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)


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
(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
1 tbsp
1 tbsp
1 cup
2.5 cups
A bunch
green onions thinly sliced

Nuoc cham or dipping sauce:
Mix all together

½ cup
fish sauce
½ cup
1 cup
hot/boiled water
1 tbsp
minced garlic
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.