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NGUYEN FAMILY – HAMPDEN, MA
“I grew up eating this dish at special family events such as reunions and birthdays, so banh xeo always elicits joyful and delicious memories.”
LINH NYUGEN
INGREDIENTS
BANH XEO
For the batter:
1 cup rice flour
1⁄4 cup cornstarch
1⁄2 tsp. salt
1⁄4 tsp. ground turmeric
1 cup water
1⁄2 cup coconut cream
3⁄4 cup vegetable oil
1 cup sliced scallions
For the dipping sauce:
2 tbsp. fish sauce
1⁄4 cup water
3 tbsp. granulated sugar
2 cloves garlic, finely chopped
1 Thai chili pepper, thinly sliced
For the filling:
1/3 cup yellow split mung beans, soaked overnight
1 lb. peeled prawns
8 oz. pork belly, thinly sliced
3 cups bean sprouts
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