Bánh khoái is a traditional dish of central Vietnam. It looks like bánh xèo, but the cakes are smaller and hold more filling. They are eaten with vegetables and a dipping sauce. None of the ingredients are expensive, but the dish takes a lot of time to cook. This is the author’s mom’s recipe. Ingredients 400 g rice flour 200 g beef meat 200 g ground pork 300 g fresh shrimps 5 duck eggs 100 g pork liver 100 g shallot and garlic 200 g soya sauce 100 g roasted peanut 300 g salad and herbs, cleaned 100 g bean sprout 2 green bananas 2 sour star fruits Fish sauce, pepper, salt, sugar, chili powder How to make bánh khoái 1. Make the batter Mix the rice flour with water in a proportion of 1:6 and stir well. Beat the eggs with a little salt, then mix the two together. 2. Prepare the filling Clean the shrimp and steam them. Then peel them and pull out the black line along each back. Marinate the sliced beef with pepper, salt and sugar and leave it for 30 minutes. Do the same with the ground pork: pepper, salt and sugar, then 30 minutes. Clean the bean sprouts carefully, pick off the roots and leave them to dry. 3. Fry the cakes This is the important step. Heat the oil in a pan. Pour in one spoon of batter and spread it out thinly. After 2–3 minutes, add the filling: some shrimps, beef, ground pork and bean sprouts. Cover the pan and wait 3–4 minutes. Open the lid and fold the cake in half. Repeat until all the batter is used. The fried cakes should be yellowish brown and really crispy. 4. Make the dipping sauce Grind the roasted peanut and the sesame. Mince the pork liver well and marinate it with a little pepper and salt. Heat the oil and fry the minced garlic and shallot until fragrant. Add the soya sauce and water in a 1:1 proportion. Add the minced pork liver and season with salt, sugar, fish sauce and a little pepper, tasting until it suits you. Add the ground peanut and sesame, then turn off the heat. Sesame is used in this sauce, though it isn’t in the ingredient list. 5. Serve Serve the cakes with the vegetables, sliced star fruit, sliced green banana and the dipping sauce. The author’s habit is to cover the cakes with salad and the other vegetables. Share:
