Bánh Xèo (Vietnamese Crispy Pancake)
Bánh xèo is an iconic Vietnamese street food whose name literally means 'sizzling pancake,' referring to the sizzling sound during cooking. Influenced by French cuisine, it evolved in Vietnamese gastronomy, but the rice flour and coconut milk batter, along with the crispy texture, give it a unique character. The filling varies by region, but the most common versions include shrimp, pork, bean sprouts, and fresh vegetables. Bánh xèo is traditionally eaten wrapped in lettuce leaves with fish sauce dipping sauce. If you're craving a unique and crispy Asian dish, this is the perfect choice!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the rice flour, coconut milk, water, turmeric, and salt. Add the chopped green onions, then let it rest for 15 minutes.
2
Heat a skillet over medium heat. Sauté the shrimp (or pork) in a little olive oil for 3-4 minutes, or until cooked through.
3
Pour a ladleful of the pancake batter into the skillet, spreading it evenly to create a thin layer.
4
Let it cook for about 3-4 minutes, until the bottom is crispy. Then, sprinkle with bean sprouts and the cooked shrimp or pork.
5
Fold the pancake in half and cook for another 1-2 minutes, until completely crispy.
6
Combine the fish sauce with lime juice, sugar, and a little water to make the dipping sauce.
7
Serve the bánh xèo on lettuce leaves, garnished with fresh cilantro, and with the fish sauce dipping sauce on the side.
