Flour for Vietnamese meat pancakes Banh xeo VINH THUAN 400 g

Ingredients: rice flour 69%, wheat flour 30%, turmeric powder 1%

Warning for allergy sufferers : Contains wheat flour

Nutritional values / 100g of product : Energy 1523kJ/ 364kcal, fats 0.99g, of which saturated fatty acids 0.11g, carbohydrates 81.6g, of which sugars 5.21g, proteins 7.08g, salt 8.49g

Instructions for preparing Bánh xèo

• Take the powder and mix it with 750-800 ml of water (coconut milk), then add a packet of turmeric powder and chopped green onion. Mix thoroughly.
• Heat a pan to high heat and deglaze it. Add the onion, shrimp and pork and cook, stirring constantly. Then pour the batter evenly into the pan and add the sprouts and cooked green beans in the center. Cover the pan and let it cook for about 3 minutes so that the bean sprouts are cooked.
• When the cake is evenly baked and crispy, open the lid and then fold it in half (like half a circle). Transfer the cake to a plate and serve with fish sauce to enjoy the vegetables.
• Keep repeating the process until all the dough is used up.
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