I recently had an opportunity to travel through SouthEast Asia. As with most of my life, food punctuated the best moments of the trip, and this recipe was certainly a highlight of the journey. The name of this dish “Xeo” comes from the sizzling sound that the batter makes as it hits the hot pan. Often in larger cities, they are made frying pan sized and torn apart to be eaten. In the village that my mother grew up in they’re made the size of street tacos and are served 2-3 per person. This is the way that I prefer to eat them because the balance of ingredients is better. In my mother’s village of Phu Hai, fhesh rice flour can be bought at the daily markets, but in this recipe, the Vitamix is an essential tool to make everything from the rice flour, to the dipping sauce, to the coconut milk. Give it a try and tell me what you think!
Recipe after the jump!
Outstanding meal from chef Page Pressley and team from Uchiko tonight! http://instagram.com/p/eeA9rJLcDF/