Cooked - Bánh Xèo - Crispy Vietnamese Pancakes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Bánh Xèo - Crispy Vietnamese Pancakes

1.0

2 cups rice flour

½ cup tapioca starch (or cornstarch)

1 tsp turmeric powder

1 tsp salt

2½ cups carbonated cold water (or light beer)

¼ cup coconut milk

3–4 green onions, thinly sliced (green parts only)

Neutral oil for frying

½ lb shrimp, peeled & deveined

½ lb pork belly (or thinly sliced pork shoulder)

Salt & black pepper (to taste)

3–4 cups bean sprouts

Lettuce leaves (for wrapping)

Fresh herbs (mint, cilantro, perilla if you have it)

Sliced cucumbers

Pickled carrots (đồ chua)

¼ cup fish sauce

¼ cup lime juice

¼ cup sugar

¼ cup water

2–3 cloves garlic, minced

1–2 Thai chilies, sliced

Batter: whisk everything until smooth and let rest 20–30 minutes.
Cook protein first: season shrimp and pork with salt & pepper, sear pork until lightly golden then remove, sear shrimp until just cooked then remove.
Start the bánh xèo: heat a nonstick pan on medium-high, add 1–2 tbsp oil, pour a thin layer of batter and swirl to spread, then immediately lower heat to medium.
Build + Steam: add the pork, shrimp, and bean sprouts to one half of the bánh xèo, cover with a lid and steam for 2 minutes.
Crisp: uncover, pour 2 tbsp oil around the edges, tilt and swirl so oil runs underneath, cook until edges are golden and lacy and the bottom is deeply crispy, then fold in half.
Repeat: for each bánh xèo start on medium-high heat, pour batter, then drop to medium heat.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥞Pancake

Cuisine🇻🇳Vietnamese

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created last week

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