Vietnamese Sizzling Pancakes – Bánh Xèo

Ingredients:

For the Pancake Batter:

• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1 cup water
• 1/2 teaspoon sugar
• 1/2 teaspoon baking powder

For the Filling:

• 1 tablespoon vegetable oil
• 200 grams (about 7 oz) pork belly or shoulder, thinly sliced
• 100 grams (about 3.5 oz) shrimp, peeled and deveined
• 1 small onion, thinly sliced
• 1 cup bean sprouts
• 1/2 cup mushrooms (shiitake or oyster), sliced
• 2-3 green onions, chopped
• Fresh herbs for garnish (mint, cilantro, basil)

For the Dipping Sauce (Nuoc Cham):

• 1/4 cup fish sauce
• 1/4 cup water
• 2 tablespoons sugar
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 1 small chili, finely chopped (optional)

To Serve:

• Fresh lettuce leaves
• Fresh herbs (mint, cilantro, basil)
• Bean sprouts
• Thinly sliced cucumber and carrot

Instructions:

1. Prepare the Batter:
   • In a large bowl, whisk together the rice flour, cornstarch, turmeric powder, salt, sugar, and baking powder.
   • Gradually add the coconut milk and water, whisking until the batter is smooth and lump-free. Set aside.
2. Prepare the Dipping Sauce:
   • In a small bowl, mix the fish sauce, water, sugar, lime juice, minced garlic, and chopped chili (if using). Stir until the sugar is dissolved. Adjust seasoning to taste. Set aside.
3. Cook the Filling:
   • Heat vegetable oil in a large non-stick skillet or wok over medium-high heat.
   • Add the sliced pork and cook until browned and cooked through, about 4-5 minutes. Remove from the pan and set aside.
   • In the same pan, add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Remove and set aside.
   • Add the sliced onion and cook until soft and translucent, about 2 minutes.
   • Add the mushrooms and cook until tender, about 3 minutes. Remove from the pan and set aside.
4. Cook the Pancakes:
   • Wipe the skillet clean and add a little more oil if needed. Heat the skillet over medium-high heat.
   • Pour a ladleful of batter into the hot skillet, swirling to cover the bottom evenly. The batter should be thin.
   • Scatter some of the cooked pork, shrimp, onions, mushrooms, and bean sprouts over one half of the batter.
   • Cook for 2-3 minutes until the edges start to crisp up and the bottom is golden brown.
   • Fold the pancake in half, covering the filling, and cook for another 1-2 minutes until everything is heated through and crispy.
   • Remove from the pan and keep warm. Repeat with the remaining batter and filling.
5. Serve:
   • Cut the Bánh Xèo into wedges and serve hot with fresh lettuce, herbs, bean sprouts, and the dipping sauce.
   • To eat, place a piece of pancake in a lettuce leaf, add some fresh herbs and bean sprouts, then dip into the Nuoc Cham sauce before enjoying.