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home > recipes > meat > banh xeo
1 1/2 C rice flour 1/8 t tumeric 1/2 C coconut milk 2 C water 2 T vegetable oil 1/2 C green onion, minced --combine all above and let rest 1/2 hour 2 T vegetable oil 2 t garlic, minced 1 t ginger, minced 1/2 pound pork loin, tenderloin, or ground pork 1/2 pound shrimp, chopped 1 pound mung bean sprouts --heat oil, cook garlic and ginger, add pork and shrimp til cooked, add bean sprouts and toss, remove from heat --heat a little oil in skillet; add 1/4 C of above batter, swirl to coat pan; when center starts to bubble, add 1/c C of pork/shrimp mixture; add lettuce, if desired, and herbs (cilantro, mint, basil); fold and slide onto plate; repeat with remaining batter and pork --traditionally served with a hot/sweet/sour dipping sauce (nuoc cham)

Banh Xeo


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list all recipes for MEAT (1007)
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list all recipes by JEFFREYTBARKER (1)


   

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ethnicity: vietnamese
recipes for meat
recipes by jeffreytbarker
Email Address:
(posted February 16, 2006)

1 1/2 C
rice flour
1/8 t tumeric
1/2 C
coconut milk
2 C water
2 T vegetable oil
1/2 C
green onion, minced
--
combine all above and let rest 1/2 hour

2 T vegetable oil
2 t
garlic, minced
1 t ginger, minced
1/2 pound
pork loin, tenderloin, or ground pork
1/2 pound
shrimp, chopped
1 pound mung
bean
sprouts

--heat oil, cook
garlic and ginger, add pork and shrimp til cooked, add bean
sprouts and toss, remove from heat

--heat a little oil in
skillet; add 1/4 C of above batter, swirl to coat pan; when center starts to bubble, add 1/c C of pork/shrimp mixture; add lettuce, if desired, and herbs (cilantro, mint, basil); fold and slide onto plate; repeat with remaining batter and pork

--traditionally served with a
hot/sweet/
sour dipping sauce (nuoc cham)


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