Vietnamese Classic: Bánh Xèo

Bánh Xèo is a savory Vietnamese pancake made from rice flour, coconut milk, and turmeric, filled with shrimp, pork, and bean sprouts. These crispy pancakes are served with fresh herbs and a tangy dipping sauce. Follow this recipe to create authentic Bánh Xèo at home.

Ingredients:

For the Pancake Batter:

• 1 cup rice flour
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1 cup water
• 3 green onions, thinly sliced

For the Filling:

• 1/2 lb (225g) shrimp, peeled and deveined
• 1/2 lb (225g) pork belly, thinly sliced
• 2 cups bean sprouts
• 1 small onion, thinly sliced
• Fresh herbs (mint, basil, cilantro)
• Lettuce leaves (for wrapping)
• Vegetable oil for frying

For the Nuoc Cham Dipping Sauce:

• 1/4 cup fish sauce
• 1/4 cup fresh lime juice
• 1/4 cup sugar
• 1/2 cup water
• 2 cloves garlic, minced
• 1-2 Thai bird chilies, thinly sliced (optional)

Instructions:

Preparing the Batter:

1. Mix the Batter:
   • In a bowl, combine the rice flour, turmeric powder, and salt. Add the coconut milk and water, whisking until smooth. Stir in the sliced green onions. Let the batter rest for at least 30 minutes.

Preparing the Filling:

1. Cook the Pork:
   • In a skillet, heat a little oil over medium-high heat. Add the sliced pork belly and cook until browned and crispy. Remove and set aside.
2. Cook the Shrimp:
   • In the same skillet, add the shrimp and cook until pink and cooked through. Remove and set aside.

Making the Nuoc Cham Sauce:

1. Combine Sauce Ingredients:
   • In a bowl, combine the fish sauce, lime juice, sugar, and water. Stir until the sugar is dissolved. Add the minced garlic and sliced chilies (if using). Set aside.

Cooking the Pancakes:

1. Heat the Pan:
   • Heat a non-stick skillet over medium-high heat and add a little vegetable oil.
2. Pour the Batter:
   • Pour a ladleful of batter into the skillet, swirling to coat the bottom thinly and evenly.
3. Add the Filling:
   • Add a few slices of cooked pork, shrimp, a handful of bean sprouts, and some sliced onion on one half of the pancake.
4. Cook Until Crispy:
   • Cook the pancake until the edges start to lift and the bottom is golden and crispy, about 5-7 minutes.
5. Fold the Pancake:
   • Fold the pancake in half over the filling and slide it onto a plate. Repeat with the remaining batter and filling.

Serving:

1. Serve with Fresh Herbs:
   • Serve the Bánh Xèo with fresh herbs and lettuce leaves. To eat, wrap pieces of the pancake in lettuce leaves with herbs and dip in the Nuoc Cham sauce.

Bánh Xèo is a delicious and crispy Vietnamese pancake filled with savory ingredients and served with fresh herbs and a tangy dipping sauce. Perfect for a light meal or appetizer, this dish is sure to impress. Enjoy the authentic taste of Vietnam with this easy and delightful recipe. Chúc ngon miệng!