Bánh Xèo - Vietnamese rice pancake with salmon, avocado and mint
This recipe is a little adjusted for swedish or nordic ingredients and taste. I do have a recipe previously with totally vietnamese ingredients that tastes wonderful. Here is the link to that one as well. Click this linkBánh Xèo
White wine vinegar
Heat the oven to 150 celsius degrees
Rice pancake: whisk 2 1/4 dl rice flour, 2 teaspoons corn starch, 1 teaspoon curry, 1/2 teaspoon salt, 2 tbs chopped ginger, 1 egg and 2 1/4 dl water in a bowl.
Pour 2 tablespoons of Japanese soy in a greased oven pan. Add 300 g of salmon fillet with the skin side up in the pan of soy. Bake in the middle of the oven 15 - 17 min.
Dressing: Dice together 1 garlic slice, 1 red chilli and 1 tablespoon sugar. Mix 2 1/2 tablespoons white wine vinegar, 1 teaspoon of Japanese soy, finely ground and add juice from 1 lime.
Peel and coarse 250 g carrots. Put in a bowl and mix with half the dressing (the rest is used as sauce for serving).
Slice 1/2 avocado, slice 2 spring onions and pick the leaves from fresh mint, about a handful. Rinse a handful beansprouts.
Sprinkle some olive oil into a frying pan. Put in about 3/4 dl pancakemix, fry about ½ min per side. Put on a plate and do the same with the rest of the batter, a total of about 4 rice pancakes.
Fill the rice pancakes with salmon, avocado, spring onion, bean sprout, carrot sallad and mint. Turn over the other half of the pancake to a lid. It is really good to wrap in salad leaves and dip in the dipsauce as well.