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Mekong Sizzling Pancake
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Crispy turmeric crepe with shrimp, pork and bean sprouts.
Nutrition (per serving)
450Calories
28gProtein
45gCarb
12gFat
5gFiber
15mgIron
Ingredients
- 300g bột bánh xèo
- 200ml nước cốt dừa
- Tôm, thịt ba chỉ, giá đỗ
- Bột nghệ, hành lá
- Rau sống, nước mắm chua ngọt
Tools needed
Cooking steps
1
Pha bột với nước cốt dừa, nước, bột nghệ và hành lá.
2
Ướp sơ tôm thịt với chút gia vị.
3
Rửa rau sống, để ráo.
4
Làm nóng chảo, xào tôm thịt rồi đổ bột láng mỏng.
5
Rắc giá, đậy nắp 1–2 phút cho chín, mở nắp chiên giòn.
6
Gập đôi bánh, lấy ra khi vỏ vàng giòn.
Chef tips
- Use beef marrow bones for a naturally sweet, moderately rich broth
- Avoid a hard boil while simmering to keep the broth crystal clear
- Slice the beef very thin (2-3mm) so it cooks when the hot broth is poured
- Use rock sugar instead of white sugar for a clean, delicate sweetness
- For a better broth, add 1-2 grilled shallots
Common mistakes & fixes
- Cloudy broth: Caused by boiling too hard. Fix: skim foam regularly and keep the heat low.
- Tough beef: Caused by slicing too thick. Fix: slice very thin or use tender cuts.
- Mushy noodles: Caused by blanching too long. Fix: 20-30 seconds is enough.
Variations
- Rare & well-done pho: Swap shank for rare beef, quickly blanched in the broth.
- Red-wine pho: Add red wine while simmering the broth.
- Vegetarian pho: Replace beef bones with simmered mushrooms and vegetables.
Storage
- Broth keeps 2-3 days refrigerated or 1 month frozen
- Noodles are best used fresh, not stored long
- Cooked beef keeps 1-2 days refrigerated
Frequently asked questions
Q: How long should beef pho simmer?
A: The broth is best simmered 3-4 hours on low heat to extract sweetness from the bones.
Q: How to get a clear broth?
A: Skim foam regularly, stir little, and simmer on low heat.
Q: What noodles should I use?
A: Use fresh, thin, medium-width pho noodles so they stay firm.
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