Teresa's Recipes
Banh Khoai Mon
Banh Khoai Mon is a delightful Vietnamese savory pancake that captures the essence of street food culture in Vietnam. This dish features a rich and creamy taro root base, combined with succulent shrimp and crunchy bean sprouts, resulting in a harmonious blend of flavors and textures. The pancakes are golden and crispy on the edges, while the filling is tender and bursting with freshness from the herbs. Traditionally served with a zesty dipping sauce, Banh Khoai Mon is not only a feast for the palate but also a colorful addition to any dining table.
Ingredients
- 1 cup Rice flour
- 1 cup Coconut milk
- 1/2 cup Water
- 1 cup Taro root, grated
- 1/2 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 cup Shrimp, peeled and deveined
- 1 cup Bean sprouts
- 1/4 cup Green onions, chopped
- 1/2 cup, mixed Fresh herbs (cilantro, mint, basil)
- for serving Lettuce leaves
- to serve Dipping sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 1 tablespoon Fish sauce
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 18g
- Carbs: 30g
- Protein: 12g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a large bowl, combine the grated taro root, rice flour, coconut milk, water, and salt. Mix well until the batter is smooth and well combined.
- In a small bowl, prepare the dipping sauce by whisking together the hoisin sauce, soy sauce, lime juice, and fish sauce. Adjust to taste if needed. Set aside.
- Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
- Pour a ladleful of the batter into the skillet, spreading it out to form a thin pancake. Cook for 2-3 minutes until the edges are crispy and golden brown.
- Gently flip the pancake and cook for an additional 2-3 minutes until fully cooked and golden. Remove from the skillet and set aside. Repeat the process with the remaining batter to make more pancakes.
- In the same skillet, heat the remaining tablespoon of vegetable oil. Add the shrimp and sauté until pink and opaque, about 2-3 minutes.
- Add the bean sprouts and chopped green onions to the skillet, and stir-fry for 1-2 minutes until the bean sprouts are slightly wilted.
- To serve, place a pancake on a plate and top it with the shrimp and bean sprout mixture.
- Fold the pancake in half and serve with lettuce leaves and a generous serving of fresh herbs. Drizzle the prepared dipping sauce over the top or serve it on the side.
Tips
- For a spicier kick, add sliced chili to the shrimp mixture.
- Feel free to substitute shrimp with other proteins, such as chicken or tofu, for a vegetarian option.
- These pancakes can be made ahead of time and reheated in a skillet for a quick meal.