Description
Delight in the vibrant flavors of Easy Vietnamese Pho-Style Banh Xeo Pancakes, featuring crispy, savory pancakes filled with succulent shrimp and pork belly. These golden, turmeric-infused rice flour pancakes are complemented perfectly by fresh herbs and bean sprouts, making for a light yet satisfying meal inspired by traditional Vietnamese street food.
Ingredients
Scale
Batter
- 1 cup rice flour
- 1/2 cup coconut milk
- 1 cup water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
Filling
- 200 grams shrimp, peeled and deveined
- 100 grams pork belly, thinly sliced
- 1 cup bean sprouts
- 1/2 cup scallions, sliced
To Serve
- Fresh herbs (mint, cilantro, basil) for serving
- Cooking oil for frying
Instructions
- Prepare the batter: In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt until smooth and free of lumps, creating a thin, pourable batter.
- Heat the skillet: Place a skillet over medium heat and add a small amount of cooking oil, allowing it to heat until shimmering but not smoking.
- Cook the pancake base: Pour a ladleful of batter into the hot skillet, swirling the pan gently to coat the bottom evenly in a thin layer.
- Add the fillings: Arrange the shrimp and thinly sliced pork belly on one half of the pancake. Cook until the base turns crispy and develops a light golden brown color, and the seafood and pork are cooked through.
- Fold the pancake: Fold the pancake in half over the fillings and continue cooking for an additional minute to meld flavors and crisp the edges further.
- Repeat the process: Remove the finished pancake from the skillet and repeat the steps with the remaining batter and fillings, adding more oil as necessary.
- Serve hot: Plate the pancakes and serve immediately, garnished with fresh herbs and accompanied by bean sprouts and your preferred Vietnamese-style dipping sauce.
Notes
- Ensure the skillet is properly heated to get a crispy texture on the pancake.
- The pancake batter should be thin enough to spread easily but not too watery.
- You can substitute pork belly with thinly sliced chicken or tofu for variation.
- Serve with traditional Vietnamese dipping sauce (nuoc cham) for authentic flavor.
- Use fresh herbs generously to add brightness and freshness to each bite.
