Vietnamese Chicken Pancakes With Shrimps Bhan Ga Recipes
BANH XEO (VIETNAMESE SHRIMP PANCAKES)
If there's no great Vietnamese restaurant in your neighborhood, you can still enjoy these delicious, savory pancakes. Sure to be a hit at home, they're an omelet filled with "surf and turf"-shrimp and pork loin. Whether you want to brighten up a chilly autumn evening or serve lighter fare in warmer months, they're sure to be a hit.
Provided by MrMe
Time 1h20m
Yield 4
Number Of Ingredients 20
Steps:
- Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
- Mix rice flour, water, coconut milk, green onions, and saffron powder.
- Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
- Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 38.5 g, Cholesterol 62.1 mg, Fat 22.7 g, Fiber 2.8 g, Protein 15.8 g, SaturatedFat 10.3 g, Sodium 1694.8 mg, Sugar 11.3 g
VIETNAMESE CHICKEN PANCAKES WITH SHRIMPS (BHAN GA)
This is a basic dish that needs some preparation of the ingredients, but it is quickly prepared. In Vietnam this is served with a choice of greens, rice paper sheets, fresh mint and don't forget the dipping sauce (nuoc cham). Note: I served this with the ingredients I had on hand. Suggestions for the nuoc cham: Recipe #422518 and Recipe #420383. (Recipe revised after review of JustJans)
Provided by Artandkitchen
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine rice flour, turmeric, water, salt, pepper and coconut milk.
- Mix well into a batter.
- Add green onions.
- Heat your wide skillet (non sticky pan) until very hot and add the oil.
- Now add chicken, shrimps, onion and garlic.
- Sauté for 3 minutes until meat is just done. Set aside.
- Reduce heat to medium.
- Place one quarter of the meat mix into the skillet and poor one quarter of batter on it.
- After 1-2 minutes add one quarter of bean sprouts and green beans.
- Cover and cook 5 more minutes until set.
- Fold pancake and cook about 5 minutes until crisp. Don't burn it.
- Transfer to plate and serve with garnish and dipping sauce. Repeat with the other portions.
- Use rice paper sheets to assemble, dip and enjoy.
Nutrition Facts : Calories 464.7, Fat 17.3, SaturatedFat 7.8, Cholesterol 67.3, Sodium 545.1, Carbohydrate 61, Fiber 3.4, Sugar 23.4, Protein 17.1
VIETNAMESE CHICKEN BAGUETTES (BHAN MI)
Stuff your sandwich with chicken, carrot, cucumber, spring onion and sweet chilli dressing for Asian zing
Provided by Katy Greenwood
Categories Lunch
Time 30m
Number Of Ingredients 12
Steps:
- Put the chicken breast between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Heat a griddle pan until hot. Rub the chicken with the oil, cook for 2-3 mins per side, or until cooked through. Set aside to cool.
- Mix together the rice vinegar, sugar and lime juice, stirring until the sugar is dissolved. Add the carrot, spring onions, cucumber and chilli.
- Split a sandwich baguette along the top. Stuff with the Little Gem leaves and shred the chicken on top. Pile on the carrot mixture and wrap or place in a plastic box. Put the sweet chilli sauce in a small portable pot and when it's time for lunch, pour over the sauce just before tucking in.
Nutrition Facts : Calories 439 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.6 milligram of sodium
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