The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Banh xeo


You'll need

160 ml vegetable oil or lard 1 onion, thinly sliced 450 gm pork belly, thinly sliced 2 garlic cloves, thinly sliced 2 tbsp hoisin sauce 1 tbsp fish sauce, or to taste Pinch of caster sugar 18 cooked tiger prawns, peeled 6 spring onions, thinly sliced 60 gm bean sprouts To serve: butter lettuce, Thai basil, mint and coriander   Batter 170 gm rice flour 2 tsp ground turmeric 280 ml coconut milk   Nuoc cham 80 ml (1/3 cup) fish sauce, or to taste 80 ml (1/3 cup) lime juice, or to taste 1 red birdseye chilli, thinly sliced 1 garlic clove, finely chopped 2 tbsp caster sugar

Method

  • 01
  • For batter, combine rice flour and turmeric in a bowl, then whisk in coconut milk and 280ml water. Set aside to rest (1 hour).
  • 02
  • Meanwhile, for nuoc cham, combine ingredients in a small bowl with 40ml water, whisk to combine and season to taste (it should taste sweet, salty, sour and hot).
  • 03
  • Heat 40ml oil in a wok over high heat, add onion and stir-fry until tender (1-2 minutes), add pork and garlic and stir-fry until golden (3-4 minutes), add hoisin and fish sauce and sugar, season to taste, toss to combine and set aside.
  • 04
  • Heat 20ml oil in a 22cm-diameter frying pan over high heat, add a ladleful of batter, swirl to cover pan thinly and cook until golden (3-4 minutes). Scatter one-sixth of pork mixture, prawns, spring onions and bean sprouts over half the banh xeo, fold over other half to cover filling, then slide onto serving plate and keep warm. Repeat with remaining oil, batter and filling, wiping pan with absorbent paper between batches, and serve with lettuce, herbs and nuoc cham.

Popular as both a street snack and an entrée in Vietnam, banh xeo are thin, crisp crêpes made with rice flour and stuffed with savoury ingredients. It's the sound of the batter hitting the hot oil that gives this dish (pronounced "bun sayo") its name: literally "sizzling cake". Though it's difficult to pinpoint its origins, one theory suggests it developed from the crêpe, introduced to Vietnam during the French colonisation in the 19th century.

The ingredients used in the batter, as well as the fillings, vary throughout Vietnam; the recipe we've used here is inspired by the banh xeo found in Ho Chi Minh City and the south. The batter calls for rice flour, coconut milk and turmeric; it's the turmeric which gives the distinctive hue. Traditionally, freshly extracted coconut milk would be used, and rice would be soaked and ground by hand to make the flour, but we've opted to keep things simple by using prepared ingredients here.

The thin, runny batter is ladled into a large flat crêpe pan or shallow wok greased with pork fat or vegetable oil and swirled quickly across the pan until it's very thin, crisp and golden, then the various fillings are added.

Chefs Mark Jensen and Pauline Nguyen from Sydney's Red Lantern believe banh xeo "typifies the Vietnamese obsession with fresh herbs, produce and texture" and there's no doubt freshness is key here. Banh xeo is best eaten as soon as it slides out of the pan, preferably broken into bite-sized bundles and eaten folded between butter lettuce with mustard greens, fresh leaves of coriander and Vietnamese mint. Keep things traditional by dipping it in nuoc cham - freshly prepared, of course.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Mar 2011

You might also like...

Laugenbrezel

recipes

Cassoulet

Jerk chicken with coconut rice and pineapple relish

recipes

Cinnamon sugar doughnuts

Chinese spring rolls

recipes

Chocolate mousse with pink grapefruit and vanilla cream

Tortillas

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×