Bánh Xèo (Crispy Vietnamese Pancake)
Savory fried pancakes made of rice flour, water, and turmeric powder.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Bánh Xèo (Crispy Vietnamese Pancake) to your week, check it against your household's allergens, and build the shopping list automatically.