Bánh Xèo

Ingredients

• 1 1/2 cups rice flour, sifted
• 2 1/2 cups water, lukewarm
• 1/4 teaspoon salt, dissolved in water
• 1/4 teaspoon sugar, granulated
• 1/2 cup coconut milk, full-fat
• 1/2 pound large shrimp, peeled and deveined
• 1/4 cup thinly sliced pork, preferably pork loin
• 1/4 cup diced yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup chopped scallions, for garnish
• 2 tablespoons vegetable oil, for frying
• 2 tablespoons fish sauce, for serving
• 1 tablespoon lime juice, freshly squeezed

Method

1. 1Whisk together rice flour, water, and salt in a large bowl until smooth and free of lumps, then let rest for 30 minutes to allow the flour to absorb the liquid. The batter should still be slightly lumpy.
2. 2Heat a small non-stick skillet over medium-high heat and brush with a thin layer of vegetable oil, swirling to coat the pan evenly.
3. 3Pour about 1/2 cup of the batter into the skillet and tilt to evenly coat the bottom, cooking for about 2 minutes or until the edges start to curl and the surface is dry.
4. 4Add a few slices of pork, some shrimp, and a sprinkle of onion and garlic to one half of the pancake, then fold the other half over to enclose the filling, cooking for another 2-3 minutes or until the bottom is golden brown.
5. 5Flip the pancake and cook for an additional 2 minutes, until the other side is also golden brown and crispy. Repeat with the remaining batter and filling ingredients.
6. 6Serve the Bánh Xèo hot with lettuce leaves, herbs, and your choice of dipping sauce, such as fish sauce with lime juice and chili flakes.
7. 7Warm the coconut milk in a small saucepan over low heat, stirring occasionally, until it's steaming hot but not boiling.
8. 8Assemble the dish by placing a few pieces of the Bánh Xèo onto a plate, garnished with chopped scallions and a sprinkle of herbs, then serve immediately.

Nutrition per serving