The addition of mung bean sprouts made in your own kitchen really fills out this meal. I did a bit of research, and I found this post rather helpful. My method was to rinse and soak the mung beans overnight. Then I transfered the beans to a stainer, covered with plastic wrap, placed over a bowl, and put them in a cool place on my cupboard. I washed the with cold water every 8 to 12 hours, being careful not to shake up the beans, and replaced the plastic wrap. I repeated this for 4 days and ended up with tender, plump and delicious home-sprouted mung beans ready to eat.
Raw vegetables and herbs are such a treat and pair so well with these fried pancakes. The sauce is simply divine. And yes, mushrooms too. I shared with friends but I was tempted to be greedy and eat these all myself.
I am sharing this with Jac's Bookmarked Recipes, an event started by Ruth's Kitchen Experiments. I am also submitting this to May's My Legume Love Affair, a truly popular event started by lovely Susan of The Well Seasoned Cook and hosted this month by Priya of Mharo Rajasthan's Recipes. We can never have enough delicious recipes including a healthy dose of legumes.
|Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)|
|Recipe by Lisa Turner|
Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi
Published on May 2, 2012
An astonishingly delicious light savory Vietnamese pancake stuffed with raw vegetables, herbs and mushrooms, and served drizzled with a fragrant spicy light sauce — Bánh Xèo (literally "sizzling cake") is an extraordinary dinner to serve special guests
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Note on making mung bean sprouts at home: Rinse mung beans and soak overnight in water. Drain and transfer to a strainer, cover with plastic wrap, and place over a bowl. Store in a cool place and rinse every 8 to 12 hours with cold water for 4 days, replacing the plastic wrap after every rinse. Rise gently without shaking the beans. You may also want to line the strainer with cheese cloth.
More Asian recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Massaman Curry with Paneer Cheese
Vegetarian Miso Soup
Quinoa and White Bean Salad with Wasabi and Roasted Asparagus
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