Entree: Vietnam – Southern Vietnam – Bánh Xèo (Crispy Vietnamese savory pancake filled with pork, shrimp, and bean sprouts)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 1 1/2 cups (225 g) rice flour
- 1 tsp (2 g) turmeric powder
- 1 tsp (5 g) salt
- 1 tbsp (12 g) sugar
- 1 1/2 cups (360 ml) coconut milk
- 1 1/2 cups (360 ml) water
- 1 tbsp (15 ml) vegetable oil plus extra for frying
- 3 large green onions, sliced (about 3 oz / 85 g)
- 8 oz (225 g) pork shoulder or pork belly, thinly sliced
- 8 large shrimp, peeled and deveined, approx. 8 oz (225 g)
- 2 cups (160 g) bean sprouts
- 1 small yellow onion, thinly sliced (about 4 oz / 115 g)
- 2 cloves garlic, minced
- Lettuce leaves for wrapping (no measurement)
- 1 cup (30 g) fresh Thai basil leaves
- 1 cup (30 g) fresh mint leaves
- 1 cup (30 g) cilantro leaves
- Dipping sauce (Nước chấm):
  - 1/4 cup (60 ml) fish sauce
  - 3 tbsp (45 g) granulated sugar
  - 1/4 cup (60 ml) fresh lime juice (about 2 limes)
  - 1/4 cup (60 ml) water
  - 1 clove garlic, minced
  - 1 small red chili, thinly sliced

Instructions

1. In a mixing bowl combine rice flour, turmeric, salt, and sugar. Whisk in coconut milk, water, and 1 tbsp (15 ml) oil until smooth. Stir in sliced green onions and let batter rest 30 minutes at room temperature.
2. Meanwhile, prepare the filling: heat 1 tbsp (15 ml) oil in a skillet over medium-high heat. Sauté garlic and sliced onion until translucent. Add pork slices and cook until just browned, about 3–4 minutes. Add shrimp and cook until pink, about 2 minutes. Season lightly with 1 tsp (5 ml) fish sauce. Remove and keep warm.
3. Make the dipping sauce: whisk fish sauce, sugar, lime juice, water, garlic, and sliced chili until sugar dissolves. Adjust balance of sweet, sour, and salty to taste.
4. Heat a 10–12 inch (25–30 cm) nonstick or cast-iron skillet over medium-high heat and brush with a little oil. Pour about 1/3 cup (80 ml) batter into the hot skillet, swirling to form a thin, even pancake that leaves a lacy edge.
5. Immediately add a portion of the cooked pork and shrimp on one half of the pancake, top with a generous handful of bean sprouts, and cover the pan. Cook 3–4 minutes until edges are crisp and the center is set.
6. Fold the pancake in half with a spatula and transfer to a serving plate. Repeat with remaining batter and filling, adding oil as needed between pancakes.
7. Serve hot with lettuce and the herb platter so each diner can wrap pieces of bánh xèo with lettuce and herbs, dip into the nước chấm, and eat.