/ Home
Bánh Xèo (Vietnamese Crispy Rice Flour Pancake) ([Vietnamese Delicacy])
Thin, crispy rice flour pancake served with fresh herbs, lettuce, and sweet sauce.
Ingredients
Main Dish
- 2 cups all-purpose flour
- 1 cup rice flour
- 1/2 cup tapioca starch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground pork
- 1/4 teaspoon shrimp paste
Filling
- 1 pound pork shoulder, thinly sliced
- 1 cup bean sprouts
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon lime juice
Garnish
- 2 cups fresh herbs (such as mint, basil, and cilantro)
- Lettuce leaves
- Sweet sauce
Bánh Xèo Sauce (if applicable)
Mix the following:
- 1/2 cup mayonnaise
- 1/4 cup fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
Recipe Steps
1. Prepare the Filling
In a large bowl, combine pork, bean sprouts, mushrooms, fish sauce, soy sauce, sugar, and lime juice. Mix well and refrigerate for at least 30 minutes.
2. Make the Pancake Batter
In a separate large bowl, whisk together flour, tapioca starch, salt, black pepper, ground pork, and shrimp paste. Gradually add water to form a smooth batter.
3. Cook the Pancake
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Pour about 1/4 cup of batter into the skillet and tilt to evenly coat the bottom. Cook for 30 seconds, until edges start to curl. Loosen with a spatula and flip. Cook for another 30 seconds.
4. Assemble the Bánh Xèo
Place cooked pancake on a flat surface. Arrange pork filling along one edge of the pancake. Top with fresh herbs and lettuce leaves. Drizzle sweet sauce over the top.