Ingredients
1
to 1 1/2 cup unsweetened coconut milk
2
scallions, thinly sliced into rings
2
tsp black peppercorns, freshly ground
1
small yellow onion, thinly sliced
1
pack enoki mushrooms, cut in half
2
cups shitake mushrooms, sliced
4
cups fresh bean sprouts
1
Persian cucumber , sliced
1/2
bunch fresh Thai basil
1/2
bunch fresh Asian mint
6
dipping bowls nÆ°á»c chấm condiment
2
Tbs fresh red bird chili peppers, sliced
Directions
1.
In a bowl wash the mung beans thoroughly. Pick out and discard any bad-shaped beans and little stones then soak them for at least 3 hours before cooking.
2.
Place the mung beans in a sauce pan, cover with water and bring to a boil, then lower to medium low heat for 20 minutes. The beans should be soft and tender. Set aside.
3.
Cut the piece of tofu into 1/4 to 1/2 inch even slices. Pour the oil in a big pan, add the sliced serrano peppers and cook until they soften.
4.
Remove the pepper slices from the pan and set aside in a plate. Pan fry the slices until slightly golden. Don't overcook the pieces or they'll start to get hard. Transfer all the tofu to a paper towel and let it cool down.
5.
Cut the pieces of tofu into very thin slices. Set aside on a plate.
6.
In another bowl, whisk the flours together with coconut milk and water. Add the turmeric, sugar, curry and scallions. Season with 1 teaspoon of salt and pepper. The flour should be stirred up well. Make sure there are no lumps. Add 2 tablespoons of oil. Let the batter stand for at least 1 hour in a cool place.
7.
You can keep the batter in the refrigerator up 2-3 days.
8.
In a fry pan or a skillet, heat 2 tablespoons of oil over high heat. Add the slices of onions and shallots, the shredded tofu, the slices of shitake mushrooms and the enoki mushrooms. Stir fry for about 2 -3 minutes. Salt and pepper. Transfer to a plate. Set aside.
9.
Stir the rice flour batter and ladle 1/3 cup of it into the pan. Tilt the pan to distribute the batter evenly. Keep the heat high. Cover when the edges start to dry a little, and cook until the sides of the crepe turn deep brown and curl up, about 3-4 minutes.
10.
Spoon some mung beans and the mushroom mixture and place a few bean sprouts onto the banh xeo. Cover for another couple of minutes. Fold it in half using a wide spatula and slide it onto a warm plate.
11.
Wipe pan clean with a paper towl and repeat the same procedure. Pour a little more oil into the pan before beginning the next crepe.
12.
Serve the banh xeo with a nÆ°á»c chấm sauce on the side. You can eat it wrapped in lettuce filled with basil and mint or just simply plain.
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