How to make pancakes from falling snow

Making bánh xèo, a beloved Vietnamese savory pancake, is an art form that combines skill, flavor, and tradition. But what if you could put a whimsical twist on this classic dish by using snow as a key ingredient? This playful approach to cooking bánh xèo not only adds a fun element to the process but also creates a unique culinary experience that’s perfect for wintertime. In this guide, we’ll explore how to make bánh xèo from snow, step by step.

1. Gathering Your Ingredients

Before you start, you’ll need to gather all the necessary ingredients. Here’s what you’ll need for this frosty version of bánh xèo:

• Fresh Snow: 1 cup (Make sure the snow is clean and free of contaminants. You might want to collect it from a freshly fallen layer.)
• Rice Flour: 1 cup
• Coconut Milk: 1 cup (This gives the bánh xèo its rich, creamy texture.)
• Turmeric Powder: 1/2 teaspoon (For the classic yellow color.)
• Water: 1/2 cup (Adjust depending on the consistency.)
• Shrimp or Pork: 200 grams (Optional for a non-vegetarian version.)
• Mung Beans: 1/4 cup (Soaked and cooked.)
• Bean Sprouts: 1 cup
• Green Onions: Chopped, about 2 tablespoons
• Salt: 1/2 teaspoon
• Pepper: To taste
• Vegetable Oil: For frying

2. Preparing the Snow

The first step in making bánh xèo from snow is preparing the snow itself. Since snow is mostly water, you’ll use it as a substitute for part of the water content in the traditional bánh xèo batter.

• Collect Fresh Snow: Head outside and gather about 1 cup of fresh, clean snow. Be sure to choose a spot that’s untouched and away from pollutants.
• Melt the Snow: Place the snow in a bowl and let it melt naturally at room temperature. This melted snow will be used in place of some of the water in your batter.

3. Making the Bánh Xèo Batter

Now that you have your melted snow ready, it’s time to prepare the batter:

• Mix the Dry Ingredients: In a large mixing bowl, combine the rice flour, turmeric powder, salt, and pepper. Stir well to ensure the turmeric is evenly distributed.
• Add the Wet Ingredients: Slowly pour in the coconut milk and melted snow, stirring continuously to avoid lumps. Add additional water if necessary to achieve a smooth, slightly runny batter.
• Let the Batter Rest: Allow the batter to rest for about 15-20 minutes. This resting time helps the flour absorb the liquid, resulting in a better texture.

4. Preparing the Filling

While your batter is resting, you can prepare the filling for your bánh xèo:

• Cook the Protein: If you’re using shrimp or pork, sauté them in a pan with a little oil until fully cooked. Season with salt and pepper. Set aside.
• Prepare the Mung Beans: If you haven’t done so already, soak and cook the mung beans until they’re soft.
• Chop the Vegetables: Prepare the green onions and set out the bean sprouts. These will be added to the bánh xèo during the cooking process.

5. Cooking the Bánh Xèo

Cooking bánh xèo requires a bit of skill, but with some practice, you’ll get the hang of it:

• Heat the Pan: Heat a non-stick skillet over medium-high heat and add a tablespoon of vegetable oil. Swirl the oil to coat the pan evenly.
• Pour the Batter: Once the pan is hot, pour a ladleful of batter into the center, quickly tilting the pan to spread the batter thinly across the surface.
• Add the Filling: Immediately scatter the cooked shrimp or pork, mung beans, bean sprouts, and green onions over one half of the pancake.
• Cook Until Crisp: Allow the bánh xèo to cook until the edges start to lift from the pan and the underside is golden and crispy. This usually takes about 3-5 minutes.
• Fold and Serve: Fold the bánh xèo in half to cover the filling and slide it onto a serving plate. Repeat with the remaining batter and filling.

6. Serving Bánh Xèo

Bánh xèo is traditionally served with fresh herbs, lettuce leaves, and a dipping sauce known as nước chấm. Here’s how to serve it:

• Prepare the Herbs: Set out a platter with lettuce leaves, mint, cilantro, and perilla leaves. These fresh herbs are used to wrap the bánh xèo before dipping.
• Make the Dipping Sauce: In a small bowl, mix together fish sauce, lime juice, sugar, water, and minced garlic. Adjust to taste. This sauce adds a tangy, salty, and sweet flavor to the dish.
• Assemble and Enjoy: To eat, break off a piece of bánh xèo, wrap it in a lettuce leaf with some herbs, and dip it into the sauce. Enjoy the contrast of the crispy pancake, the fresh herbs, and the flavorful sauce.

7. Why Use Snow in Bánh Xèo?

Using snow in your bánh xèo batter adds an element of fun and creativity to the cooking process. The melted snow not only provides the necessary liquid for the batter but also lends a light, airy texture to the pancake. Additionally, this unique twist is a conversation starter and a great way to celebrate wintertime.

8. Tips and Tricks

• Use Fresh Snow: Always use freshly fallen snow for the best results. Avoid snow that has been sitting for too long, as it can absorb dirt and pollutants.
• Adjust the Consistency: Depending on how much snow you use, you might need to adjust the water content in the batter. Aim for a consistency that’s slightly runny but not too watery.
• Practice Makes Perfect: If your first few bánh xèo don’t turn out perfectly, don’t worry! It takes a bit of practice to master the technique, especially with the addition of snow.

Conclusion

Making bánh xèo from snow is a delightful and imaginative way to enjoy this traditional Vietnamese dish. By following this guide, you can create a crispy, flavorful pancake that’s infused with the essence of winter. Whether you’re looking to impress your friends or simply trying something new, bánh xèo made with snow is sure to be a hit. So the next time it snows, don’t just shovel it away – gather some up and head to the kitchen for a truly unique cooking adventure!