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Vietnamese Vegan Pancake

Ingredients:

For 2 (for 4)

Rice Flour: 1 bag (2 bags)

Turmeric: 1 pod (1 pods)

Coconut Milk: 1 small can (1 large can)

Sweetheart Cabbage: 1 (2)

Carrot: 1 (2)

Cucumber: ½ (1)

Mint: 1 bunch (2 bunches)

Coriander: 1 bunch (2 bunches)

Lemongrass: 1 (2)

Spring Onion: 1 bunch (1 bunch)

Garlic Clove: 1 (2)

Red Chilli: 1 (2)

Lime: 1 (2)

Mirin: 1 pod (2 pods)

Soy Sauce: 1 sachet (2 sachets)

Nutritional Information:

Per serving: Energy (kcal) 876 Fat 38g of which saturates 1g Carbohydrates 122g of which sugars 10g Protein 18g Salt 1.13g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Vietnamese cuisine celebrates variety, harmony, and soothing fresh herbs, but that doesn’t mean the resulting food has to be conservative or understated. In Vietnam this type of pancake is called ‘banh xeo’, literally ‘sizzling noise cake’, presumably because of what happens when the coconut milk and rice flour batter hits the pan and starts crisping up. The batter is dyed a distinctive turmeric-yellow shade and develops a beautiful, lacy edge as it fries. We’ve packed each pancake with a rainbow-coloured riot of stir-fried and raw tangy vegetables, delivering on the explosive promise of that sizzling noise!

Preparation time:
For 2 - 40 minsFor 4 - 60 mins
Cooking time:
For 2 - 45 minsFor 4 - 65 mins