Vietnamese Chicken Pancakes With Shrimps Bhan Ga Recipes

BANH XEO (VIETNAMESE SHRIMP PANCAKES)

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.

VIETNAMESE CHICKEN PANCAKES WITH SHRIMPS (BHAN GA)

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.

VIETNAMESE CHICKEN BAGUETTES (BHAN MI)

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.