Vietnamese

Bánh Xèo (Crispy Vietnamese Pancake)

Name: Bánh Xèo (Crispy Vietnamese Pancake)
Total time: 45 min
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 1 cup rice flour; 1/2 tsp turmeric powder; 1/4 cup coconut milk; 1 cup water; 2 scallions, thinly sliced; 1/2 lb small shrimp, peeled; 1/2 lb pork belly, thinly sliced; 1 cup mung bean sprouts; Lettuce leaves and fresh herbs (mint, perilla, basil); Nước Chấm dipping sauce

Savory fried pancakes made of rice flour, water, and turmeric powder.

45 minutes

Serves 3

Main

Contains common allergens

Dairy Seafood Shellfish Wheat

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Instructions

6 steps

1
Prepare Batter: Whisk together rice flour, turmeric powder, coconut milk, water, and a pinch of salt until perfectly smooth. Stir in the sliced scallions. Let the batter rest for 30 minutes.

2
Cook Fillings: Heat a large non-stick skillet over medium-high heat with a drizzle of oil. Quickly sauté a few slices of pork belly and shrimp until just pink.
3
Pour Batter: Give the batter a quick stir. Pour a thin layer (about 1/3 cup) into the hot skillet, swirling the pan immediately to coat the entire bottom evenly.
4
Add Sprouts and Cover: Scatter a handful of bean sprouts over one half of the pancake. Cover the skillet with a lid and steam for 2-3 minutes.
5
Crisp the Pancake: Remove the lid, lower the heat to medium, and drizzle a little extra oil around the edges. Cook uncovered for another 3-4 minutes until the bottom is deeply golden and very crispy.
6
Fold and Serve: Fold the pancake in half over the fillings like an omelet. Slide it onto a plate. Serve immediately with fresh lettuce, herbs, and Nước Chấm. To eat, wrap a piece of the crispy pancake in lettuce with herbs and dip.

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