Bánh Xèo is a Vietnamese savory pancake made from rice flour, turmeric powder, coconut milk, and water. It is typically filled with mung bean sprouts, pork, shrimp, and sliced onions. The pancake is cooked until crispy on the outside and served with fresh herbs, lettuce, and a dipping sauce called nước mắm. Bánh Xèo is popular as a street food and is enjoyed as a main dish or a snack.
Nutrition Information:
Nutrient
Amount
Total Fat
18g
Saturated Fat
10g
Trans Fat
0g
Cholesterol
65mg
Sodium
800mg
Total Carbohydrates
45g
Dietary Fiber
3g
Sugars
2g
Protein
12g
Ingredients:
Ingredient
Quantity
Rice Flour
1 cup
Turmeric Powder
1 teaspoon
Coconut Milk
1/2 cup
Water
1/2 cup
Mung Bean Sprouts
1 cup
Pork (thinly sliced)
1/2 cup
Shrimp (peeled and deveined)
1/2 cup
Sliced Onions
1/2 cup
Cooking Instructions:
Step 1: In a bowl, whisk together the rice flour, turmeric powder, coconut milk, and water until smooth. Let the batter rest for 30 minutes.
Step 2: Heat a non-stick skillet over medium heat. Add a little oil and pour a ladle of the batter onto the skillet. Swirl the skillet to evenly distribute the batter and cook for 2-3 minutes until the edges are crispy.
Step 3: Sprinkle some mung bean sprouts, pork, shrimp, and sliced onions onto one half of the pancake. Fold the other half over the filling and cook for another 2-3 minutes until the filling is heated through.
Step 4: Serve the Bánh Xèo with fresh herbs and lettuce. Dip the pancake in the nước mắm sauce before taking a bite. Enjoy!
