Spinach and Bell Pepper Bánh Xèo
A vibrant Vietnamese-style savory pancake filled with a flavorful mixture of spinach, bell peppers, and herbs, served with a refreshing lemon dipping sauce.
- Prep
- 15 min
- Cook
- 15 min
- Total Time
- 30 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Asian
Ingredients
- 2mediumbell peppers, sliced into thin strips
- 4cupsspinach, roughly chopped
- 1wholelemon, juiced
- 1/4cupcilantro, chopped
- 1/4cupmint, chopped
- 2wholegreen onions, sliced
- 1cuprice flour
- 1cupcoconut milk
- 1/2cupwater
- 1/2tspsalt
- 2tbspsvegetable oil
Step-by-Step
- 1
In a medium bowl, whisk together the rice flour, coconut milk, water, and salt until a smooth batter forms.
5m - 2
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add the sliced bell peppers and sauté for 2-3 minutes until slightly softened.
3mmedium-high heat - 3
Add the chopped spinach to the skillet and continue cooking for 2-3 minutes, stirring frequently, until the spinach is wilted.
3mmedium-high heat - 4
Remove the bell pepper and spinach mixture from the skillet and set aside. Wipe the skillet clean.
2m - 5
Heat the remaining 1 tablespoon of vegetable oil in the skillet over medium-high heat. Ladle about 1/4 cup of the batter into the hot skillet, tilting the pan to spread the batter evenly. Cook for 2-3 minutes until the edges are crispy and the center is set.
5mmedium-high heat - 6
Arrange a portion of the bell pepper and spinach mixture on one half of the pancake. Fold the other half over the filling. Cook for an additional 1-2 minutes, then transfer the bánh xèo to a plate.
4mmedium-high heat - 7
Repeat the process with the remaining batter and filling to make 4 pancakes total.
8mmedium-high heat - 8
Serve the bánh xèo immediately, garnished with chopped cilantro, mint, and green onions. Provide the lemon juice as a dipping sauce.
2m