Tdg Banh Xeo (Vietnamese Pancakes)

1. 1

   Heat a tablespoon of oil in a skillet and add the gow choy, cooking gently without browning.

2. 2

   Meanwhile mix the flours and spices and stir in the water. Let the batter sit as the chives cook, then check the consistency. You may need 2-4 tablespoon more water for a slack batter that can be spread in the pan but does not run or have water showing.

3. 3

   Add the cooked chives or scallions to the batter.

4. 4

   Wipe out the skillet and get it hot but not smoking. Add a teaspoon of oil, then half the batter in the middle of the pan. Use a wooden spoon working from the center to gently smooth out a pancake about 1/4 inch thick.

5. 5

   When set, loosen the edges and shake the pan so the pancake slides around. Slide it onto a pizza pan, add a little more oil to the pan, and cook the other side.

6. 6

   Repeat for the second pancake.

7. 7

   Serve in quarters, with chutney or fried eggs. Or, with lettuce leaves. Pick up a piece of pancake and a basil leaf or some sprouts with a lettuce leaf, dip it in an asian dipping sauce (peanut chile or whatever).

* Per serving · 4 servings · Values may vary.