Vietnamese Bánh Xèo are crispy, savory pancakes filled with shrimp, pork, and bean sprouts. Wrapped in lettuce with fresh herbs and dipped in nuoc cham, these pancakes offer a delightful combination of textures and flavors, providing a light yet exciting culinary experience.
Bánh Xèo, a celebrated Vietnamese street food, translates to sizzling cake for the sound it makes while cooking. Originating from Southern Vietnam, it reflects the vibrant flavors and textures characteristic of the region.
1 cup rice flour
1/4 cup cornstarch
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1 3/4 cups coconut milk
1/2 cup water
1/2 pound pork belly, thinly sliced
1/2 pound shrimp, peeled and deveined
2 cups bean sprouts
4 green onions, sliced
1 cup lettuce leaves
Fresh herbs (mint, cilantro, basil)
Nuoc cham (dipping sauce)
1. In a bowl, combine rice flour, cornstarch, turmeric, salt, coconut milk, and water to form a smooth batter. Let it rest for 30 minutes.
2. Heat a non-stick skillet over medium-high heat. Add pork slices and cook until crispy. Remove and set aside.
3. In the same skillet, add shrimp and cook until pink. Remove and set aside.
4. Pour a ladle of batter into the skillet, swirling to cover the bottom. Cook for 2 minutes until edges begin to crisp.
5. Add pork, shrimp, bean sprouts, and green onions on one half of the pancake. Cook for another 2 minutes.
6. Fold the pancake in half and cook for an additional minute until crispy.
7. Repeat with remaining batter and filling ingredients.
8. Serve pancakes wrapped in lettuce with fresh herbs and dip in nuoc cham.
Store leftover bánh xèo in an airtight container in the refrigerator for up to 2 days.
To reheat, place bánh xèo on a skillet over medium heat until warmed through and crispy.
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