Thuy Diem Pham's Joy Pancake: A Vietnamese Culinary Delight
There is something uniquely charming and self-assured about a dish that names itself after the emotion it evokes. Bánh khoái, translating to "delight" or "joy" cake, is a crisp, savoury pancake hailing from Hue, the historic capital of Vietnam's central region. Traditionally accompanied by a rich hoisin dipping sauce, this version by Thuy Diem Pham introduces a lighter sesame nước chấm, maintaining the original's joyful texture and bold, satisfying flavours while utilising more readily available ingredients.
Recipe for Bánh Khoái (Joy Pancake)
This dish remains just as delightful without prawns; simply substitute them with smoked or marinated tofu and serve with sweet soy sauce for dipping. Purple perilla, also known as shisho leaves, can be found in most Asian food stores.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients
- 8 tbsp vegetable oil
- 4 eggs, beaten
- 280g cooked and peeled king prawns (jumbo shrimp), or ready-cooked prawns
- 4 spring onions, trimmed and finely chopped
- 200g beansprouts
- 4 tsp crispy fried shallots, for garnish
For the Batter
- 100g rice flour
- 25g plain flour
- ½ tsp salt
- 1 tsp sugar
- ½ tsp baking powder
- 1 tsp ground turmeric
- 300ml coconut cream (not coconut milk)
For the Sesame Nước Chấm
- 2 tsp white sesame seeds
- 400ml nước chấm (Vietnamese fish sauce)
For the Salad
- ½ fresh pineapple, peeled and cored
- 1 star fruit, or green (unripe) mango
- 2 baby gem lettuce, leaves separated
- 80g pea shoots
- 120g rocket
- 25g Thai basil
- 25g purple perilla
Instructions
- In a large bowl, whisk all the batter ingredients until smooth. In a small bowl, stir the sesame seeds into the nước chấm and set aside.
- Place a 20cm cast-iron skillet or nonstick frying pan over medium heat. Add two tablespoons of oil and, once hot, pour in approximately 75ml (five tablespoons) of the batter, swirling the pan to coat the base evenly.
- Drizzle over a tablespoon of beaten egg, then sprinkle with some prawns, spring onion, and beansprouts (if you prefer them softened; otherwise, reserve for the salad). Cook for about two minutes until the base is crisp and golden.
- Fold the pancake in half to enclose the filling and transfer to a plate. Repeat with the remaining oil, batter, and filling to make four pancakes.
- Slice the pineapple and star fruit or mango. Arrange them along with the remaining salad ingredients on a platter and place in the centre of the table. Garnish with crispy fried shallots.
- To serve, wrap pieces of pancake in lettuce with herbs and fruit, dip into the sesame nước chấm, and savour every joyful bite.
This recipe is an edited extract from One Pan Vietnam by Thuy Diem Pham, published by Quadrille at £22. It celebrates the vibrant essence of Vietnamese cuisine, offering a delightful experience for home cooks.
