Bánh Xèo
Bánh Xèo is a crispy, stuffed rice pancake popular in Vietnam. Bánh means cake while xèo means sizzle. The name refers to the loud sizzling sound it makes when the rice batter is poured into the hot skillet. It's filled with pork, shrimp, and bean sprouts, and garnished with fresh herbs.
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Ingredients - Serves 4
- Nuoc cham (vietnamese dipping sauce) - To serve
- Fresh herbs (mint, cilantro, basil) - To serve
- Lettuce leaves - To serve
- Bean sprouts - 1 cup
- Shrimp - 200 grams, peeled and deveined
- Pork belly - 200 grams, thinly sliced
- Green onions - 2, chopped
- Water - 1 cup
- Coconut milk - 1 cup
- Salt - 1/2 teaspoon
- Turmeric powder - 1/2 teaspoon
- Rice flour - 1 cup
Let's Get Started
- In a bowl, mix together the rice flour, turmeric powder, salt, coconut milk, water, and chopped green onions to make the batter. Let it rest for 15 minutes.
- Heat a non-stick pan over medium heat. Add a bit of oil, then add a few slices of pork belly and shrimp. Cook until they start to turn opaque.
- Pour a ladle of the batter into the pan, swirling it around to cover the surface. Cover the pan and let it cook for about 2 minutes, until the edges start to crisp up.
- Uncover the pan, add a handful of bean sprouts on one side of the pancake. Cover again and cook for another 2 minutes.
- Fold the pancake in half over the bean sprouts, then slide it onto a plate.
- Serve the Bánh Xèo with lettuce leaves, fresh herbs, and nuoc cham on the side. To eat, cut a piece of the pancake, wrap it in a lettuce leaf with some herbs, and dip it into the sauce.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 15g
- Carbs: 50g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
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