Entree: Vietnam – Saigon / Ho Chi Minh City – Bánh Xèo (Crispy Vietnamese savory rice pancake filled with pork, shrimp, and bean sprouts)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- Batter:
  - 2 cups (240 g) rice flour
  - 1 1/2 cups (360 ml) coconut milk
  - 1 1/4 cups (300 ml) water
  - 1 tsp (2.5 g) turmeric powder
  - 1 tsp (6 g) salt
  - 4 scallions, thinly sliced
- Filling:
  - 8 oz (225 g) pork belly or thinly sliced pork shoulder, sliced into bite-size strips
  - 12 medium shrimp, approx. 12 oz (340 g) peeled and deveined
  - 4 cups (320 g) bean sprouts, trimmed
  - 1/4 cup (50 g) split mung beans, soaked 30 minutes and drained (optional, cooked)
  - 3 tbsp (45 ml) vegetable oil for frying, plus more as needed
- Herbs and accompaniments:
  - Lettuce leaves for wrapping
  - 1/2 cup (15 g) fresh mint leaves
  - 1/2 cup (15 g) fresh cilantro leaves
  - 1/2 cup (15 g) fresh Thai basil or perilla if available
- Nước chấm (dipping sauce):
  - 1/4 cup (60 ml) fish sauce
  - 1/4 cup (60 ml) fresh lime juice
  - 1/2 cup (120 ml) warm water
  - 3 tbsp (45 g) granulated sugar
  - 1 clove garlic, minced
  - 1 small Thai bird's eye chile, thinly sliced (or 1 tsp chopped)
  - 2 tbsp (30 g) shredded carrot (optional)

Instructions

1. In a bowl whisk rice flour, turmeric, salt, scallions, coconut milk, and water until a smooth batter forms. Let rest 20–30 minutes.
2. If using mung beans, cook briefly until soft and drain. Prepare pork and shrimp: season lightly with salt and pepper.
3. Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tsp oil; sauté pork until mostly cooked, then remove and set aside. Quickly sauté shrimp until pink and just cooked; set aside with pork.
4. Wipe skillet, add 1 tbsp oil and heat until shimmering. Pour a thin layer of batter (about 1/3 cup or enough to coat the pan thinly) and swirl to form a thin crepe. Cook 1–2 minutes until edges crisp and underside is golden.
5. Add a portion of cooked pork, shrimp, a spoonful of cooked mung beans (if using), and a handful of bean sprouts on one half of the crepe. Drizzle a little oil around edges and fold the crepe over to encase filling. Cook 1 more minute to crisp through. Repeat to make 4 large pancakes.
6. Make nước chấm: dissolve sugar in warm water, then stir in fish sauce, lime juice, garlic, chile, and carrot. Taste and adjust balance of sweet, sour, and salty.
7. Serve bánh xèo hot with lettuce and fresh herbs. Tear pieces of pancake, wrap in lettuce with herbs, and dip into nước chấm.