Vietnamese Bánh Xèo (Sizzling Crepe/Pancake)

  • Total time - 1 hour
  • Preparation - 30 minutes
  • Cooking time - 30 minutes
  • Servings: 4
  • Country: Vietnam
A golden, crispy Vietnamese Bánh Xèo pancake, filled with shrimp and pork, served on a plate with fresh herbs.

Bánh Xèo is a wonderful dish that combines crispiness with rich flavor and freshness. The preparation is fun, and the result is wonderfully satisfying. The secret is a properly prepared batter and a hot pan that ensures a perfectly crispy surface.

Ingredients

For the Batter

  • 1 cup rice flour
  • 1 cup water
  • 0.5 cup coconut milk
  • 1 teaspoon turmeric powder
  • 0.5 teaspoon salt

For the Filling and Frying

  • 200 g raw shrimp, peeled
  • 150 g pork belly or shoulder, thinly sliced
  • 1 piece shallots, thinly sliced
  • 1 cup bean sprouts
  • vegetable oil
  • green onions

For Serving

  • fresh lettuce leaves (iceberg, butter lettuce)
  • fresh herbs (mint, perilla, cilantro)
  • nước chấm dipping sauce

Instructions

Step 1: Prepare the batter

In a large bowl, whisk together the rice flour, turmeric, salt, and water. Gradually add the coconut milk and stir until you have a smooth, thin batter. Let the batter rest for at least 30 minutes.

Step 2: Prepare the filling

In a pan with oil, sauté the sliced shallots until fragrant. Add the pork and stir-fry until cooked. Add the shrimp and cook until they turn pink. Remove the filling from the pan and set aside.

Step 3: Cook the pancake

Heat a little oil in a non-stick pan over medium-high heat. When the pan is very hot, pour a thin layer of batter, swirling it to cover the entire surface. Immediately add some of the cooked pork and shrimp on one side of the pancake. Top with a handful of bean sprouts and a little green onion.

Step 4: Cook and fold

Cover the pan with a lid and let it cook for about 3-4 minutes until the pancake's edges are golden and crispy. Remove the lid to let the steam escape, and fold the pancake in half. Transfer it to a plate.

Step 5: Serve

Serve the hot, crispy pancake immediately with a platter of fresh lettuce and herbs and a bowl of the nước chấm sauce. The traditional way is to tear off a piece, wrap it in a lettuce leaf with herbs, and dip it in the sauce.