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?

I do not know if this will be of interest to you but upon reading your
post i was immediately reminded of a Philippine 'wrapper' that is made
with rice flour & water "mixed to a fluid paste the consistency of heavy
cream." I do not see why you could not add some coconut to this.

The actual cooking technique may be of special interest.

Lumpia wrappers
--------------------

2 cups rice flour

2 cups cold water

vegetable oil for frying

Combine the flour and water in a bowl and stir vigorously until they
form a smooth, fluid paste with the consistency of heavy cream.

Set a heavy 8 inch skillet, preferably one with a non - stick cooking
surface, over moderate heat for about 30 seconds. Dip a pastry brush in
the vegetable oil and spread a light film of oil evenly over the bottom
and sides of the pan. Then immerse the tip of a 2 inch wide brush in
the flour paste and, with 5 or 6 slightly overlapping strokes, cover the
entire bottom of the pan with a thin sheet of the paste. Cook the
pastry for a few seconds until it begins to curl away from the edges of
the pan. Immediately lift the wrapper out with your fingers and
transfer it to a strip of lightly floured wax paper.

Brush the skillet with oil again and cook the next wrapper in the same
fashion. Repeat until all of the paste is used, oiling the pan lightly
before making each wrapper. The wrappers may be stacked one on top of
the other, floured side down, then covered with foil or plastic wrap
and kept at room temperature for not more than 2 hours.

Makes about 24 eight inch round wrappers.
---
Joseph Littleshoes

>
>
> 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