Bánh Khọt |
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Credit: iso soup
Mỡ Hành (Scallion Oil)
| 80 | ml | Vegetable Oil | ||
| 5 | Stalks of green onion, thinly sliced |
Pour oil onto a pan and turn it on to medium-high heat.
After 1-2, place a couple onions on the pan. If they immediately sizzle, then add in the rest of the onions. If they don't sizzle, wait another minute then add in the onions.
Cook the onions until they are soft (about 1 minute).
Remove from heat and pour scallion oil into a bowl until ready to eat.
Nước Mắm Chay (Vegan Fish Sauce Dip)
| 250 | ml | cold water | ||
| 1 | bulb | garlic, peeled and minced | ||
| 3 | Thai chilies, chopped (more if you want it spicier) | |||
| 50 | ml | apple cider vinegar | ||
| 50 | ml | soy sauce | ||
| 5 | tbsp | sugar | ||
Juice from 1 lemon | ||||
| 1/2 | tsp | salt | ||
| 1/4 | tsp | mushroom powder or msg (for extra umami) | ||
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Combine all ingredients (including chili seeds) into a medium sized bowl.
Stir well until all the sugar is completely dissolved.
Sautéed Vegan shrimp
| 15-20 | thawed vegan shrimp (substitute with fried tofu or sliced oyster mushrooms if you can't find vegan shrimp) | |||
large pinch of salt | ||||
| 1/2 | lemon | |||
oil for cooking |
Add oil to a saucepan and turn on heat to medium high.
Once your pan is hot, toss in your shrimp and add a pinch of salt.
Cook shrimp it has softened (3 minutes)
Turn off the heat and squeeze some lemon juice on top. Set it aside to add as a topping later.
Bánh Khọt Preparation
| 245 | g | rice flour | ||
| 35 | g | cornstarch | ||
| 1 | tsp | turmeric powder | ||
| 1 | tsp | salt | ||
| 250 | ml | coconut milk | ||
| 455 | ml | club soda/soda water | ||
| 345 | ml | beer | ||
scallion oil | ||||
vegan fish sauce | ||||
leafy lettuce and herbs (e.g. basil, perilla leaves) | ||||
cucumbers, sliced |
Combine rice flour, corn starch, turmeric powder, and salt in a large mixing bowl.
Pour in coconut milk, soda water, and beer. Stir until you have a smooth batter.
Add 1/2 tsp of oil to your pan. Heat up your bánh khọt pan to a medium high temperature. Wait a few minutes and stick a chopstick or tongs into the oil. The oil is ready when bubbles form.
Once the oil is ready, pour in the batter 2/3 of the way up and put the lid on. It should sizzle immediately.
After 1-2 minutes, uncover the pan and place shrimp in the center of each pancake. Then put the lid back on and cook until each pancake is crispy and golden brown at the bottom (3-4 minutes).
Remove from heat to cool for a few minutes before eating.
Top each bánh with scallion oil.
To eat: tear off a large piece of lettuce. Place 1 bánh in the center, and add herbs and cucumbers. Roll up the lettuce like a spring roll, and dip into your vegan fish sauce. Enjoy!