Vietnamese Turkey Pancakes Ingredients

Vietnamese Turkey Pancakes (Bánh Xèo with Turkey)

Ingredients:

For the Pancakes:

• 1 cup Rice Flour
• 1/4 cup Cornstarch
• 1 1/2 cups Coconut Milk
• 1/2 cup Water
• 1/4 tsp Turmeric Powder (for color)
• 1/4 tsp Salt
• 300g Cooked Turkey (shredded or sliced thinly, a great way to use leftovers)
• 1 cup Bean Sprouts
• 1/2 cup Spring Onions (thinly sliced)
• Vegetable Oil (for frying)

For the Dipping Sauce (Nuoc Cham):

• 3 tbsp Fish Sauce
• 2 tbsp Lime Juice
• 1 tbsp Sugar
• 1/4 cup Water
• 1 Red Chili (thinly sliced, optional for heat)
• 1 clove Garlic (minced)

For Serving:

• Fresh Lettuce Leaves
• Fresh Herbs (like mint, coriander, and Thai basil)
• Cucumber (sliced)

Instructions:

1. Prepare the Pancake Batter: In a large bowl, whisk together the rice flour, cornstarch, coconut milk, water, turmeric, and salt until smooth. Let the batter rest for 10-15 minutes.

2. Make the Dipping Sauce: In a small bowl, combine fish sauce, lime juice, sugar, and water. Stir until the sugar dissolves. Add minced garlic and sliced chili. Set aside.

3. Cook the Pancakes:

   • Heat 1-2 tbsp of vegetable oil in a large non-stick skillet over medium-high heat.
   • Pour a small ladleful of batter into the skillet, swirling it to spread the batter into a thin pancake.
   • Add a small amount of turkey, bean sprouts, and spring onions to one side of the pancake.
   • Fry for about 2-3 minutes until the edges of the pancake are crispy and the bottom is golden brown.
   • Fold the pancake in half and transfer to a plate. Repeat with the remaining batter and fillings.

4. Serve: To serve, wrap pieces of the crispy pancake in fresh lettuce leaves, adding herbs and cucumber slices. Dip into the nuoc cham dipping sauce for extra flavor.

Enjoy your crispy, savory Vietnamese Turkey Pancakes!

These light and crispy pancakes are perfect for sharing and make a great meal or appetizer!