Trim the shrimp antennae, then marinate with minced shallots, salt, pepper, and seasoning powder. Slice the pork belly thinly and marinate with minced garlic and shallots, five-spice powder, salt, seasoning powder, and pepper for at least 1 hour. Rinse the bean sprouts and drain well.

Since I fry many bánh xèo at once, I sear the pork belly until golden to speed up the frying process.

Wash all the herbs and vegetables thoroughly.

Add a little oil to coat the pan. Arrange the pork and shrimp in the pan, pour in the batter to cover the surface, sprinkle with bean sprouts, and cover with a lid. When the bean sprouts are cooked and the edges of the bánh xèo lift from the pan, fold the pancake in half and fry both sides until crispy.

Serve with rice paper wrappers and fresh herbs. Enjoy!