That is the Vietnamese pancake. A pure treat for the taste buds. I love this dish! It is sometimes offered as a starter, but given the size of the pancake and its filling. I think that’s more than enough for a dish.It’s got that irresistible crispy, yet delicate, golden brown crust. And the inside of the bánh xèo is filled with delicious flavors.Vietnamese bánh xèo, often called Vietnamese pancakes, or Vietnamese crêpes, are great for family style dinners and you can prep the batter a night ahead of time. Lets get to sizzling!
What does bánh xèo mean?
I always found the name of bánh xèo interesting because the “xèo” refers to the sizzling sound it makes when you cook the batter. Its name loosely means “sizzling cake.” The sound is much more obvious when the batter hits a hot pan, but here’s some footage of one hissing from the heat (turn the sound up!):
- I’ve heard many folks refer to bánh xèo as that “Vietnamese egg dish” and it always took me a while to figure out what they were talking about, until they mention the filling has pork, shrimp, mung bean, bean sprouts and some green onion.
- These crêpes are yellow and kinda look like omelettes–but! There are actually no eggs in here. It’s just turmeric powder that colors em yellow!
Tasty bánh xèoThat is the Vietnamese pancake. A pure treat for the taste buds. I love this dish! It is sometimes offered as a starter, but given the size of the pancake and its filling. I think that's more than enough for a dish.It’s got that irresistible crispy, yet delicate, golden brown crust. And the inside of the bánh xèo is filled with delicious flavors.
Ingredients for 4 people
- 200 grams flour (preparation for banh xeo pancakes) 2/3 pound g flour
- 400-450 ml of coconut milk
- 1 teaspoon of turmeric
- 3-4 sprigs of spring onion or 4-6 sprigs of chives
- 250 grams of pork belly
- 150 grams shrimp
- 2 tablespoons of pure fish sauce
- 350 grams of peeled and split shrimp
- 150 grams of soybean germ
- 2 medium-sized shallots
- 2 garlic cloves, minced
- 2 batavia leaves per person(if there is no batavia you can even use 2 lettuce leaves)
- 10-12 mint leaves per person
- 1 Coriander bunch per person
- 1 bunch cilantro per person
- 1 bunch Vietnamese perilla (tía tô) optional
- 1 tsp of Nước Chấm per person or garlic sauce
- Cut the pork belly into strips poor the shrimp and place them in a bowl. Chop the garlic clove and finely chop the shallot. Add all this to the bowl, season with pepper and pour in the pure fish sauce. Mix all the ingredients and cover with cellophane paper. Reserve in the fridge for 30 minutes. Meanwhile, place the bean sprouts in a microwave-safe bowl. Fill with water and heat for 5 minutes at maximum power. Cook the shrimps in water, then set aside.
- In a bowl, whisk the flour with the coconut milk. Then once you get a homogeneous preparation, add the turmeric and the chives.
- In a frying pan, brown the meat and set aside. Coat a pan with vegetable oil using a paper towel. Pour a ladle of the preparation of the yellow dough. Cook for 3 minutes before adding the shrimp all over the place. Drain the bean sprouts then sprinkle a handful all over the place.
- Place one or 2 tablespoons of pork on half of the pancake and cook for another 5 minutes. Fold the crepe over and place it on a bed of salad and mint. Sprinkle with chopped cilantro. Season with fermented fish sauce.
- You can cut Vietnamese pancakes in half to make a starter. But if you don't feel like sharing a whole one will suffice for a main course. There are other ways to enjoy this pancake. By cutting a piece of the pancake and rolling it like a spring roll in salad, with a little mint and cilantro.