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Bánh Xèo (Vietnamese Crispy Pancake)
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Bánh Xèo (Vietnamese Crispy Pancake)

1 hServes 4Nutri-Score C€€
from @anguswannnn3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rice flourGrains200 g
  • waterBeverages300 ml
  • coconut milkBeverages100 ml
  • turmeric (ground)Spices5 g
  • spring onion (finely sliced)Produce2 pieces
  • pork belly (thinly sliced)Meat200 g
  • shrimp (peeled and deveined)Fish200 g
  • beansproutsProduce200 g
  • vegetable oil (for frying)Pantry60 ml
  • fish saucePantry45 ml
  • sugarPantry30 g
  • lime (juiced)Produce1 piece
  • garlic (minced)Produce2 pieces
  • chili (sliced)Produce1 piece
  • lettuce (leaves separated)Produce1 piece
  • fresh herbs (mint, cilantro and perilla)Produce50 g

per serving

Nutrition

380kcal

Carbs
48 g
Proteins
14 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • Frying pan
  • Spatula
  • Saucepan

step by step

Method

  1. Make the batter

    • Whisk the rice flour, water, coconut milk and turmeric in a bowl until smooth.
    • Stir in the sliced spring onion and let the batter rest.
    Step 1

  2. Prepare the dipping sauce

    • Warm the fish sauce, sugar and a little water in a saucepan until the sugar dissolves.
    • Off the heat, add the lime juice, minced garlic and sliced chili.
    Step 2

  3. Cook the pork and shrimp

    • Heat a little oil in a frying pan and sear the pork belly until golden.
    • Add the shrimp and cook until just pink, then set aside.
    Step 3

  4. Fry the pancakes

    • Ladle the batter into the hot oiled pan and swirl to coat thinly.
    • Scatter the pork, shrimp and beansprouts over one half.
    • Cover and cook until the edges are crisp and lacy.
    Step 4

  5. Fold and serve

    • Fold the pancake in half and slide onto a plate.
    • Serve with lettuce, fresh herbs and the dipping sauce.
    Step 5
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