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Vietnamese Pancakes Filled With Rainbow Salad (based on Bánh Xèo)
COOKING WITH CAMILLA21Ingredients
30Minutes
610Calories
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Ingredients
US|METRIC
4 SERVINGS
- 225 grams rice flour (I use brown rice flour for extra fibre)
- 70 grams cornstarch (or arrowroot or tapioca starch)
- 1/2 tsp. salt (I use Himalayan pink salt)
- 1 tsp. ground turmeric
- 400 mL coconut milk
- 200 mL water
- 40 mL lime juice
- 40 mL fish sauce (vegetarian)
- 40 mL water
- 1 Tbsp. tamari (or coconut aminos)
- 1 Tbsp. sesame oil
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. brown sugar
- 1 red chilli (finely diced)
- 3 garlic cloves (crushed)
- 2 carrots (peeled and julienned)
- 200 grams red cabbage (sliced very thinly or julienned)
- 80 grams rocket
- 3 spring onions (sliced thinly on a diagonal)
- 100 grams mung bean sprouts
- 40 grams fresh herbs (coriander, mint, thai basil)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol |
| Sodium1550mg65% |
| Potassium810mg23% |
| Protein10g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber7g28% |
| Sugars11g |
| Vitamin A140% |
| Vitamin C80% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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