pjjehg wrote on 16 Aug 2005 in rec.food.cooking

>
> "Kiwanda"wrote ...
> > Folks-
> >
> > I tried making Banh Xeo for the first time tonight and the result
> > wasn't quite what I'd hoped for. I think I made the batter too thick,
> > and perhaps didn't have enough oil in the pan...at any rate the
> > pancake came out about as thick as a "regular" western pancake. When
> > I've had Banh Xeo in resturants it's been more like a crepe and
> > crispy. Is there a secret technique to making these right? Do I just
> > need to cook them in a wok with a lot of oil, rather than trying to
> > use a skillet?
> >
> > For those that may not be familiar with "Banh Xeo," it is often
> > listed as "happy pancake" or "Hanoi pancake" on Vietnamese resturaunt
> > menus. It's a thin, crispy pancake made of rice flour and coconut
> > milk, filled with shrimp, pork, bean sprouts, etc. and eaten wrapped
> > in lettuce with nuoc cham. They are *really* delicious...the ones I
> > made tonight tasted OK but the texture was definately wrong as they
> > were too thick/doughy.
> >
> > I'd appreciate any hints anyone can offer!
> >
> > Thanks,
> >
> > Kiwanda
>
> I can't offer any help but, WOW!, these sound wonderful. Posting your
> recipe for the "pancake" would help others help you. Posting more
> information/recipes for the filling would make me happy.
>
> Pam
>
>
>

Perhaps like french crepes the secret lies in letting the batter rest for
a while.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.