How to make duck pancakes from the Mekong Delta using a non-stick pan with a lid

How to make Duck Pancakes

• 1

  Prepare the duck meat

  Wash the duck breast with white wine and coarse salt.

  This method helps the duck meat not to be slimy and minimizes the characteristic odor.

  Fillet the duck meat, keeping the skin to increase the fat content, then cut it into small pieces and chop finely.

  Marinate the duck meat with ginger, seasoning, fish sauce, and sugar for 15 minutes.

  

  

  

  
• 2

  Prepare the coconut heart

  Cut the coconut heart into thin strips and soak in diluted salt water to prevent browning.

  Stir-fry the coconut heart with fragrant fried garlic, seasoning to taste.

  

  
• 3

  Stir-fry duck meat and shrimp to make the filling

  Shrimp peeled and marinated with spices.

  After stir-frying the meat until cooked, add the shrimp and stir-fry together.

  Season again to ensure the filling is not too salty.

  
• 4

  Make dipping sauce

  Mix fish sauce with vinegar, water, and sugar.

  Minced garlic and chili added along with shredded radish and carrot.

  
• 5

  Prepare pancake batter

  Add pancake flour, crispy frying powder, turmeric, and prepared seasoning into a large bowl.

  Create a hole in the center, pour in coconut milk, and mix well. Then add 600 ml of water and continue mixing.

  Add one chicken egg to the mixture.

  Next, add 320 ml of soda.

  Add finely chopped green onions and let the batter rest for 30 minutes.

  

  

  

  
• 6

  Making Banh Xeo

  Cut the onion into wedges, then add the onion to the hot oil.

  Add the batter to the pan to cook.

  Add the filling of coconut heart, duck meat, and shrimp, then cover and wait for 30 seconds.

  Pour oil over the edges of the pancake to achieve the desired crispiness.