vietnamese banh xeo recipe
Servings Prep Time
2people 10minutes
Cook Time
30minutes
Servings Prep Time
2people 10minutes
Cook Time
30minutes
Ingredients
For the Batter
For the Filling
Instructions
  1. In a large bowl, combine rice flour, cornstarch, turmeric powder, and salt. Gradually whisk in coconut milk until the batter is smooth and lump-free. Let it rest for about 30 minutes to allow the flavors to meld.
  2. Heat a pan over medium heat and add a small amount of oil. Sauté garlic until fragrant, then add sliced pork and cook until browned. Add shrimp, fish sauce, and sugar, cooking until shrimp are pink and opaque. Remove from heat and mix in bean sprouts and green onions.
  3. Heat a non-stick or cast-iron skillet over medium heat and lightly oil it. Pour a ladleful of batter into the skillet, spreading it into a thin, even layer. Add a portion of the filling over half of the batter. Cook until the edges of the pancake are crispy and the bottom is golden brown, about 5-7 minutes. Fold the pancake in half and cook for an additional 1-2 minutes until fully cooked through.
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