Bánh xèo

Nutrition · per serving

Steps

1. 1

   Whisk the batter ingredients in a bowl until completely smooth: rice flour, cornstarch, turmeric, salt, coconut milk, and water. Stir in the sliced spring onions. Let the batter stand for 10 minutes while you prepare the filling; this short rest helps the flour hydrate so the crêpes cook more evenly and crisp better.

   120 g rice flour20 g cornstarch1 tsp ground turmeric1/2 tsp fine salt160 ml coconut milk140 ml water2 spring onions, thinly sliced
2. 2

   Make the nuoc cham by stirring together the fish sauce, lime juice, warm water, sugar, minced garlic, and sliced chili until the sugar dissolves. Taste it: it should be balanced between salty, sour, sweet, and sharp. Set aside.

   45 ml fish sauce30 ml lime juice45 ml warm water15 g sugar1 clove garlic, finely minced1 red chili, finely sliced
3. 3

   Season the pork belly and shrimp with the 1/4 tsp salt and black pepper. Heat a large nonstick or well-seasoned frying pan over medium-high heat until hot, then add 1 tbsp neutral oil. Add half the onion and cook for 30 seconds, then add half the pork belly and half the shrimp. Stir-fry until the pork is just cooked and the shrimp have turned pink, about 2 minutes. Transfer to a plate. Repeat with the remaining oil, onion, pork, and shrimp for the second crêpe.

   120 g pork belly, very thinly sliced120 g shrimp, peeled and deveined80 g yellow onion, thinly sliced2 tbsp neutral oil1/4 tsp fine salt1/4 tsp ground black pepper
4. 4

   Return the pan to medium-high heat. Stir the batter well before each crêpe, as the flour settles quickly. Pour in half the batter and immediately swirl to coat the pan in a thin layer. Cook for 1 minute until the edges begin to set and the underside turns golden.

   120 g rice flour20 g cornstarch1 tsp ground turmeric1/2 tsp fine salt160 ml coconut milk140 ml water2 spring onions, thinly sliced
5. 5

   Spread half the cooked pork-shrimp mixture over one side of the crêpe and add half the bean sprouts. Cover loosely with a lid for 1 minute to steam the sprouts lightly, then uncover and cook another 2 to 3 minutes until the bottom is deeply crisp. Fold the crêpe in half. It is ready when it sounds crackly as you move the pan and the edge is brittle and golden. Slide onto a plate.

   120 g pork belly, very thinly sliced120 g shrimp, peeled and deveined150 g bean sprouts80 g yellow onion, thinly sliced
6. 6

   Make the second bánh xèo the same way with the remaining batter, filling, and bean sprouts. Keep the heat fairly high so the batter sizzles on contact; lower heat will make the crêpe pale and soft instead of crisp.

   120 g rice flour20 g cornstarch1 tsp ground turmeric1/2 tsp fine salt160 ml coconut milk140 ml water2 spring onions, thinly sliced120 g pork belly, very thinly sliced120 g shrimp, peeled and deveined150 g bean sprouts80 g yellow onion, thinly sliced
7. 7

   Serve immediately with lettuce, mint, cilantro, lime wedges, and the nuoc cham. To eat, tear off a piece of bánh xèo, wrap it in lettuce with herbs, and dip into the sauce.

   8 large lettuce leaves10 g fresh mint10 g fresh cilantro1 lime, cut into wedges45 ml fish sauce30 ml lime juice45 ml warm water15 g sugar1 clove garlic, finely minced1 red chili, finely sliced

Origin & History

Bánh xèo is a beloved southern Vietnamese street and home dish, named for the loud “xèo” sizzling sound the batter makes when it hits a hot pan. Regional versions vary across Vietnam, but the combination of turmeric-tinted rice batter, pork, shrimp, and sprouts wrapped in greens is one of its most iconic forms.