Senegalese-style Bánh ướt

Ingredients

In this Senegalese adaptation of Bánh ướt, we incorporate Senegalese spices and flavors to create a unique twist. The traditional Vietnamese rice crepes are prepared with a Senegalese touch, using local ingredients and techniques. The peanut sauce is also infused with Senegalese spices, adding a distinct flavor profile to the dish. We alse have the original recipe for Bánh ướt, so you can check it out.

• For the rice crepes: For the rice crepes:
• 2 cups (470ml) rice flour 2 cups (470ml) rice flour
• 1 cup (235ml) coconut milk 1 cup (235ml) coconut milk
• 1 cup (235ml) water 1 cup (235ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the peanut sauce: For the peanut sauce:
• 1 cup (235ml) unsalted peanuts, roasted and ground 1 cup (235ml) unsalted peanuts, roasted and ground
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cayenne pepper 1 teaspoon ground cayenne pepper
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (235ml) vegetable broth 1 cup (235ml) vegetable broth
• Salt to taste Salt to taste
• For garnish: For garnish:
• Fresh cilantro leaves Fresh cilantro leaves
• Crushed peanuts Crushed peanuts

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, whisk together the rice flour, coconut milk, water, and salt until smooth. Let the batter rest for 30 minutes.
2. 2.
   Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a ladleful of the rice batter onto the pan and swirl it around to create a thin crepe. Cook for 1-2 minutes until the edges start to lift. Repeat with the remaining batter.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the tomato paste, ground cayenne pepper, ground cumin, and ground coriander to the pan. Cook for 1-2 minutes to release the flavors.
5. 5.
   Stir in the roasted and ground peanuts, followed by the vegetable broth. Simmer the sauce for 5-7 minutes until it thickens slightly. Season with salt to taste.
6. 6.
   To serve, place a few rice crepes on a plate and generously drizzle them with the peanut sauce. Garnish with fresh cilantro leaves and crushed peanuts.

Treat your ingredients with care...

• Rice flour — Make sure to use a fine rice flour for the crepes to achieve a smooth texture.
• Coconut milk — Shake the can of coconut milk well before measuring to ensure an even consistency.
• Ground cayenne pepper — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder sauce.

Tips & Tricks

• If the rice crepes stick to the pan, lightly grease it with oil before pouring the batter.
• For a creamier peanut sauce, you can add a splash of coconut milk to the sauce while simmering.
• Customize the spiciness of the sauce by adjusting the amount of cayenne pepper.
• Serve the Senegalese-style Bánh ướt warm for the best flavor and texture.
• Leftover crepes can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Senegalese-style Bánh ướt as a main dish accompanied by a fresh salad or steamed vegetables. It can also be enjoyed as an appetizer or snack.

Presentation advice

Arrange the rice crepes on a platter, slightly overlapping each other. Drizzle the peanut sauce generously over the crepes, allowing it to cascade down the sides. Garnish with fresh cilantro leaves and crushed peanuts for an enticing presentation.