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Bánh Xèo – Vietnamese Sizzling Pancakes

  • Author: Mai
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Ingredients

Batter (makes 6 small 6″ pancakes)

  • 120g rice flour (1 cup)
  • 1/2 tsp turmeric
  • 250 ml soda water (1 cup)
  • 1/2 tsp salt
  • 1tbsp cooking oil
  • 100ml coconut milk (1/2 cup)
  • 1 chopped spring onion

Fillings:

  • Sliced pork belly
  • Prawns
  • Bean sprouts
  • Sliced onion

Dipping sauce:

 

  • 3 tbsp fish sauce
  • 1 tbsp sugar
  • 2 tbsp lime juice
  • 1/2 cup warm water
  • Sliced red chilli
  • 2 pressed garlic cloves

Instructions

  1. Prepare the batter by mixing the rice flour, turmeric powder, salt, cooking oil, coconut milk, soda water and chopped green onions together. Leave the batter to rest for 30 minutes
  2. In a heated pan, add some cooking oil and stir fry the sliced pork belly, prawns and sliced onions until cooked.
  3. Push the content of the pan to one side then pour about 1/4 cup of batter into the pan. Rotate the pan to thin out the batter
  4. Add some bean sprout into the pan then cover with lid to cook for about 1 minute
  5. Remove the lid and add some cooking oil on the edge and under the pancake to crispen it up
  6. Cooke for a further 1-2 minutes until the pancake turns crispy and fold it over
  7. Make the dipping sauce by adding all the listed ingredients together
  8. Enjoy by wrapping the pancake with some lettuce and dipping it into the sauce