Bánh Xèo

INGREDIENTS

• 2 cups Rice Flour
• 4 tbsp Cornstarch
• 0.5 tsp Turmeric
• 1 cup Coconut Milk
• 2 cups Water
• 0.5 tsp Salt
• 2 Egg
• 200g Pork Belly
• 200g Raw Shrimp
• 200g Bean Sprout
• 1 cup Green Onion
• 4 tbsp Cooking Oil
• 4 tbsp Fish Sauce
• 2 Lime
• 4 tsp Sugar
• 1 clove Garlic
• 1 Red Chilli
• 4 cups Lettuce
• 1 cup Fresh Herb

STEPS

1. 1

   Whisk together 2 cups of rice flour, 4 tbsp of cornstarch, 0.5 tsp of turmeric, 1 cup of coconut milk, 2 cups of water, 0.5 tsp of salt, and 2 eggs (beaten) until smooth. Stir in 1 cup of green onion (thinly sliced), then rest the batter for 20 minutes.

   ⏱ 20 min

2. 2

   Prepare the dipping sauce by mixing 4 tbsp of fish sauce, 2 limes (juiced), 4 tsp of sugar, 1 clove of garlic (finely minced), 1 red chilli (finely sliced), and 2 tablespoons of water. Set aside.

3. 3

   Heat a nonstick skillet over medium-high heat. Add 4 tbsp of cooking oil and cook 200g of pork belly (thinly sliced) for 6 to 8 minutes, turning occasionally, until browned and cooked through. Transfer the pork to a clean plate.

   ⏱ 6 min

4. 4

   Using the same skillet, cook 200g of raw shrimp for 3 to 4 minutes, turning once, until pink, opaque, and firm throughout. Transfer the shrimp to the clean plate and wash the utensils used for the raw shrimp before using them again.

   ⏱ 3 min

5. 5

   Return the skillet to medium-high heat and add a small amount of oil from the listed amount if needed. Pour in one quarter of the rested batter and immediately swirl the pan to form a thin round. Arrange one quarter of the cooked pork, one quarter of the cooked shrimp, and one quarter of 200g of bean sprout over one side.

6. 6

   Cover and cook the pancake for 3 to 4 minutes, until the underside is crisp and golden and the batter is set. Uncover and cook for 1 minute more, then fold the pancake over the filling. Repeat with the remaining batter and filling, using the same cooking times.

   ⏱ 3 min

7. 7

   Serve the bánh xèo immediately with 4 cups of lettuce and 1 cup of fresh herb for wrapping, alongside the dipping sauce.