Banh Xeo, also known as Vietnamese crispy pancake, is a vibrant, flavorful dish that is as delightful to the eyes as it is to the palate. This sizzling pancake is made from rice flour, water, and turmeric powder, which gives it a beautiful yellow color. It’s typically filled with a mixture of shrimp, pork, diced green onion, and bean sprouts. The pancake is folded in half over the fillings and served hot with fresh herbs and a tangy dipping sauce called nuoc cham. The name “Banh Xeo” mimics the sizzling sound (“xeo”) that the batter makes when it hits the hot skillet.
Ingredients:
- For the batter:
- 1 cup rice flour
- 1/2 teaspoon turmeric powder
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 teaspoon salt
- 2 green onions, finely chopped
- For the filling:
- 200g pork belly, thinly sliced
- 200g shrimp, peeled and deveined
- 1 onion, thinly sliced
- 1 cup bean sprouts
- Fresh herbs (mint, basil, cilantro)
- Vegetable oil
- For the dipping sauce (Nuoc Cham):
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1 chili, finely chopped
- 1/4 cup water
Appliances and Special Utensils:
Directions:
- Prepare the batter:
- In a bowl, whisk together the rice flour, turmeric powder, coconut milk, water, and salt until smooth. Stir in the chopped green onions. Let the batter sit for at least 1 hour to allow the flavors to meld.
- Prepare the dipping sauce:
- Combine fish sauce, sugar, lime juice, garlic, chili, and water in a small bowl. Stir until the sugar is dissolved. Set aside.
- Cook the fillings:
- Heat a little vegetable oil in the skillet over medium-high heat. Add the pork belly slices and fry until they start to brown. Add the shrimp and fry until just cooked. Remove and set aside.
- Cook the pancakes:
- Wipe the skillet clean and heat a bit more oil over medium heat. Pour a ladleful of batter into the skillet, swirling it to cover the surface. Cook for about 1 minute until the edges start to lift.
- Place some pork, shrimp, onion slices, and bean sprouts on one half of the pancake. Cover the pan and let it steam for about 2 minutes until the bean sprouts are wilted.
- Fold the pancake over to cover the fillings and press down lightly with a spatula. Cook for another minute to ensure the pancake is crispy.
- Serve:
- Remove the pancake from the skillet and repeat with the remaining batter and fillings. Serve hot with the prepared dipping sauce and fresh herbs.
This dish is best enjoyed immediately while the pancakes are still crispy, accompanied by the refreshing crunch of fresh vegetables and the tangy, sweet, and salty flavors of the nuoc cham.