Bánh Xèo, often referred to as Vietnamese sizzling pancakes, is a beloved street food in Vietnam. Named after the delightful sizzling sound it makes while cooking, this dish features a crispy, golden crepe filled with savory ingredients like shrimp, pork, and bean sprouts. Wrapped in fresh lettuce and herbs, then dipped in a tangy fish sauce, Bánh Xèo is a perfect balance of textures and flavors. Whether you’re hosting a dinner party or craving a taste of Vietnam, this dish is sure to impress!
Ingredients (Serves 4):
For the Batter:
- 1 cup rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 1/2 cups coconut milk
- 1/2 cup water
- 2 green onions, finely chopped
For the Filling:
- 200g pork belly or shoulder, thinly sliced
- 200g shrimp, peeled and deveined
- 2 cups bean sprouts
- 1 small onion, thinly sliced
- Cooking oil (for frying)
For Serving:
- Fresh lettuce leaves
- Fresh herbs (mint, cilantro, perilla, or Thai basil)
- Nuoc Cham (dipping sauce – recipe below)
Dipping Sauce
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1/2 cup water
- 1 clove garlic, minced
- 1-2 red chilies, finely chopped (optional)
Instructions:
1. Prepare the Batter:
- In a large mixing bowl, combine the rice flour, cornstarch, turmeric powder, and salt. Gradually add the coconut milk and water, whisking until the batter is smooth and free of lumps.
- Stir in the chopped green onions. Let the batter rest for at least 30 minutes to allow the flavors to meld.
2. Prepare the Filling:
- Heat a small amount of oil in a pan over medium heat. Sauté the sliced pork and shrimp until cooked through. Set aside.
3. Cook the Bánh Xèo:
- Heat a non-stick skillet or crepe pan over medium-high heat. Add a small amount of oil and swirl to coat the pan.
- Pour a ladleful of batter into the pan, tilting it to spread the batter into a thin, even layer. The pancake should be about 8-10 inches in diameter.
- Quickly add a few slices of cooked pork, shrimp, and a handful of bean sprouts and sliced onions to one half of the pancake.
- Cover the pan and let the pancake cook for 2-3 minutes until the edges are crispy and golden. Fold the pancake in half to encase the filling.
- Transfer the pancake to a plate and repeat with the remaining batter and filling.
4. Prepare the Nuoc Cham:
- In a small bowl, mix the fish sauce, lime juice, sugar, and water until the sugar dissolves. Add the minced garlic and chopped chilies (if using). Stir well and set aside.
5. Serve and Enjoy:
- To eat Bánh Xèo, tear off a piece of the crispy pancake and wrap it in a lettuce leaf along with fresh herbs. Dip the bundle into the Nuoc Cham sauce for a burst of flavor.
How to Enjoy Bánh Xèo:
Bánh Xèo is best enjoyed fresh and hot, straight from the pan. The combination of the crispy pancake, savory filling, and fresh herbs creates a delightful contrast of textures and flavors. It’s a hands-on dish, so don’t be afraid to get a little messy while wrapping and dipping!
Perfect Pairings:
- For a Complete Meal: Serve Bánh Xèo with a side of steamed rice or a light Vietnamese salad for a balanced meal.
- For a Refreshing Drink: Pair it with iced Vietnamese coffee or a cold glass of sugarcane juice.
- For Special Occasions: Bánh Xèo is perfect for family gatherings or dinner parties. Set up a DIY station where everyone can assemble their own pancakes and wraps.
Tips for the Perfect Bánh Xèo:
- Crispy Edges: Use a non-stick pan and enough oil to ensure the pancake gets crispy.
- Customize the Filling: Add mushrooms, tofu, or shredded chicken for variety.
- Fresh Herbs: Use a mix of herbs like mint, cilantro, and perilla for a more authentic flavor.
Bánh Xèo is more than just a dish—it’s an experience that brings the vibrant flavors of Vietnam to your table. Whether you’re cooking for a special occasion or simply exploring new cuisines, this crispy and savory pancake is sure to delight. So, gather your ingredients and get ready to sizzle your way to a delicious meal!
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