@anniemaldanger: Recipe: Banh Khot Mini Savory pancakes! Ingredients Batter 1 bag of Banh Xeo premixed batter 3 cups of cold sparking water or club soda  1 can of coconut milk 1 teaspoon turmeric powder ½ teaspoon ChinSu fish sauce  Shrimp 1 lb small shrimp, peeled and deveined (if they’re large cut them into chunks) ½ teaspoon fish sauce  1/2 teaspoon ground pepper Vietnamese Dipping Sauce ½ cup CHIN-SU fish sauce 3 tablespoons fresh lime juice (about 2–3 limes) 1 cup + 2 tablespoons hot water 4 tablespoons granulated sugar (¼ cup) 3 garlic cloves, minced 4 Thai chilies,  Adjust to liking You get this dipping sauce that's savory, tangy, and a little sweet. I could dip everything in this! For Serving Lettuce Herbs: Mint or Perilla leaves Pickled carrots and daikon, optional Thai chili Servings: 4-5 Instructions 1. Make the batter. Whisk batter, club soda (or beer, coconut milk, turmeric, and fish sauce until smooth. Rest for 10 minutes. 2. Prep the shrimp. Pat dry and season with fish sauce  and pepper. 3. Make nước chấm. Mix fish sauce, lime juice, water, sugar, garlic, and chilies until sugar dissolves. Adjust to taste. 4. Scallion oil: add everything for the scallion oil and heat it for one min in the microwave. 5. Heat a bánh khọt pan over medium heat and generously oil each well. 6. Cook the pancakes. Stir batter and fill each well, Cover and cook for 1–2 minutes. 7. Add shrimp cover and cook for 2 minutes until set and shrimp is cooked. 8. Remove pancakes, stir batter, and repeat until finished. 9. Enjoy with lettuce, fresh herbs, pickled vegetables, and nước chấm.

annie

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Tuesday 27 October 2026 18:57:04 GMT