Authentic home cooking from Vietnam, with US measurements. 
Seafood Bánh Xèo 🦞 🦑
Bánh Xèo has the same name, but every region makes it differently—from the batter to the filling. I make it to suit my family's taste: the center is soft, and the edges are crispy. The shrimp and squid are flavorful and perfect for dipping in sweet and tangy fish sauce. This dish goes well with many types of fresh greens, so it's a pretty healthy option!
Seafood Bánh Xèo 🦞 🦑
Bánh Xèo has the same name, but every region makes it differently—from the batter to the filling. I make it to suit my family's taste: the center is soft, and the edges are crispy. The shrimp and squid are flavorful and perfect for dipping in sweet and tangy fish sauce. This dish goes well with many types of fresh greens, so it's a pretty healthy option!
Open in Cookpad AppSteps
- 1
Prepare the ingredients:
- Peel and devein the shrimp, remove heads.
- Clean the squid with salt and cut into small pieces.
- Shred the carrot.
- Chop the green onions.
- Wash and drain all fresh herbs and bean sprouts.
- 2
Heat a skillet.
- Add vegetable oil, then add the shrimp and squid.
- Season with 1 teaspoon fish sauce, black pepper, and salt.
- Stir-fry until just cooked through.
- 3
Mix the batter with all the measured ingredients above.
(Optional: Some regions add an egg.)
- Stir in the chopped green onions.
- When the skillet is hot, pour in a ladleful of batter and swirl to coat.
- When the batter is almost cooked (about 1 1/2 minutes on medium heat), add bean sprouts, shrimp, and squid.
- Fold the pancake in half.
- 4
For the dipping sauce:
Mix all the measured ingredients together and stir well.
Add the shredded carrot.
- 5
Arrange the bánh xèo on a plate lined with banana leaves. Enjoy!
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