FCA CENTRAL FLORIDA

BAHN XEO (VIETNAMESE STUFFED RICE PANCAKE)

From: Chicago Tribune (March 1, 2000)

(Adapted from "The Foods of Vietnam," by Nicole Routhier.
Ingredients may be found at Asian or Thai food markets.)

Preparation time: 30 minutes
Chilling time:  30 minutes

Crepe Batter:

3/4 cup dried yellow mung beans
2 cups coconut milk
1 cup plus 2 tablespoons rice flour
1/2 teaspoon each: sugar, salt
1/4 teaspoon turmeric

Filling:

1/4 pound pork tenderloin, cut into 1/4-
 inch slices
1/2 pound medium shrimp, shelled,
 deveined, halved lengthwise
1 1/2 tablespoons fish sauce (nuoc nam
 or nam pla)
4 cloves garlic, minced
1/4 teaspoon sugar
freshly ground pepper
5 tablespoons vegetable oil
1 large yellow onion, thinly sliced
1/4 pound mushrooms, thinly sliced
2 cups bean sprouts

1)  For crepes, cover beans with water; soak 30 minutes. Drain;
     reserve 1 cup of the beans. Blend remaining beans with coconut milk
     in blender or food processor to fine puree. Add rice flour, sugar, salt,
     and turmeric; blend. Pour batter into bowl; refrigerate.
2)  Boil reserved mung beans until tender, 10 minutes. Drain;set aside
     to cool. Combine pork, shrimp,  fish sauce, garlic, sugar and pepper
     to taste in medium bowl. Cover; refrigerate 30 minutes.
3)  Heat 2 tablespoons of the oil in wok or large skillet over medium-
     high heat. Stir-fry pork and shrimp 1 minute; remove from pan. Add 1
     tablespoon of the oil, onions and mushrooms; stir-fry 4 minutes.
     Add bean sprouts, cooked mung beans, pork and shrimp; stir-fry 2
     minutes. Remove to platter; cover with foil to keep warm.
4)  Heat 1 teaspoon of the oil in 8-inch non-stick skillet over medium-high
     heat. Stir crepe batter; pour 1/3 cup batter into pan. Tilt pan to spread
     mixture into thin circle. Spoon pork-shrimp mixture onto half of
     crepe. Cover pan; cook until crepe is crispy on bottom and cooked
     through, 2 minutes. Fold crepe over filling; slide pancake onto
     service platter. Repeat with remaining oil, batter and filling

Nutrition information per serving
Calories= 525
Fat= 30 g
Saturated fat= 16 g
5 calories from fat= 49
Cholesterol= 70 mg
Sodium= 620 mg
Carbohydrates= 46 g
Protein= 23 g
Fiber= 8 g