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@phuongxa1022: Chiếu Điều Hòa Latex Vải Tencel Cao Cấp Kích Thước 80cm/1m2/1m6/1m8/2m2 - Thảm Trải Giường Nhập Khẩu Thái Lan #chieudieuhoa #chieudieuhoacaosunon #chieu

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Region: VN
Thursday 24 September 2026 09:48:43 GMT
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Tạp hoá nhà Bé Táo 🍏 :
Nằm thích lắm
2026-09-27 12:12:15
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🇻🇳 Bánh Xèo One of my favorite Vietnamese Dishes of all time! Tastes like a fresh and vibrant savory pancake! This is a MUST try! INGREDIENTS: Pork Marinade:  - 400g pork belly, sliced - ⅛ cup sugar - salt to taste - ¼ cup fish sauce - 1 tsp Pepper Pork & Shrimp Filling: - 200g small shrimp - 1/2 an onion sliced

Bánh Xèo Batter: - 1 cup rice flour - ¼ cup cornstarch  - 1 tsp turmeric - ⅓ cup coconut milk - 1 stalk green onions, sliced - ¾ cup beer Other Fillings: 
- mung beans/bean sprouts Toppings: - green chillies - vietnamese mint - purple basil - cilantro INSTRUCTIONS: - Make batter by combining all ingredients listed under batter. The batter’s consistency should be not too thick, not too loose. Set aside.  - Make meat filling by combining sliced pork, fish sauce, sugar and pepper. Marinate for at least 30 minutes and pan fry the shrimp and onions until cooked.  - In a pan pour over a thin layer of batter. Add your meat filling and cook on low heat until the batter is crispy, for around 5-6 minutes. - Add bean sprouts and mung beans on top of the Bánh Xèo, and cover it to steam and cook for 2-3 minutes. Fold Bánh Xèo in half.  - To make the nước chấm, in a bowl add minced garlic and red chillies with a cup of white sugar. Add fish sauce, water, and the juice of one lime.  - Top the dish off with crispy fried shallots, herbs and serve with nước chấm. Serve and enjoy! #banhxeo #vietnamesefood #cookingasmr #asmr
🇻🇳 Bánh Xèo One of my favorite Vietnamese Dishes of all time! Tastes like a fresh and vibrant savory pancake! This is a MUST try! INGREDIENTS: Pork Marinade:  - 400g pork belly, sliced - ⅛ cup sugar - salt to taste - ¼ cup fish sauce - 1 tsp Pepper Pork & Shrimp Filling: - 200g small shrimp - 1/2 an onion sliced

Bánh Xèo Batter: - 1 cup rice flour - ¼ cup cornstarch  - 1 tsp turmeric - ⅓ cup coconut milk - 1 stalk green onions, sliced - ¾ cup beer Other Fillings: 
- mung beans/bean sprouts Toppings: - green chillies - vietnamese mint - purple basil - cilantro INSTRUCTIONS: - Make batter by combining all ingredients listed under batter. The batter’s consistency should be not too thick, not too loose. Set aside.  - Make meat filling by combining sliced pork, fish sauce, sugar and pepper. Marinate for at least 30 minutes and pan fry the shrimp and onions until cooked.  - In a pan pour over a thin layer of batter. Add your meat filling and cook on low heat until the batter is crispy, for around 5-6 minutes. - Add bean sprouts and mung beans on top of the Bánh Xèo, and cover it to steam and cook for 2-3 minutes. Fold Bánh Xèo in half.  - To make the nước chấm, in a bowl add minced garlic and red chillies with a cup of white sugar. Add fish sauce, water, and the juice of one lime.  - Top the dish off with crispy fried shallots, herbs and serve with nước chấm. Serve and enjoy! #banhxeo #vietnamesefood #cookingasmr #asmr

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