Entree: Vietnam – Hoi An / Da Nang – Banh Xeo (Vietnamese savory crispy rice-flour pancake filled with pork, shrimp, and bean sprouts)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) rice flour
- 1 tsp (2.6 g) ground turmeric
- 1/2 tsp (2.5 g) salt
- 1 cup (240 ml) coconut milk
- 1 1/2 cups (360 ml) water
- 2 large eggs, approx. 3 1/2 oz (100 g)
- 3 tbsp (45 ml) vegetable oil plus additional for frying
- 8 oz (225 g) thinly sliced pork belly
- 12 medium shrimp, approx. 12 oz (340 g), peeled and deveined
- 1 small yellow onion, thinly sliced, about 3 1/2 oz (100 g)
- 4 green onions, sliced, about 2 1/8 oz (60 g)
- 4 cups (200 g) bean sprouts
- 1/2 cup (100 g) cooked split mung beans
- Lettuce leaves for wrapping
- 1 cup (30 g) mixed fresh herbs (mint, Thai basil, perilla)
- Dipping sauce (Nuoc Cham):
  - 1/4 cup (60 ml) fish sauce
  - 3 tbsp (45 g) granulated sugar
  - 1/2 cup (120 ml) warm water
  - 2 tbsp (30 ml) fresh lime juice
  - 1 garlic clove, minced (0.106 oz (3 g))
  - 1 small red chile, thinly sliced

Show original ingredient measurements

- 2 cups (240 g) rice flour
- 1 tsp (2.6 g) ground turmeric
- 1/2 tsp (2.5 g) salt
- 1 cup (240 ml) coconut milk
- 1 1/2 cups (360 ml) water
- 2 large eggs, approx. 100 g
- 3 tbsp (45 ml) vegetable oil plus additional for frying
- 8 oz (225 g) thinly sliced pork belly
- 12 medium shrimp, approx. 12 oz (340 g), peeled and deveined
- 1 small yellow onion, thinly sliced, about 100 g
- 4 green onions, sliced, about 60 g
- 4 cups (200 g) bean sprouts
- 1/2 cup (100 g) cooked split mung beans
- Lettuce leaves for wrapping
- 1 cup (30 g) mixed fresh herbs (mint, Thai basil, perilla)
- Dipping sauce (Nuoc Cham):
  - 1/4 cup (60 ml) fish sauce
  - 3 tbsp (45 g) granulated sugar
  - 1/2 cup (120 ml) warm water
  - 2 tbsp (30 ml) fresh lime juice
  - 1 garlic clove, minced (3 g)
  - 1 small red chile, thinly sliced

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the batter: in a bowl whisk rice flour, turmeric, and salt. Whisk in coconut milk, water and eggs until smooth. Stir in sliced green onions. Let rest 20–30 minutes to hydrate.
2. Prepare fillings: season pork and shrimp lightly with salt. If desired, quick-sauté pork and shrimp in 1 tbsp (15 ml) oil over medium heat until just cooked, then set aside. Warm cooked mung beans and rinse bean sprouts.
3. Heat a 10–12 inch (25–30 cm) nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 1 tbsp (15 ml) oil and swirl to coat.
4. For each pancake, pour about 1/3 cup (80 ml) batter into the skillet and tilt to form a thin circle. Sprinkle a few slices of onion, a portion of pork, 3 shrimp, a spoonful of mung beans and a handful of bean sprouts over half the pancake. Drizzle a little oil around the edges.
5. Cook 2–3 minutes until the bottom is golden and crisp and edges lift easily. Fold the pancake in half and cook another 1–2 minutes to further crisp. Transfer to a warm plate. Repeat with remaining batter and fillings, adding oil as needed.
6. Make the nuoc cham: dissolve sugar in warm water, stir in fish sauce, lime juice, garlic and chile; taste and adjust balance of sweet, salty and sour.
7. To serve: offer pancakes with lettuce leaves and mixed herbs. Wrap pieces of pancake in lettuce with herbs and dip into nuoc cham.

1. Make the batter: in a bowl whisk rice flour, turmeric, and salt. Whisk in coconut milk, water and eggs until smooth. Stir in sliced green onions. Let rest 20–30 minutes to hydrate.
2. Prepare fillings: season pork and shrimp lightly with salt. If desired, quick-sauté pork and shrimp in 1 tbsp oil over medium heat until just cooked, then set aside. Warm cooked mung beans and rinse bean sprouts.
3. Heat a 10–12 inch (25–30 cm) nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 1 tbsp oil and swirl to coat.
4. For each pancake, pour about 1/3 cup (80 ml) batter into the skillet and tilt to form a thin circle. Sprinkle a few slices of onion, a portion of pork, 3 shrimp, a spoonful of mung beans and a handful of bean sprouts over half the pancake. Drizzle a little oil around the edges.
5. Cook 2–3 minutes until the bottom is golden and crisp and edges lift easily. Fold the pancake in half and cook another 1–2 minutes to further crisp. Transfer to a warm plate. Repeat with remaining batter and fillings, adding oil as needed.
6. Make the nuoc cham: dissolve sugar in warm water, stir in fish sauce, lime juice, garlic and chile; taste and adjust balance of sweet, salty and sour.
7. To serve: offer pancakes with lettuce leaves and mixed herbs. Wrap pieces of pancake in lettuce with herbs and dip into nuoc cham.