Authentic Bánh Xèo
Ingredients
Thick Version fish sauce
- 1 cup Vinegar/ lemon juice
- 1 cup Fish Sauce
- 2 cup water
- 2 cup sugar
Thin Version fish sauce
- 1 cup Vinegar/ lemon juice
- 1 cup Fish Sauce
- 3 cup water
- 2 cup sugar
Fish sauce filling
- 2-4 Thai Chili adjust to your liking
- 1 inch ginger julienned
- 4 cloves garlic chopped
- 1-2 small carrots julienned
Batter Ingredients:
- 450 g Rice Flour
- 100 g Corn Starch
- 300 ml ice cold water adjust accordingly (add more if the batter is too dry)
- 1 tsp turmeric powder
- 1 tsp salt
- 100 ml coconut milk
- 125 ml cold beer/club soda/ sparking water
Fillings:
- 1 lb Pork belly/ shoulder
- 1 onion sliced
- 10 shrimps
- 5 mushrooms
- cooked green beans
Toppings for serving:
- 1 bundle Red leaf lettuce or any Lettuce leaves you like
- 1 cucumber
- mist leaves
- Thai basil leaves
Instructions
Prepare the batter:
- In a bowl, combine the batter ingredients until smooth.
- Gradually whisk in more water (if needed) until you get a batter that is a little thinner than the pancake ( see YouTube video)
- Add sliced green onions and let the batter rest for 30 minutes.
Prepare the fish sauce:
- Mix all fish sauce ingredients until sugar dissolves.
- Adjust flavors to taste.
Cook the filling:
- cook the green beans like how you would cook your rice
- Heat a skillet over medium-high heat.
- Sear pork slices until lightly browned, about 80% cooked
Make the pancakes:
- Heat a non-stick skillet on medium-high heat and add a small amount of oil.
- Add shrimp. Cook until the shrimp turn pink, then add pork, mushroom, and onion
- Pour a thin layer of batter into the skillet, swirling to coat evenly.
- Add cooked green beans and bean sprouts to one side of the pancake.
- Cover with a lid and cook for 3–5 minutes until the edges are crispy and the bottom is golden brown.
Fold and serve:
- Fold the pancake in half and transfer to a plate.
- Serve with lettuce, fresh herbs, and Nuoc Cham (fish sauce) on the side.