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Bánh xèo from Plenty (page 54) by Yotam Ottolenghi

  • spring onions
  • mung bean sprouts
  • carrots
  • coriander leaves
  • coconut milk
  • rice flour
  • fresh ginger
  • limes
  • mangetout
  • mint
  • sesame oil
  • turmeric
  • rice vinegar
  • mooli
  • red chiles
  • green chiles
  • enoki mushrooms
  • Thai basil
  • sweet soy sauce

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Notes about this recipe

  • dinnermints on July 01, 2018

    The pancakes turned out a bit strange and took longer to cook than I thought they would. I tried adding more water to the batter per TrishaCP, and I think that helped, but they still didn't turn well. And smaller pancakes would've been easier to eat. I roasted the mushrooms (used cremini, couldn't find enoki). Ground pork per crandall57 would have been excellent, but I was pressed for time and added some baked tofu instead. If I made this again, I'd look up a different sauce that used fish sauce. It is very fresh-tasting.

  • julesamomof2 on August 19, 2017

    This took forever to make what with all the chopping and herb picking. I chose to use regular mushrooms and I sautéed them as that seemed more appealing to me. My pancakes were thicker than I think they were supposed to be, we could not fold them over without breaking them. All in all, a lot of work and nobody loved them. I may try a more authentic recipe next time.

  • crandall57 on May 30, 2017

    The sauce is wonderful. The pancakes delicious. Loved this dish. It was great with all the vegetables, but we veered away from the vegetarian version. We cooked ground pork then added gochujang, sambal, fish sauce, soy sauce, and a little brown sugar. We put the ground pork in the pancake along with all the other recipe ingredients. Pretty tasty.

  • rubytuby on August 23, 2015

    The sauce is fantastic and the flavor of all the fresh herbs combined was really nice but I didn't think it was worth the effort. This probably took me close to two hours with all the prepping of the veggies. The recipe says it serves 4 but I only had 3 people and it wasn't enough food. I would make the sauce again and put it on something else.

  • TrishaCP on June 27, 2013

    This was very tasty- you can really just use this recipe as a jumping off point and add whatever vegetables and other stuffing you would like. Pay attention to the instructions on thinning the pancake batter again after mixing- I think I must have added another 1/2 cup of water and it was still a bit too thick. Also, I love enoki mushrooms, but raw enoki per the recipe didn't appeal to me, so I just grilled them for a bit.

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