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Vietnamese Sizzling Pancake
Rated 5.0 stars by 1 users
Category
Meals
Cuisine
Vietnamese
Servings
6
Bánh xèo, or Vietnamese sizzling pancake, is a savory and crispy crepe filled with a delicious combination of pork belly, shrimp, and vegetables. The vibrant yellow color comes from turmeric in the rice flour batter, which is made extra crisp with the addition of beer. Served with a tangy and sweet dipping sauce and an array of fresh herbs and lettuce, this dish offers a delightful textural contrast and a burst of authentic Vietnamese flavors.
Recipe Source: MMBonAppétit
Ingredients
- 7 oz (1 cup + 1/3 cup approximately) rice flour
- ½ cup coconut milk
- ¾ cup water
- ¼ cup lager beer (alternative: soda water)
- 1 tsp salt
- ½ tsp turmeric powder
- 5 stalks green onion
- 1 tbsp vegetable oil
- 10 oz pork belly (you can use uncured bacon)
- 6 shrimp (uncooked)
-
1 tbsp Red Boat Fish Sauce
- 1 shallot
- ½ lb bean sprouts
- 2 oz dry mung beans
- ½ medium white onion
-
1.5 tbsp Red Boat Fish Sauce
- 1 tbsp white granulated sugar
- 1 tbsp rice/white vinegar (or lime juice to taste)
- 2/3 cup water
- 3 cloves garlic
- Bird’s eye chili (optional/to taste)
- Lettuce
- Herbs (thai basil, purple perilla, cilantro, mint, etc.)
Batter
Filling
Dipping Sauce
For Serving
Directions
Soak mung beans for 1 hour
Peel and devein shrimp, then cut in half along the vein line
Cut pork belly into 1/2 cm slices
- Peel and mince shallot
- Add pork belly and shrimp to a bowl, along with fish sauce and minced shallot. Mix well to coat every piece and set aside.
- Thinly slice white onion pole-to-pole into thin strips/wedges.
- Dice the green parts of the green onions, we don't need the white parts for this recipe.
- Whisk together all the ingredients for the batter, except the diced green onion. Add it in once the batter is fully mixed.
- Rinse, then boil mung beans until soft (about 10-15 minutes). Set aside.
- Mince garlic and bird's eye chili(es) if using
- Combine the fish sauce, sugar, vinegar or lime juice, and water in a bowl and stir until sugar dissolves.
- Add the mince garlic and chili in the dipping sauce and set aside.
Heat a skillet over medium and add 2 tbsp of vegetable oil. Swirl to coat the bottom and side. NOTE: A 10-inch pan that is not non-stick (e.g. stainless steel) and has tall sides is recommended. This will help the fillings stay put and allow the batter to stick to the sides of the pan when you're swirling it, creating the thin crispy edges. A nonstick pan will cause all the batter to move around instead of sticking to the bottom and sides, resulting in a thicker bánh xèo.
- Add a few slices of pork belly and 2 halves of a shrimp evenly around the pan, and cook for about 30 seconds on each side.
- Pour in 1/2 cup of batter, moving as you pour to cover the entire bottom of the pan.
As soon as you pour the batter in, pick up the pan and swirl the extra batter around to coat the wall of the pan- you want a thin layer up on the side of the pan to get that super thin crispy edge. TIP: mix the batter up every time before you scoop so you don't take all the green onions in one go!
- Sprinkle about 2 tablespoons of mung beans, and add some white onion and a handful of bean sprouts across the top.
- Place a lid over the pan, reduce heat to medium low, and cook until all the batter has set and there is no more liquid batter sitting on top - about 3 minutes.
- Remove lid and continue cooking to let the bánh xèo become crispy. Check to make sure your stove is not too hot to prevent burning the bottom.
- Once the bottom layer is crispy and no longer sticking to the pan, use a spatula to lift one side and fold it in half.
- Remove to plate. Heat the pan back up on medium and repeat from step 9 with the rest of the batter and filling.
- TIP: Bánh xèo is best eaten immediately, so make and eat them in batches. If you want to make several to serve at the same time, place the bánh xèo on a baking tray (with a cooling rack if possible) in the oven and turn the heat on the lowest setting.
- Serve with lettuce, herbs, and dipping sauce!
