Banh Xeo - Vietnamese Pancakes with Soykei Scrambled Tofu and Smoked Salmon
15min
4 pers.
20min
Firm tofu
Lunches and brunches
Comforting Recipes
Ingredients
For the pancakes:
200g rice flour
1 tsp turmeric powder
250ml water
50ml coconut milk
100ml light beer
4 green onions, finely chopped
2–3 sprigs fresh dill, chopped
vegetable oil for cooking
For the fillings:
1 generous piece hot-smoked salmon, sliced or diced
400g firm Soykei tofu, well-drained and patted dry
½ tsp turmeric powder
fish sauce
fresh herbs to taste: cilantro, dill, mint
sprouted beans
lime wedges
nuoc cham sauce (see recipe in the notes)
Preparation
- For the pancake batter: In a large bowl, combine the flour and turmeric, then add the water, coconut milk, and beer. Finish by adding the chopped green onion and dill. Let the batter rest in the refrigerator for a few minutes. This step can be done the day before.
- For the scrambled tofu: Drain and pat dry the Soykei firm tofu, then crumble it with your hands. Pat dry again. Heat a large nonstick skillet with a little vegetable oil. Sauté the tofu over medium-high heat for a few minutes until lightly browned, stirring occasionally. Season with pepper and add ½ teaspoon of turmeric to taste. Season with a dash of fish sauce at the end of cooking. Keep warm. Wipe the skillet clean.
- To cook the pancakes: In the same skillet, heat a small amount of oil again and pour in a small amount of the pancake batter, quickly tilting the skillet to spread it into a thin layer over the entire surface. Cook without flipping for 3 to 5 minutes, until the edges are golden brown and the bottom begins to crisp. Keep warm.
- Serve the crêpes on large plates and top generously with scrambled tofu, bean sprouts, and a mixture of cilantro, mint, and dill. Finish with a lime wedge and a generous drizzle of nuoc cham sauce (see note).
NOTE
Nuoc cham sauce is a staple of Vietnamese and Cambodian cuisine made with fish sauce (nuoc mam). It is often used as a condiment on various dishes or as an accompaniment to spring rolls. It’s also used to spice up stir-fries, rice dishes, noodle dishes, or fresh salads. It’s easy to make and keeps for quite a while. You can find it in some Asian grocery stores, but here’s a quick homemade recipe.
INGREDIENTS
3 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons rice vinegar
juice of 1 lime
2 cloves garlic, finely chopped
1 or 2 bird’s eye chilies, finely chopped
PREPARATION
- Combine all ingredients until the sugar dissolves, then refrigerate. Nuoc Cham sauce will keep for over a week in the refrigerator.
Yield: about 125 ml (½ cup) of sauce
Photos and recipe: Jonathan Michaud
