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Vietnamese Sizzling Pancake

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year, Summer, Fall, Spring
Description

Bánh xèo, a crispy and savory Vietnamese pancake, is filled with shrimp, pork, and bean sprouts, making it a flavorful and visually stunning dish. The sizzle of the batter hitting a hot pan, combined with vibrant colors and fresh herbs served on the side, creates a memorable dining experience. Perfect for sharing, bánh xèo is as fun to make as it is to eat, bringing a lively energy to any meal.

Ingredients
    For the Batter:
  • 1 cup rice flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon turmeric powder
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 scallions, thinly sliced
    • For the Filling:
  • 1/2 pound ground pork
  • 1/2 pound shrimp, peeled and deveined
  • 2 cups bean sprouts
  • 1 small onion, thinly sliced
  • 1 tablespoon fish sauce
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
    • For Serving:
  • Fresh lettuce leaves
  • Fresh herbs (mint, cilantro, basil)
  • Nước chấm (Vietnamese dipping sauce)
Instructions
    Prepare the Batter:
  1. 1
    In a large mixing bowl, combine the rice flour, cornstarch, turmeric powder, coconut milk, water, and salt.
  2. 2
    Whisk until the mixture is smooth and free of lumps. Stir in the sliced scallions. Let the batter rest for 20 minutes.
    3. Prepare the Filling:
  3. 3
    In a skillet, heat 1 tablespoon of vegetable oil over medium heat.
  4. 4
    Add the sliced pork belly and cook until it starts to brown.
  5. 5
    Add the shrimp, fish sauce, salt, and pepper. Cook until the shrimp turns pink and is fully cooked. Remove from the skillet and set aside.
    6. Cook the Bánh Xèo:
  6. 6
    Heat a non-stick skillet over medium-high heat and add a small amount of vegetable oil. Pour a ladleful of the batter into the skillet, swirling the pan to spread the batter thinly and evenly.
  7. 7
    Add a portion of the pork, shrimp, sliced onion, and a handful of bean sprouts to one side of the pancake. Cover the skillet with a lid and cook for 2-3 minutes, or until the edges of the pancake are crispy and the batter is fully cooked.
  8. 8
    Fold the pancake in half over the filling and transfer it to a serving plate. Repeat with the remaining batter and filling.
    9. Serve:
  9. 9
    Serve with fresh lettuce leaves and herbs on the side. To eat, wrap a piece of the pancake in a lettuce leaf with some herbs, and dip it into nước chấm
Maricel's Tips
  • For an extra crispy texture, make sure your pan is hot before adding the batter. The sizzling sound when the batter hits the pan is what gives this dish its name and its signature texture.
  • Don’t hesitate to experiment with the filling. You can add mushrooms, tofu, or other vegetables you love to make it your own.
Keywords: bánh xèo recipe, Vietnamese crispy pancakes, shrimp and pork pancake, savory pancakes, Vietnamese street food, bean sprout pancake, crispy Vietnamese dish, traditional bánh xèo, homemade bánh xèo, vibrant Vietnamese recipes
Read it online: https://maricelskitchen.com/recipe/vietnamese-sizzling-pancake/