Banh Xeo – Crispy Vietnamese Pancakes with Shrimp

Name: Banh Xeo – Crispy Vietnamese Pancakes with Shrimp
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asiatische Küche
Ingredients: 200 g rice flour; 2 tsp tapioca starch; 400 ml coconut milk; 2 tsp ground turmeric; 2 tsp sugar; 2 tsp salt; 1 bunch spring onions; 300 g pork belly whole piece; 300 g raw shrimp; 100 g fresh mung bean sprouts; 2 tbsp fish sauce; 2 tbsp lime juice; 2 tbsp brown cane sugar; 2 cloves fresh garlic; 1/2 fresh red chili pepper

4 servings

Under an hour

New

Buy all ingredients right below the recipe

Banh Xeo Pancakes

200 g rice flour
2 tsp tapioca starch
400 ml coconut milk
2 tsp ground turmeric
2 tsp sugar
2 tsp salt
1 bunch spring onions
300 g pork belly whole piece
300 g raw shrimp
100 g fresh mung bean sprouts

Dipping Sauce (Nuoc Cham)

2 tbsp fish sauce
2 tbsp lime juice
2 tbsp brown cane sugar
2 cloves fresh garlic
1/2 fresh red chili pepper

Preparing the Sauce

1
First, prepare the dipping sauce. Deseed the chili and chop finely. Peel the garlic and also chop finely or press. In a small bowl, mix fish sauce, lime juice, brown cane sugar, garlic, chili, and about 4 tablespoons of water well until the sugar has dissolved. Set aside.

Preparing the Batter

1
In a large bowl, mix rice flour, tapioca starch, sugar, salt, and turmeric. While continuously stirring, add the coconut milk and then about 200 ml of water until a smooth, thin batter is formed. Cut the spring onions into fine rings and stir into the batter. Let the batter rest for at least 15–20 minutes.

Preparing the Filling

1
Cut the pork belly into very thin slices. Wash the shrimp and pat dry. Heat some oil in a pan and quickly sear the pork belly and shrimp. Season with a pinch of salt and pepper and finish with a splash of the prepared fish sauce (or some pure fish sauce). Remove from the pan and set aside.

Frying the Pancakes

1
In a coated pan, heat some oil strongly again. Pour a ladle of batter into the pan and spread evenly and very thinly by swirling. Reduce the heat slightly. As soon as the batter begins to set, place some slices of pork belly, shrimp, and a handful of mung bean sprouts on one half of the pancake.
2
Continue frying the pancake over medium heat until the bottom is golden brown and crispy and the edges easily lift from the pan. Carefully fold the pancake in half and leave it in the pan for a short time so that the sprouts steam slightly. Repeat the process for the remaining pancakes. Serve warm and dip into the dipping sauce.

Tip

For extra crispiness: The pan must be really hot before the batter goes in. The typical 'sizzling' gives the dish its name. Fresh herbs like coriander, mint, and Thai basil, as well as lettuce leaves, into which you can wrap pieces of the pancake, go well with this.

Knuspr-Küche

Vietnamesische Spezialitäten wie Banh Xeo bringen das Herz Asiens direkt in deine Küche. Die Kombination aus knusprigem Teig und frischen Zutaten ist typisch für die lebendige Food-Szene Vietnams.