Bánh Xèo with Nuoc Cham

(17)

Download the recipe

Quick print

This recipe is available for the following ovens:

02:00 min

Accessories:

P R O F I L E

275

°C °F

Chilled 4°C

1 Portion

From Raw

Stage 1

01:15
100 %
40 %

Stage 2

Flip crepe and add filling

00:45
75 %
60 %

R E C I P E

0.95	cup	Hot Water
0.47	cup	Sugar
0.47	cup	Lime Juice freshly squeezed
0.28	cup	Vietnamese Fish Sauce
2	pcs	Garlic gloves minced
1	pcs	Red Chilli chopped
59.15	ml	Banh Xeo (Vietnamese rice-pancake) batter
1	tsp	Scallion chopped small
1	each	Pan Spray good quality
3	pcs	Shrimp without head, sized 31-35
28.35	g	Pork Belly preroasted, thinly sliced
1	tbs	Onion thinly sliced
2	tbs	Bean Sprouts
1	tbs	Carrot shredded
1	tbs	Daikon Radish shredded
1	tbs	Mustard Greens
1	tsp	Mint thinly sliced
1	tsp	Cilantro thinly sliced
1	tsp	Lime Juice freshly squeezed
3	slice	Cucumber
1	pcs	Lime Wedge
Ingredients

1. Food Preparation
To make the Nuoc Cham dipping sauce: In a small bowl, whisk together water and sugar until sugar dissolves. Add in lime juice, fish sauce, garlic and chilli and stir to combine. Store in an airtight container in the refrigerator for at least 3 hours. Prepare the pancake batter as listed on the packaging and let it rest for at least 3 hours. Prepare the filling for the pancakes by mixing the shrimps, pork, onion, bean sprouts, carrot and daikon. The concept is a thin and light crepe, that crisps up in the Merrychef and provides the carrier for the filling items. Spray a good amount of the pan spray to coat the bowl. Place the pancake batter into the bowl and sprinkle the scallions above.

To make the Nuoc Cham dipping sauce: In a small bowl, whisk together water and sugar until sugar dissolves. Add in lime juice, fish sauce, garlic and chilli and stir to combine. Store in an airtight container in the refrigerator for at least 3 hours. Prepare the pancake batter as listed on the packaging and let it rest for at least 3 hours. Prepare the filling for the pancakes by mixing the shrimps, pork, onion, bean sprouts, carrot and daikon. The concept is a thin and light crepe, that crisps up in the Merrychef and provides the carrier for the filling items. Spray a good amount of the pan spray to coat the bowl. Place the pancake batter into the bowl and sprinkle the scallions above.

1. Food Preparation

Cook as per oven profile. After Step 1 flip the crepe in the bowl and add the filling mixture.
2. Cooking Instruction

Remove the cooked food from bowl to your plate. Fill with the mustard greens and herbs and sprinkle the fresh lime juice all over. Close the crepe into a half round. Serve with a small ramekin of nuoc cham dipping sauce, cucumber slices and lime wedge.
3. Food Serving Instruction

Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.