Bánh Xèo - Crispy Turmeric Pancake

Servings
2
Prep
10 m
Cook
15 m

Recipe By: Dylan Vickers-Fukakusa

Banh xeo gets its rich orange hue from turmeric and makes a versatile and delicious appetiser or accompaniment to any Vietnamese meal. The work xeo comes from the sizzling sound the batter makes when it’s poured into a hot pan.

Ingredients

30 g rice flour
10 g wheat flour
10 g mung beans, soaked overnight and steamed for 10 minutes
1 tsp turmeric powder
1/4 tsp salt
15 ml coconut cream
140 g soda water
40 g pork belly (steamed for 2 hours), sliced
1 tbsp canola oil
40 g bean sprouts
1/4 pc red onion, sliced
1/2 tsp fish sauce
to taste - salt and pepper
3 leaves iceberg or butter lettuce, for serving
2 sprigs mint, for serving
2 sprigs Vietnamese mint, for serving
2 sprigs coriander, for serving
2 sprigs Thai basil, for serving
4 tbsp nuoc cham, for serving

Directions

1

Whisk all filling ingredients together using chopsticks. Allow it to rest for at least 30 minutes.
2

Heat a heavy-bottomed, non-stick skillet over medium heat. Add 1 tbsp oil and pork belly and cook, stirring occasionally for 1-2 minutes. Add onion and prawns, cook for another minute.
3

Add bean sprouts, fish sauce and cook for another 30 seconds, before removing everything to a plate.
4

Clean or wipe out the pan. Heat 2 tbsp canola oil over medium heat. Add a thin amount of batter until the surface of the pan is just barely coated. A few open holes around the edges is better than pouring too much of the batter into the pan.
5

Fry for 4 minutes, all the while, using a spatula to slowly lift the edges of the pancake away from the pan. Once the pancake is evenly brown across the bottom, add the filling into one half of the pancake. Fold the other half of the pancake on top and remove to a pan.
6

Eat with lettuce and mixed herbs.