Bánh Xèo Pancakes (Vietnamese crepes)
Bánh Xèo Pancakes are an easy twist on Vietnamese crepes, made with a sweet-savory turmeric batter and filled with shrimp and pork. This simplified version cooks like a pancake, making it easier to flip, serve, and enjoy.
Ingredients
Batter
- ½ cup glutinous rice flour
- ⅓ cup rice flour
- ⅓ cup all purpose flour
- 2 Tbsp cornstarch
- ½ Tbsp baking powder
- 1 tsp salt
- ½ tsp turmeric powder
- 100 mL coconut cream
- 100 mL coconut water
- ½ cup green onions, minced
Filling
- ½ cup onion, sliced
- ¼ lb pork belly, sliced
- 9 small to medium sized shrimp
- ¼ tsp salt
- ½ tsp pepper
Garnish
- Bean sprouts
- Lettuce
- Mint leaves
- Vietnamese dipping fish sauce
Instructions Start Cooking
- Prepare the batter and let it rest at room temperature for 15 minutes.½ cup glutinous rice flour, ⅓ cup rice flour, ⅓ cup all purpose flour, 2 Tbsp cornstarch, ½ Tbsp baking powder, 1 tsp salt, ½ tsp turmeric powder, 100 mL coconut cream, 100 mL coconut water, ½ cup green onions
- Heat oil in a medium-sized skillet over medium heat. Add the onions and sauté for about 2 minutes, until softened.½ cup onion, ¼ lb pork belly, 9 small to medium sized shrimp, ¼ tsp salt, ½ tsp pepper
- Add the shrimp and cook for 2 minutes. Add the pork and salt and pepper, then continue sautéing for 3–4 minutes, until the proteins are cooked through. Transfer to a plate and set aside.
- Heat a small nonstick pan over low to medium heat and lightly coat with cooking spray.
- Pour about one ladleful of batter into the pan (around ¼ cup), swirling immediately to spread it into an even layer. Fill with the cooked shrimp and pork mixture.
- Cook for about 3 minutes, or until small bubbles form.
- Flip and cook for another 2–3 minutes, until lightly golden and cooked through.
- Serve with fresh vegetables and dipping fish sauce.Bean sprouts, Lettuce, Vietnamese dipping fish sauce, Mint leaves
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