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Banh Xeo - Vietnamese Sizzling Pancakes
Discover the irresistible allure of Banh Xeo, Vietnam's beloved sizzling pancakes, renowned for their crisp, golden exterior and savory filling. These delightful pancakes are often a focal point of street food culture, showcasing the vibrant flavors of coastal Vietnam. Each bite bursts with the succulent taste of shrimp and the rich, smoky flavor of pork belly, perfectly balanced with crunchy bean sprouts and fragrant fresh herbs. Traditionally wrapped in crisp lettuce leaves and dipped in a tangy fish sauce, Banh Xeo is not just a meal; it's an experience that transports you to the bustling streets of Vietnam.
Ingredients
- Rice flour
- 1 cup
- Turmeric powder
- 1 teaspoon
- Coconut milk
- 1 cup
- Water
- 1/2 cup
- Salt
- 1/2 teaspoon
- Vegetable oil
- 3 tablespoons, divided
- Pork belly
- 200g, sliced thinly
- Shrimp
- 200g, peeled and deveined
- Bean sprouts
- 1 cup
- Green onions
- 2, sliced
- Fresh herbs (such as mint, cilantro, and basil)
- 1 cup, mixed
- Lime juice
- 2 tablespoons
- Fish sauce
- 3 tablespoons
Instructions
- In a large mixing bowl, whisk together the rice flour, turmeric powder, coconut milk, water, and salt until smooth. Allow the batter to rest for 15 minutes to enhance the flavors.
- Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add a few slices of pork belly and cook until crispy, approximately 3-4 minutes. Remove from the skillet and set aside. Repeat with the remaining pork slices.
- In the same skillet, add another tablespoon of vegetable oil. Add the shrimp and cook until they turn pink and are fully cooked, about 2-3 minutes. Remove from the skillet and set aside.
- Add 1 tablespoon of vegetable oil to the skillet. Pour a ladleful of batter into the skillet, swirling it around to form a thin pancake. Cook for 2-3 minutes, or until the edges are crispy and the center is set.
- On one half of the pancake, add a handful of bean sprouts, a few slices of the cooked pork belly, and some cooked shrimp. Fold the other half of the pancake over the filling and gently press to seal.
- Cook for an additional 2-3 minutes until the pancake is golden brown and crispy. Remove from the skillet and keep warm. Repeat the process with the remaining batter and filling ingredients.
- To prepare the dipping sauce, mix the fish sauce and lime juice in a small bowl until well combined.
- Serve the Banh Xeo hot with a side of fresh herbs, sliced green onions, and the fish sauce mixture. To enjoy, wrap a piece of Banh Xeo in a lettuce leaf along with some herbs, and dip it in the sauce.
Tips
- For a vegetarian version, substitute the pork belly and shrimp with tofu and more vegetables such as mushrooms or bell peppers.
- Experiment with different herbs for freshness—Thai basil and Vietnamese coriander are great choices.
- Ensure your skillet is hot enough before pouring the batter to achieve that perfect crispy edge.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 30 minutes Calories: 400 Fat: 22g Carbs: 37g Protein: 22g Sodium: 900mg Sugar: 2g
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