Southern Vietnamese Bánh Xèo

Name: Southern Vietnamese Bánh Xèo
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1 package bánh xèo flour mix (such as Hương Xưa brand or similar); 14 oz shrimp (about 400 grams); 7 oz pork belly (about 200 grams); 1 onion, a handful of bean sprouts; Some green onions, turmeric powder; 1 can beer or club soda; 1 package tempura flour (or crispy frying mix)

Annie Vo @AnnieVo

TPHCM

Bánh xèo is a signature dish from Southern and Central Vietnam. Similar dishes can also be found in countries like Japan and Korea. The Southern Vietnamese version is known for being cooked in large cast iron pans, resulting in a crispy shell. When served, the pancake is wrapped with greens like mustard leaves, lettuce, and assorted herbs, then dipped in a sweet and tangy fish sauce. Let's make Southern-style bánh xèo together today!

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Ingredients

60 minutes

Serves 4 servings

1 packagebánh xèo flour mix (such as Hương Xưa brand or similar)
14 ozshrimp (about 400 grams)
7 ozpork belly (about 200 grams)
1onion, a handful of bean sprouts
Some green onions, turmeric powder
1 canbeer or club soda
1 packagetempura flour (or crispy frying mix)

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Steps

60 minutes

1

Mix the bánh xèo flour with water according to the package instructions. Add a little turmeric powder and chopped green onions. Use slightly less water than directed so you can add the carbonated drink later.
2

To make the pancakes extra crispy, add half a can of beer to the batter. If you don't like the taste of beer, use 1 can of club soda and half a package of tempura flour instead. Stir well and refrigerate the batter for about 1 hour to rest.
3

Slice the pork belly, peel the shrimp, and marinate both with a little fish sauce, seasoning powder, and the white part of green onions (crushed and minced). Thinly slice the onion. For the dipping sauce, mix 3 tablespoons sugar, 3 tablespoons water, 3 tablespoons vinegar or lime juice, and 3 tablespoons fish sauce. Adjust to taste.
4

Add a little cooking oil (or pork fat for more flavor) to a pan. Sauté the pork, shrimp, and onion until cooked.
5

Pour a ladleful of batter into the pan, swirling to coat the bottom evenly. Top with bean sprouts. Cover and cook for about 1 minute (or less, depending on pan size). When the edges are crispy, fold the pancake in half and use a spatula to transfer it to a plate.
6

The finished bánh xèo should be hot and crispy. Serve wrapped in mustard greens, lettuce, and assorted herbs, and dip in the sweet and tangy fish sauce with pickled vegetables for a delicious balance. See the photos for more details.
7

This is the basic version, but you can get creative by adding coconut milk to the batter or using fillings like squid, beef, or mung beans to make it even more delicious.