Crispy turmeric rice-flour pancakes filled with shrimp, pork, and bean sprouts.
Banh xeo, meaning sizzling cake, gets its name from the loud sizzle the rice flour batter makes hitting a hot, oiled pan. The thin, crispy turmeric-yellow pancake is filled with shrimp, pork, and bean sprouts, then folded and eaten wrapped in lettuce and herbs, dipped in nuoc cham. The batter needs to be thin and the pan properly hot and oiled for the pancake to turn genuinely crisp rather than soft and doughy — this is the main technical hurdle for home cooks making banh xeo for the first time.
Serves 4
Whisk rice flour, cornstarch, turmeric, coconut milk, water, and scallions together until smooth. Let rest 20 minutes.
Heat a little oil in a nonstick pan, cook pork belly until nearly done, then add shrimp and cook until pink. Set aside.
Heat 1-2 tbsp oil in the same pan over medium-high heat until very hot.
Pour a thin layer of batter into the hot pan, swirling to coat evenly and thinly, similar to a crepe.
The batter should sizzle loudly the moment it hits the pan — that sizzle is the sign your pan is hot enough.
Scatter some cooked pork, shrimp, and bean sprouts over one half of the pancake. Cover and cook 3-4 minutes until the edges turn crisp and golden.
Fold the pancake in half over the filling, slide onto a plate, and serve immediately with lettuce, herbs, and nuoc cham for wrapping and dipping.
Let the batter rest at least 20 minutes so the rice flour hydrates properly for a crisper result.
Use a well-seasoned or nonstick pan and don't skimp on oil — this is essential for the pancake to crisp rather than stick.
Keep the heat high throughout cooking; a pan that cools down produces a soft, chewy pancake instead of a crisp one.
Add sliced mushrooms to the filling for extra texture.
Make mini versions for easier serving at a party.
Skip the pork for an all-shrimp version if preferred.
Best eaten immediately while hot and crisp; banh xeo does not reheat well as it loses its signature crispness.
Banh xeo is especially associated with central and southern Vietnam, with regional variations in size and filling; the name directly references the sizzling sound the batter makes when it hits the hot pan.
The pan likely wasn't hot enough, or too much batter was used, making it too thick — use less batter and make sure the oil is shimmering hot before pouring.
Tear off a piece, wrap it in a lettuce leaf with fresh herbs, and dip it in nuoc cham before eating.
Yes, substitute mushrooms and extra bean sprouts or tofu for the pork and shrimp.
Per serving (320g / 11.3 oz) · 4 servings total
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