Sizzling pancake Recipe (banh xeo)
By Sally Ha (@maihomecooking)
Sep 18, 2021
These savory pancakes are so crispy and packed with shrimp and pork belly. Watch video tutorial here.
Prep Time: 15 mintes
Cook time: 30 minutes
Total Time: 45 minutes
Serving Size: 12 banh xeo (using a 10" skillet)
|1||white/yellow onion cut into 1/2" thick slices|
|1 lb||bean sprouts|
|2 cups||Yóu Yóu tea seed oil|
(marinate pork and shrimps with salt, pepper and fish sauce.)
|12 oz||pork belly thinly sliced|
|1 lb||peeled and deveined shrimps|
|1 tsp||salt |
(1/2 tsp for shrimp and 1/2 tsp for pork)
|½ tsp||black pepper |
(1/4 tsp for shrimp and 1/4 tsp for pork
|2 tsp||fish sauce |
(1 tsp for shrimp and 1 tsp for pork)
(Mix all together at least one hour before cooking)
|3.5 cup||rice flour|
|1 tbsp||turmeric powder|
|A bunch||green onions thinly sliced|
Nuoc cham or dipping sauce:
Mix all together
|½ cup||fish sauce|
|1 cup||hot/boiled water|
|1 tbsp||minced garlic|
|1-2||fresh chilies (optional)|
|1 tsp||lemon/lime juice|
- Prepare your batter at least one hour before cooking by mixing all the batter ingredients together. Whisk until smooth and set aside.
- Prepare your proteins: thinly slice your pork belly and make sure your shrimps are peeled and deveined.
- In separate bowls marinate the pork and shrimps with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp fish sauce each.
- Slice your white or yellow onion into 1/2" thickness
- Prepare the nuoc cham or the dipping sauce by mixing together all the ingredients. Any extra sauce can be stored in the fridge for 1-2 weeks.
- Heat about 1-2 tbsp of You You Tea Seed Oil or other neutral oil in a skillet on medium high heat.
- Add in some sliced onions, pork belly and shrimps then cook until lightly browned.
- Before pouring in the batter, give it a good mix first. Then pour enough batter to cover the pan. I use about one ladle for a 10" skillet.
- Once you pour in the batter, lift up the skillet and using a circular motion swirl the batter around to evenly spread it.
- Add some bean sprouts and cover with a lid. Turn the heat down to medium and let it cook for 2 minutes.
- Next, remove the lid and increase heat back up to medium high.
- Pour some You You Tea Seed Oil or other neutral oil in a bowl and using a brush baste the edges of the pancake with the oil.
- Cook until the edges get crispy and lift from the pan. This takes about 4 minutes for me.
- Fold the pancake in half then plate and serve with fresh lettuce, herbs and nuoc cham.