Vietnamese Bánh Xèo

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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If you've ever craved something crispy, savory, and utterly satisfying, Vietnamese Bánh Xèo is your answer. This delightful dish is a crispy rice flour pancake filled with succulent pork, shrimp, and fresh veggies. Perfect for a cozy dinner at home!

Ingredients for Vietnamese Bánh Xèo

The base of our pancake is made with rice flour and cornstarch, giving it that perfect crunch. A touch of turmeric powder not only adds color but a subtle earthiness too. We use coconut milk for a rich, creamy batter, while a bit of water helps achieve the right consistency.

The filling features pork belly, which provides a savory, fatty contrast, and shrimp, offering a sweet, briny flavor. Bean sprouts add a fresh crunch, and green onions bring a mild, oniony bite. Wrap it all up in lettuce leaves with fresh herbs like mint, cilantro, and basil, and dip in nuoc cham for a flavor explosion.

Tips & Tricks

  • Resting the batter is crucial for achieving the right texture. Don't skip this step!
  • Use a non-stick skillet to avoid any sticking and to get that ideal crispiness.
  • Cook pork and shrimp separately to ensure each is cooked perfectly.

Serving Suggestions

Serve your Bánh Xèo with a big plate of fresh lettuce and herbs. Encourage everyone to wrap the pancakes in lettuce leaves for a refreshing crunch. Pair with a tangy nuoc cham dipping sauce for an authentic experience. A light, slightly sweet white wine or iced jasmine tea complements the flavors wonderfully.

Frequently Asked Questions

Can I use chicken instead of pork belly?
Yes, thinly sliced chicken thighs work well as a substitute.
What if I can't find coconut milk?
You can substitute with regular milk, though the flavor will be less rich.

Vietnamese Bánh Xèo Recipe Walkthrough

First, you'll want to whip up the batter. In a mixing bowl, combine the rice flour, cornstarch, turmeric, and salt. Pour in the coconut milk and water, whisking until you have a smooth batter. Let this rest for about 30 minutes to allow the flavors to meld and the texture to settle.

While the batter is resting, heat a non-stick skillet over medium-high heat. Add the thinly sliced pork belly and cook until it's beautifully crispy. Once done, set it aside. In the same pan, toss in the shrimp. Cook just until they're pink and opaque, then remove and set aside.

Now, it's time to make the pancakes. Pour a ladleful of the rested batter into the skillet, swirling it to cover the bottom evenly. Let it cook for around 2 minutes until the edges start to turn crispy. Add your cooked pork, shrimp, a handful of bean sprouts, and a sprinkle of green onions on one side of the pancake.

Fold the pancake over the filling and let it cook for another minute or so, ensuring it’s nice and crispy. Transfer to a plate and repeat with the rest of the batter and filling ingredients until everything is used up.

Why You'll Love This Recipe

  • It's a perfect blend of textures - crispy, tender, and fresh all at once.
  • The vibrant flavors will transport your taste buds straight to Vietnam.
  • Customizable with your favorite herbs and veggies.
  • Great for impressing guests with minimal effort.

Ingredients

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)

Step-by-step Instructions

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.

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