Banh Xeo and Banh Khot Flour, Huong Xua Brand

Banh Xeo and Banh Khot Flour, Huong Xua Brand - Thin, crispy pancakes, not greasy, with a distinct green onion aroma, characteristic of Southern Vietnamese Banh Xeo, can also be used to make Banh Khot.

Ingredients

Rice flour (50%)
Starch (40%)
Sugar (5%)
Wheat flour (3%)
Salt (1%)
Turmeric powder (0.5%)

Instructions

For 500g Banh Xeo Flour, add 1 - 1.2 liters (kg) of water. For better results, add 1 tablespoon of cooking oil to the mixed batter.

How to make it

Step 1: Mix Banh Xeo and Banh Khot Flour, Huong Xua Brand with water until smooth.

Step 2: Heat a pan, add 1 tablespoon of oil, pork, shrimp, and onion and stir-fry briefly. Pour 1 ladle of batter into the hot pan and spread it thinly, add bean sprouts in the middle and cover for about 1 minute until cooked. Open the lid and add more oil to the edges of the pancake. When the edges are puffed up, golden and crispy, fold the pancake in half with a spatula and serve.