Savory Vietnamese Banh Xeo with Shrimp and Bean Sprouts
Crispy Vietnamese Crêpes
Delight in these crispy and savory Vietnamese pancakes, packed with fresh shrimp, crunchy bean sprouts, and aromatic herbs for a delightful meal.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Banh Xeo Batter
For the Filling
For the Dipping Sauce (Nuoc Cham)
For the Accompaniments
Preparation
Preparing the Batter
Whisk the dry ingredients
In a large bowl, whisk together rice flour, cornstarch, coconut milk, water, turmeric, and salt until smooth.
Add green onions
Stir in the sliced green onions.
Rest the batter
Let the batter rest for at least 30 minutes.
Chef’s Tip: For the crispiest texture, ensure your pan is hot before adding the batter.
Preparing the Filling
Sauté pork belly
Heat a pan over medium heat and sauté the pork belly slices until lightly browned.
Cook shrimp and onion
Add the shrimp and onion, cooking until the shrimp are just opaque.
Make sure to thoroughly drain any excess moisture from the shrimp to ensure the pancakes stay crispy. Pro Tip: Marinate shrimp with a pinch of salt and pepper for extra flavor.
Set aside
Remove from heat and set aside.
Cooking Process
Cooking Banh Xeo
Heat a non-stick pan over medium-high heat and lightly oil. Pour a thin layer of batter, swirling to coat the bottom.
Adding Filling
Place a portion of shrimp, pork, and onions on one half, topping with bean sprouts.
Crisping & Folding
Allow the pancake to crisp, then fold in half once the edges are golden and crisp.
Plating & Serving
Savory Vietnamese Banh Xeo with Shrimp and Bean Sprouts
Savory Vietnamese Banh Xeo with Shrimp and Bean Sprouts
Plating & Serving
Cut the Banh Xeo into manageable pieces and wrap them in lettuce with fresh herbs and a dash of dipping sauce.