Bánh Xèo

Name: Bánh Xèo
Cook time: 60 min
Yield: 4 servings
Cuisine: VN

🇻🇳 Vietnam60 minPork

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Servings

Ingredients

Proteins

200 g Pork belly
200 g Shrimp
4 tbsp Fish sauce

Aromatics

2 stalks Spring onions
1 whole Yellow onion
0.25 tsp Black pepper
2 cloves Garlic
2 pcs Bird's eye chilies
1 bunch Thai basil

Sauces & Seasonings

250 g Rice flour
50 g Tapioca starch
1 tsp Turmeric powder
1 tsp Salt
2 tbsp Vegetable oil
4 tbsp Sugar

Vegetables

200 g Bean sprouts
1 head Lettuce

Other

400 ml Coconut milk
320 ml Water
2 tbsp Lime juice
1 bunch Fresh mint
1 bunch Perilla leaves

Instructions

1
In a large bowl, whisk together rice flour, tapioca starch, turmeric powder, and 1/2 tsp salt.
2
Gradually add coconut milk and 200ml water, whisking until smooth.
3
Stir in sliced spring onions. Let the batter rest for at least 30 minutes.
4
In a small bowl, dissolve sugar in 120ml warm water.
5
Add fish sauce, lime juice, minced garlic, and minced chilies (if using). Stir well and set aside.
6
Heat 1 tbsp vegetable oil in a large non-stick skillet or a bánh xèo pan over medium-high heat.
7
Add thinly sliced pork belly and cook until browned and rendered, about 3-5 minutes.
8
Add shrimp and cook until pink, about 2 minutes. Remove pork and shrimp from the pan and set aside.
9
Add the remaining 1 tbsp vegetable oil to the pan. Sauté sliced yellow onion until softened, about 2-3 minutes.
10
Add bean sprouts and 1/2 tsp salt and black pepper. Sauté briefly until slightly wilted, about 1 minute. Remove from pan and set aside.
11
Wipe the pan clean and return to medium-high heat. Add a small amount of vegetable oil to coat the bottom.
12
Pour about 1/2 cup of batter into the hot pan, tilting the pan to spread it thinly and evenly.
13
Immediately scatter a portion of the cooked pork, shrimp, and sautéed bean sprout mixture over one half of the pancake.
14
Cover the pan and cook for 3-4 minutes until the edges are crispy and golden brown. The center should be set.
15
Remove the lid. Fold the pancake in half and transfer it to a serving platter.
16
Repeat steps 11-15 with the remaining batter and filling ingredients.
17
Serve the hot Bánh Xèo immediately with fresh lettuce leaves and various herbs. Guests wrap pieces of the pancake in lettuce with herbs and dip into the Nuoc Cham.

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Ingredients

Proteins

200 g Pork belly
200 g Shrimp
4 tbsp Fish sauce

Aromatics

2 stalks Spring onions
1 whole Yellow onion
0.25 tsp Black pepper
2 cloves Garlic
2 pcs Bird's eye chilies
1 bunch Thai basil

Sauces & Seasonings

250 g Rice flour
50 g Tapioca starch
1 tsp Turmeric powder
1 tsp Salt
2 tbsp Vegetable oil
4 tbsp Sugar

Vegetables

200 g Bean sprouts
1 head Lettuce

Other

400 ml Coconut milk
320 ml Water
2 tbsp Lime juice
1 bunch Fresh mint
1 bunch Perilla leaves

Instructions

In a large bowl, whisk together rice flour, tapioca starch, turmeric powder, and 1/2 tsp salt.

Gradually add coconut milk and 200ml water, whisking until smooth.

Stir in sliced spring onions. Let the batter rest for at least 30 minutes.

In a small bowl, dissolve sugar in 120ml warm water.

Add fish sauce, lime juice, minced garlic, and minced chilies (if using). Stir well and set aside.

Heat 1 tbsp vegetable oil in a large non-stick skillet or a bánh xèo pan over medium-high heat.

Add thinly sliced pork belly and cook until browned and rendered, about 3-5 minutes.

Add shrimp and cook until pink, about 2 minutes. Remove pork and shrimp from the pan and set aside.

Add the remaining 1 tbsp vegetable oil to the pan. Sauté sliced yellow onion until softened, about 2-3 minutes.

Add bean sprouts and 1/2 tsp salt and black pepper. Sauté briefly until slightly wilted, about 1 minute. Remove from pan and set aside.

Wipe the pan clean and return to medium-high heat. Add a small amount of vegetable oil to coat the bottom.

Pour about 1/2 cup of batter into the hot pan, tilting the pan to spread it thinly and evenly.

Immediately scatter a portion of the cooked pork, shrimp, and sautéed bean sprout mixture over one half of the pancake.

Cover the pan and cook for 3-4 minutes until the edges are crispy and golden brown. The center should be set.

Remove the lid. Fold the pancake in half and transfer it to a serving platter.

Repeat steps 11-15 with the remaining batter and filling ingredients.

Serve the hot Bánh Xèo immediately with fresh lettuce leaves and various herbs. Guests wrap pieces of the pancake in lettuce with herbs and dip into the Nuoc Cham.