From Tippi's kitchen in Vietnam.

Originally published on Cookpad Vietnam as Bánh Xèo Tôm Thịt, with US measurements.

Bánh Xèo with Shrimp and Pork

Name: Bánh Xèo with Shrimp and Pork
Total time: 1800 s
Yield: Serves 5-6 servings
Ingredients: 1 package Bánh Xèo mix (Tài Ký brand or similar); 10 1/2 oz peeled shrimp (300 grams); 10 1/2 oz pork belly (300 grams); 7 oz bean sprouts (200 grams); 1 handful green onions; Fresh herbs (such as mint, perilla, fish mint, Vietnamese balm, lettuce, etc.); Sweet and sour fish sauce (mix 2 parts sugar, 1 part lime juice, 1 part fish sauce, 2 parts water); 2 cloves garlic; 2-4 Thai chili peppers; 1 small piece carrot

Tippi @tippigau

Bánh Xèo with Shrimp and Pork

Saved

Ingredients

30 minutes

Serves 5-6 servings

1 packageBánh Xèo mix (Tài Ký brand or similar)
10 1/2 ozpeeled shrimp (300 grams)
10 1/2 ozpork belly (300 grams)
7 ozbean sprouts (200 grams)
1 handfulgreen onions
Fresh herbs (such as mint, perilla, fish mint, Vietnamese balm, lettuce, etc.)
Sweet and sour fish sauce (mix 2 parts sugar, 1 part lime juice, 1 part fish sauce, 2 parts water)
2 clovesgarlic
2-4Thai chili peppers
1small piece carrot

Saved

Steps

30 minutes

1

Prepare the batter according to the package instructions and let it rest for 30 minutes. Meanwhile, boil the pork belly and cut it into small pieces, and blanch the shrimp until cooked.
2

Make the sweet and sour fish sauce and add some shredded carrot.
3

Lightly oil a skillet, pour in the batter, and arrange bean sprouts, pork, and shrimp on top. Cover and cook for a few minutes until the crepe is cooked through, then fold it in half and transfer to a plate.
4

Serve hot, wrapped in lettuce, mustard greens, and fresh herbs. Dip in the prepared fish sauce.