Banh Xeo (Crispy Sizzling Pancake)
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The Tale of Banh Xeo (Crispy Sizzling Pancake)
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Banh xeo, a crispy, turmeric-yellow rice pancake, takes its name from the sizzling sound the batter makes hitting a hot pan. Popular across central and southern Vietnam, its thin, crepe-like form invites comparison to both French crêpes and Indian dosas, though it developed as its own dish, filled with pork, shrimp, and bean sprouts and wrapped in herbs.
Ingredients
Scale:· 4 servings
- 1 cup rice flour
- 1/4 cup cornstarch
- 1 tsp turmeric powder
- 1 (14 oz) can coconut milk
- 1/2 cup water
- 4 scallions, sliced
- 1/2 lb pork belly, thinly sliced
- 1/2 lb shrimp, peeled
- 2 cups bean sprouts
- Lettuce and herbs (mint, perilla), for wrapping
- Nuoc cham dipping sauce
Instructions
- 1Whisk rice flour, cornstarch, turmeric, coconut milk, and water into a thin batter, then stir in scallions.
- 2Sauté pork belly in a hot skillet until rendered and lightly crisp, then add shrimp and cook until pink.
- 3Push the meat to one side and ladle in a thin layer of batter, swirling to coat the pan.
- 4Scatter bean sprouts over half the pancake and cover to steam for 2-3 minutes until the edges crisp.
- 5Fold the pancake in half over the filling once the bottom is golden and crisp.
- 6Slide onto a plate and repeat with remaining batter and filling.
- 7Serve wrapped in lettuce and herbs, dipped in nuoc cham.
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