Vietnamese Banh Xeo

Vietnamese Banh Xeo is a crispy, savoury rice flour pancake filled with shrimp, pork, and bean sprouts, served with fresh herbs and a tangy dipping sauce. This fun-to-make dish is perfect for sharing and customising with different fillings.

Prep Time 20

Cook Time 30

Total Time 50

Servings Pancakes

Ingredients

For the Pancake Batter

1 cup rice flour
1/2 cup coconut milk
1/2 cup water
1/2 tsp ground turmeric
1/2 tsp salt
2 large spring onions finely chopped

For the Filling:

200 g shrimp peeled and deveined
150 g pork belly thinly sliced
1 cup bean sprouts
1 small onion thinly sliced
2 cloves garlic minced
1 tsp fish sauce
1/2 tsp black pepper

For Serving:

lettuce leaves Fresh
Thai basil mint and coriander
Nuoc Cham Vietnamese dipping sauce

Instructions

In a bowl, whisk together the rice flour, coconut milk, water, turmeric and salt until smooth.
1 cup rice flour, 1/2 cup coconut milk, 1/2 cup water, 1/2 tsp ground turmeric, 1/2 tsp salt
Stir in the chopped spring onions and let the batter rest for 15 minutes.
2 large spring onions
Heat a pan over medium heat and cook the pork belly until slightly crispy.
150 g pork belly
Add the shrimp, onion, garlic, fish sauce and black pepper, stirring until the shrimp turns pink. Remove from the pan and set aside.
200 g shrimp, 1 small onion, 2 cloves garlic, 1 tsp fish sauce, 1/2 tsp black pepper
Heat a non-stick pan over medium-high heat. Lightly grease with oil, then pour in a thin layer of batter, swirling to coat the pan evenly.
Place some shrimp, pork, and bean sprouts on one half of the pancake.
1 cup bean sprouts
Cover with a lid and cook for 2-3 minutes until the edges are crispy and golden.
Ad the lettuce and mint, basil or coriander.
lettuce leaves, Thai basil
Immediately fold the pancake in half and slide it onto a plate. Repeat with the remaining batter and filling.
Dip into **Nuoc Cham** for the perfect bite!
Nuoc Cham

Nutrition