oil suitable for great heat, e.g. soybean oil or rapeseed oil)
  • Optional: 1-2 tsp. crushed coriander
  • 4-6 stalks of green asparagus (150 g)
  • 1 carrot
  • 3-4 scallions
  • A bunch of fresh cilantro
  • 1 tsp. black sesame seeds for garnish (or black cumin seeds)
  • Chili flakes to your taste

Additional topping (optional)

  • 3 stalks of green asparagus
  • 2 tsp. sesame oil
  • 1 small tsp. crushed coriander
  • Salt
  • 1-2 tsp. lime juice
  • 1 tsp. maple syrup

Instructions (about 30 minutes)

  1. Let’s start with the sauce so that the pancakes and toppings are warm, straight from the pan and quickly come to the table drizzeled with the sauce! To prepare the sauce, mix all the ingredients listed in a small bowl. Season the sauce individually with lime juice and maple syrup.
  2. For the pancake batter, whisk rice flour, 1 tsp. potato- or corn starch, 1 half tsp. turmeric, a pinch of salt as well as the coconut milk and 120 ml water (no more!). Let the batter sit while preparing the other ingredients.
  3. Wash the green asparagus, cut off the hard ends and slice finely with a peeler. This is best done by placing the asparagus on the edge of the work surface so that the peeler can cut deep enough.
  4. Also finely shave up the three asparagus spears for the topping. Slice a carrot into fine strips or slice thinly. Wash 1-2 spring onions and cut into strips. Cut another spring onion into small rolls.
  5. Heat the coconut oil in a large shallow pan. Sauté the vegetables for the pancake for 2-3 minutes and salt lightly. Pour in on the pancake batter, add 1-2 tsp. of crushed coriander, a handful of fresh cilantro and let the pancake fry at medium heat for about 5 minutes.
  6. Please note: After about 5 minutes, the pancake should be almost completely stacked and have only a little liquid left on the surface. If not, let it fry gently for another 1-2 minutes. Then turn the pancake in the pan with a swing. If you don’t think you can do this, let the pancake glide out of the pan onto a wooden board or plate, then place the pan upside down and turn both so that the surface of the pancake also browns in your pan. Another possibility is to cut the pancake on the board/plate in half with a knife and put the halves upside down in the pan with the help of a spatula to fry the top. If you are using an ovenproof pan, you can leave the pancake surface to rest in the oven for a few minutes at around 200 degrees.
  7. For the topping, heat 2 tsp sesame oil in a second pan and fry the asparagus strips for about 3 minutes. Season the asparagus topping with crushed coriander, a pinch of salt, lime juice and a little maple syrup.
  8. Put the pancakes on a large plate. Spread the roasted asparagus strips and spring onion rolls over it and drizzle the topping with 3 tbsp. of the prepared sauce. garnish with fresh cilantro and serve hot, sprinkled with black sesame seeds and optionally a few chili flakes.