Tommy’s Baby Bánh Xèo How-To Video

Ingredients

• 1 ½ cups rice flour
• ¼ corn potato/corn flour
• 400ml coconut milk
• 1 pinch salt and sugar
• 2 tsp of turmeric
• 1 thinly sliced onion
• 1 carrot, shredded
• ¼ cabbage, shredded
• 2 tbsp sesame oil
• 2 tsp fish sauce
• 400ml water
• 500g pork mince (or whatever mince preferred)
• Herbs (e.g. mint, coriander)
• Additional fillings for crepe (e.g. cucumber, spinach)

Recipe

1. In a bowl, mix coconut milk and flours together with a whisk.
2. Add salt, sugar and turmeric into mixture and mix together.
3. Add water and mix evenly.
4. Heat a non-stick pan on medium. Place a drizzle of oil onto the pan and pour ½ cup of the batter and swirl around to cover pan.
5. Cook on medium for approximately 4 minutes; remove from pan and place on plate.
6. Continue cooking process for the rest of the batter.
7. Place sesame oil onto hot pan on medium heat until the pan is adequately heated.
8. Fry onions, carrot, cabbage and pork in the pan (may need to be done in batches).
9. Set aside for later to cool.
10. To assemble, place crepe on a plate, add your fillings (parents can add herbs here) and enjoy!

Nước Mắm Dipping Sauce (For Parents)

Ingredients

• 4 tbsp fish sauce
• 6 tbsp warm water
• 6 tbsp white sugar
• 1 lime, juiced
• 1 garlic clove, minced
• 2 minced birds eye chillies

Recipe

Mix all ingredients in a jar or bowl, until sugar is well dissolved.

For information on our Only About Children Food Ambassador, MasterChef Tommy Pham, click here.

Learn more great recipes from MasterChef Tommy Pham:

Tommy’s Wholemeal, Spinach and Mango Pancakes

Tommy’s Oatmeal Cookies

Tommy’s Savoury Scroll Lollipops