Flour for Vietnamese pancakes Banh xeo HUONG XUA 500g

Ingredients: rice flour 50%, tapioca starch, sugar, wheat flour 3%, salt, turmeric, dried onion, flavor enhancers E621, synthetic coconut flavor.

Warning for allergy sufferers : Contains wheat flour

Nutritional values / 100g of product : Energy 1549kJ/ 370kcal, fats 3.5g, of which saturated fatty acids 3g, carbohydrates 81g, of which sugars 4g, proteins 5g, salt 1.07g.

Instructions for preparing pancakes

• First step: Mix flour and water thoroughly.
• Step Two: When the pan is hot, add a tablespoon of oil, a few pieces of meat, a few shrimp and onions, then fry them. Spread a thin layer of flour on the pan, add a few sprouts. Cover the pan with a lid for 1 minute until the watery dough is cooked well. Then remove the lid and sprinkle a little oil on the edge of the pan. When the edge has loosened and you have a golden brown and crispy texture, use a ladle to fold the pancakes in half and place them on a plate.