Vietnamese Banh Xeo with Turmeric and Coconut Milk

Name: Vietnamese Banh Xeo with Turmeric and Coconut Milk
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Rice flour; Turmeric powder; Coconut milk; Water; Salt; Shrimp, deveined and shelled; Pork belly, thinly sliced; Bean sprouts; Onion, thinly sliced; Fish sauce; Lime juice; Sugar; Garlic, minced; Thai bird chilies, minced; Fresh lettuce leaves; Fresh mint leaves; Fresh cilantro leaves

Crispy Vietnamese Savory Pancakes

Banh Xeo are savory Vietnamese pancakes made with rice flour and coconut milk, filled with shrimp, pork, and beansprouts, and are perfect for a crunchy, flavorful bite.

1 h 30 min
4
Intermediate

Ingredients

For the Batter

Rice flour

1 cup

Turmeric powder

1 tablespoon

Coconut milk

1¼ cups

Water

½ cup

Salt

½ teaspoon

For the Filling

Shrimp, deveined and shelled

200g

Pork belly, thinly sliced

150g

Bean sprouts

1 cup

Onion, thinly sliced

1 small

For the Dipping Sauce

Fish sauce

3 tablespoons

Lime juice

3 tablespoons

Sugar

2 tablespoons

Garlic, minced

2 cloves

Thai bird chilies, minced

1–2

For Garnishing

Fresh lettuce leaves

Fresh mint leaves

Fresh cilantro leaves

Preparation

Preparing the Batter

Combine dry ingredients

In a bowl, combine rice flour and turmeric powder.

Whisk in liquids

Gradually whisk in coconut milk and water until smooth.

Season and rest

Stir in salt and let the batter rest for 30 minutes.

Allow the batter to rest to ensure a smooth and lump-free consistency.

Preparing the Filling

Marinate proteins

Marinate shrimp and pork belly with a pinch of salt and pepper.

Preheat skillet

Preheat a skillet over medium heat.

Use a non-stick pan for the best results with the crepes.

Cook filling

Sauté the pork until cooked through, then add shrimp and onion, cooking until shrimp is pink.

Cooking Process

Cooking the Crepe

Heat a non-stick pan over medium-high heat, add a little oil, then pour a thin layer of batter onto the pan.

Adding the Filling

Once the edges start to lift, add a portion of the sautéed filling and some bean sprouts to half of the crepe.

Folding & Crisping

Fold the crepe in half and let it cook until crispy.

Plating & Serving