Vietnamese Pancakes

Bánh Xèo

Inspired by:
Banh Xeo Ba Hai
No 49 Nguyen Trong Tuyen, Ward 15, Phu Nhuan, Ho Chi Minh

Yields 6 Pancakes

Dipping Sauce

3 t sugar, granulated
3 t fish sauce
2 t rice wine vinegar
2 t lime juice, fresh
3 cloves garlic , finely chopped
1/3 c water
1 bird’s eye chili , seeded and finely chopped

Pancake Batter

1 c rice flour
1/3 c all-purpose flour
1 ½ t turmeric
½ t salt
1 ½ c water
½ c coconut milk, high fat
3 scallions, thinly sliced

To Complete

annato oil, as needed for cooking
½ onion, medium yellow, thinly sliced
¾ lb pork belly, sliced
½ lb shrimp, 51/60, peeled
6 scallions, sliced
½ c mung beans, dried, split (soaked overnight)
2 c fresh bean sprouts
1 c mixed greens
½ bunch perilla leaves
½ bunch mint, stems removed
½ bunch cilantro, stems removed

For Dipping Sauce

Whisk all dipping sauce ingredient together. Set aside.

Sift the batter dry ingredients together into bowl. Add water and
coconut milk to the dry ingredients. Whisk together until no sign of
lumps. Add scallions. Set aside for 1 hour.

For Toppings

Drain, then steam the mung beans for 15 minutes or until soft. Add mung beans,
salt, sugar, pepper to food processor and mix until smooth. Set aside. Fry pork belly
in skillet on medium high until crispy. Add garlic and scallions. Cook for another
minute. Reserve 2 tablespoons of the fat and transfer the pork to a plate lined with
paper towels. Drain shrimp. Pat dry with paper towels to remove moisture. Add
shrimp to food processor until mixture is fine. Heat the 2 tablespoons of pork fat
in skillet to medium. Add shrimp. Stir and heat for 5 more minutes. Set aside.

To Complete

On medium-high, add 2 tablespoons of oil to skillet. Add the onions,
pork, and shrimp and cook for 2-3 minutes, until almost cooked
through Add the scallions and heat for another 1-2 minutes. Pour in
about ½ cup of batter into the pan, tilting the pan quickly to create an
even layer. Add more batter if there isn’t enough to coat the pan. Add
mung beans and sprouts. Lower heat to medium. Cover skillet, cook
until batter has cooked slightly, and its edges become translucent
(2-3 minutes). Remove the lid. Lower heat to medium-low. Continue
cooking until pancake becomes crispy (5-7 minutes). Fold in half.
Transfer to plate. Set aside. Continue making pancakes until all batter
is gone. Once done, serve warm with mixed greens, herbs, dipping
sauce on side.