Entree: Vietnam – Central Vietnam – Bánh Xèo (sizzling pancake)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 25 min

Total 1 hr 15 min

Ingredients

- 1 1/2 cups (360 ml) rice flour
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water
- 1 tsp (2.5 g) ground turmeric
- 1/2 tsp (3 g) salt
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) vegetable oil, plus extra for frying
- 6 oz (170 g) pork belly, thinly sliced
- 12 medium shrimp, peeled and deveined, approx. 8 oz (225 g)
- 3/4 cup (90 g) mung bean sprouts
- 3 scallions, thinly sliced (white and green parts separated)
- 1 small onion, thinly sliced
- Lettuce leaves and fresh herbs (perilla, Thai basil, mint, cilantro)
- Lime wedges for serving
Dipping sauce (Nước chấm)
- 1/4 cup (60 ml) fish sauce
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) warm water
- 2 tbsp (30 ml) fresh lime juice
- 1 clove garlic, minced
- 1 small red chili, thinly sliced
- 2 tbsp (20 g) shredded carrot (optional)

Instructions

1. Make the batter: whisk rice flour, coconut milk, water, turmeric, salt, and sugar until smooth; stir in 1 tbsp (15 ml) vegetable oil and the white parts of the scallions. Let rest 20–30 minutes.
2. Prepare filling and sauce: toss pork slices and shrimp with a pinch of salt and pepper. For nước chấm, dissolve sugar in warm water, then stir in fish sauce, lime juice, garlic, chili, and carrot; set aside to blend.
3. Cook fillings briefly: heat a 10–12 inch (25–30 cm) nonstick or well-seasoned skillet over medium-high heat, add 1 tsp (5 ml) oil and quickly sear pork and shrimp until just cooked (pork browning, shrimp opaque); remove and set aside.
4. Fry pancakes: add 1–2 tsp (5–10 ml) oil to the hot skillet and pour in about 1/3 cup (80 ml) batter, swirling to form a thin crepe. Immediately scatter a portion of cooked pork, 3 shrimp, a handful of mung bean sprouts, some sliced onion, and a few green scallion pieces onto one half.
5. Crisp and fold: cook 2–3 minutes until edges are crisp and underside golden; lower heat if batter browns too fast. Fold pancake in half over fillings and press slightly to seal. Transfer to a warm plate and keep warm; repeat to make 4 pancakes.
6. Serve: arrange pancakes with lettuce and herbs. To eat, wrap pieces of pancake with herbs and lettuce, dip in nước chấm, and enjoy immediately while still crisp.