Bánh Xéo

Chicken Marinade

1. Pour the sugar onto a non-stick fry pan on a medium heat, push the sugar around to ensure it doesn’t burn.

2. After about two minutes you will see the sugar beginning to clump, keep stirring.

3. At the four-minute mark the sugar will begin to bubble, have the tempered water ready to add once the mixture foams.

4. At the six-minute mark the sugar will foam, add a little of the water (careful it will sizzle) once the sizzle calms add the rest of the water and turn off the heat.

5. Pour the mixture into a heatproof jug and leave on the counter to cool.

6. Dice the chicken into small pieces approximately 1x1cm and place in the fridge until ready to cook.

7. NOTE: for best results you could tenderise the chicken by using the velveting method.

8. Once the marinade has cooled to at least 40c you can 104f pour over the chicken along with the garlic and stir.

Bún Chá

1. Pour the fish sauce, rice vinegar and water into a small pot.

2. Bring the pot to a simmer on a medium to low heat for only 1 minute.

3. Pour into a heatproof jug and let the mixture fully cool.

Vegetable and Herbs

1. Julienne the carrot and jicama, this is for the pancake filling. Place on a plate ready to add to the chicken.

2. Dice the onion ready to add to the pancake filling.

3. Mince the garlic and the chilli, place half of the garlic in a bowl with the chilli this will be for the bún chá. The other half of the garlic is for the chicken so this can be left off to the side in a separate ramekin.

4. Wash the herbs you wish to wrap in lettuce and leave to the side to airdry on a tea towel. Pull the lettuce leaves off the stem, wash any sand off the lettuce and let drip dry.

Bánh Xéo Mixture

1. Add the bánh xéo mixture to a large bowl.

2. Add water and whisk combined.

3. Add coconut cream and whisk until combined.

4. Add eggs and turmeric and whisk until combined.

5. Set the mixture to the side ready to cool.

6. Once the mixture is at room temperature add the garlic and chilli, mix and add to a ramekin ready to dip for pancake into.

COOKING METHOD

Filling

1. In a fry pan add some vegetable oil and toss in the onion, cook until translucent.

2. Add the chicken mixture until 90% cooked then…

3. Add the carrot and jicama to the chicken and stir.

4. Once the vegetables begin to soften and the chicken is cooked all the way through transfer into a bowl and place a plate over the top to continue to soften the vegetables.

Bánh Xéo

1. In a clean fry pan add some vegetable oil and heat, swish around before discarding.

2. Add half a cup of the pancake batter to the hot fry pan and immediately tilt the pan to coat the base of the pan with the batter.

3. Reduce the heat to a medium high temperature and every 20 seconds gently try to move the pancake.

NOTE: don’t force it as it may tear.

4. Once the pancake has fully removed from the base add 3 tbsp of vegetable oil under the pancake and tilt to the fry pan over the flame and crisp the sides.

NOTE: move the pancake around gently to crisp the entire rim.

5. Once the edges of the pancake are crispy lay the pan flat and crisp the rest.

NOTE: you will see the pancake dry out, this is the desired outcome.

6. Add generous amount of the filling to one side of the pancake and fold the other side of the pancake over.

SERVING

1. On a tray with the lettuce, fresh herbs and dipping sauce place the bánh xéo next to it and either cut with scissors or a knife into strips from the base to the edge.

2. Add a piece of the pancake to a large piece of lettuce along with sprigs of fresh herbs.

3. Tightly wrap and dip into the bún chá