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Bánh xèo
About the Dish:
Bánh xèo is a popular Vietnamese dish that translates to sizzling cake. It is a savory pancake made with rice flour, coconut milk, and turmeric, giving it a vibrant yellow color. The batter is cooked in a hot skillet with various fillings, such as pork, shrimp, bean sprouts, and onions. Bánh xèo is typically served with fresh herbs and a sweet and sour dipping sauce. This dish is known for its crispy texture on the outside and soft interior. It is a favorite street food in Vietnam and is enjoyed as a light and flavorful meal. Bánh xèo is also a versatile dish that can be customized based on personal preferences, making it a popular choice among both locals and tourists. Bánh xèo is a delicious and satisfying dish that combines different flavors and textures. The savory pancake paired with the freshness of the herbs and the tanginess of the dipping sauce creates a harmonious balance of flavors. It is a must-try dish for anyone looking to experience the vibrant and diverse Vietnamese cuisine.
Nutrition Information:
Nutrient
Amount
Total Fat
15g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
80mg
Sodium
500mg
Total Carbohydrates
30g
Dietary Fiber
2g
Sugars
4g
Protein
10g
Ingredients:
Ingredient
Quantity
Rice flour
1 cup
Coconut milk
1 cup
Water
1 cup
Turmeric powder
1/2 teaspoon
Pork (thinly sliced)
100g
Shrimp (peeled and deveined)
100g
Bean sprouts
1 cup
Onion (thinly sliced)
1
Cooking Instructions:
Step 1: In a large bowl, mix together rice flour, coconut milk, water, turmeric powder, and a pinch of salt. Whisk until smooth and let the batter rest for 30 minutes.
Step 2: Heat a non-stick skillet over medium heat and add a splash of oil. Add the sliced pork and shrimp to the skillet and cook until they are cooked through. Remove from the skillet and set aside.
Step 3: Increase the heat to medium-high and pour a ladleful of the batter into the skillet, swirling it around to form a thin pancake. Cook until the edges start to crisp up and the bottom turns golden brown.
Step 4: Add a handful of bean sprouts and sliced onion onto one half of the pancake. Top with some cooked pork and shrimp. Fold the pancake in half to enclose the filling.
Step 5: Cook for another 1-2 minutes until everything is heated through and the pancake is crispy. Transfer to a plate and repeat the process with the remaining batter and filling.
Step 6: Serve the bánh xèo hot with fresh herbs such as mint, cilantro, and lettuce leaves. Drizzle with a sweet and sour dipping sauce and enjoy!
