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Yields: 6 servings
1 3/4 cups rice flour
1/4 cup wheat flour
1 to 1 1/2 cup unsweetened coconut milk
1 cup water
1 tsp turmeric powder
1 tsp superfine sugar
2 scallions, thinly sliced into rings
2 tsp sea salt
2 tsp black peppercorns, freshly ground
1/2 tsp curry powder
8 Tbs canola oil
1 cup dried mung beans
1 block tofu, firm
1 small yellow onion, thinly sliced
1 pack enoki mushrooms, cut in half
2 cups shitake mushrooms, sliced
4 cups fresh bean sprouts
1 Persian cucumber , sliced
1/2 bunch fresh Thai basil
1/2 bunch fresh Asian mint
3 Tbs pickled garlic
6 dipping bowls nc chm condiment
2 Tbs fresh red bird chili peppers, sliced
In a bowl wash the mung beans thoroughly. Pick out and discard any bad-shaped beans and little stones then soak them for at least 3 hours before cooking. It`s best to let the beans soak overnight.
Place the mung beans in a sauce pan, cover with water and bring to a boil, then lower to medium low heat for 20 minutes. The beans should be soft and tender. Set aside.
Cut the piece of tofu into 1/4 to 1/2 inch even slices. Pour the oil in a big pan, add the sliced serrano peppers and cook until they soften. Remove the pepper slices from the pan and set aside in a plate. The reason for cooking the serrano peper first is to provide a nice aroma to the oil. Pan fry the slices until slightly golden. Don`t overcook the pieces or they`ll start to get hard. Transfer all the tofu to a paper towel and let it cool down.
Cut the pieces of tofu into very thin slices. Set aside on a plate.
In another bowl, whisk the flours together with coconut milk and water. Add the turmeric, sugar, curry and scallions. Season with 1 teaspoon of salt and pepper. The flour should be stirred up well. Make sure there are no lumps. Add 2 tablespoons of oil. Let the batter stand for at least 1 hour in a cool place.
You can keep the batter in the refrigerator up 2-3 days.
In a fry pan or a skillet, heat 2 tablespoons of oil over high heat. Add the slices of onions and shallots, the shredded tofu, the slices of shitake mushrooms and the enoki mushrooms. Stir fry for about 2 -3 minutes. Salt and pepper. Transfer to a plate. Set aside.
Stir the rice flour batter and ladle 1/3 cup of it into the pan. Tilt the pan to distribute the batter evenly. Keep the heat high. Cover when the edges start to dry a little, and cook until the sides of the crepe turn deep brown and curl up, about 3-4 minutes.
Spoon some mung beans and the mushroom mixture and place a few bean sprouts onto the banh xeo. Cover for another couple of minutes. Fold it in half using a wide spatula and slide it onto a warm plate.
Wipe pan clean with a paper towl and repeat the same procedure. Pour a little more oil into the pan before beginning the next crepe.
Serve the banh xeo with a nc chm sauce on the side. You can eat it wrapped in lettuce filled with basil and mint or just simply plain.