Description
A quick and easy recipe for crispy Vietnamese pancakes made with turmeric-infused rice flour batter, filled with savory pork and shrimp, and served with fresh herbs and traditional nước chấm dipping sauce.
Ingredients
Scale
- 1 cup rice flour
- 1/4 cup tapioca starch
- 1 1/4 cups coconut milk (full-fat)
- 1 cup water (room temperature)
- 1 tsp turmeric powder
- 1/2 tsp salt
- 6 oz pork belly, thinly sliced (or ground pork)
- 6 oz shrimp, peeled and deveined
- 1 small yellow onion, thinly sliced
- 2 cups bean sprouts
- 2 green onions, chopped
- Vegetable oil (about 1/4 cup per pancake for shallow frying)
- Fresh herbs: mint, cilantro, and Thai basil
- Rice paper or lettuce leaves (for wrapping)
- Nước chấm dipping sauce (fish sauce, lime juice, sugar, water, garlic, chili)
Instructions
- In a large bowl, whisk together rice flour, tapioca starch, turmeric powder, and salt.
- Slowly add coconut milk and water, whisking until smooth and free of lumps.
- Set batter aside for at least 30 minutes to rest.
- Thinly slice pork belly and shrimp; slice yellow onion and chop green onions; rinse bean sprouts and set aside.
- Heat skillet over medium-high heat and add about 2 tbsp vegetable oil.
- Add pork belly slices and cook for about 2 minutes until fat renders.
- Add shrimp and onions, stir until shrimp turn pink and onions soften, about 4-5 minutes.
- Spread filling evenly across the pan.
- Pour about 1/3 cup of batter over the filling, tilting the pan to spread thinly and evenly.
- Scatter bean sprouts over half the pancake and cover pan with lid for 2 minutes.
- Remove lid and cook uncovered until edges are golden and crispy, about 1-2 minutes.
- Use a spatula to carefully fold the pancake in half.
- Slide pancake onto a plate and repeat with remaining batter and filling, adding oil as needed.
- Serve immediately with fresh herbs, lettuce or rice paper, and nước chấm dipping sauce.
Notes
Resting the batter for at least 30 minutes helps hydrate the starch and results in a crispier pancake. Use a hot pan to ensure the batter sizzles on contact for the best texture. Fold the pancake in half instead of flipping to keep the filling intact. Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a hot skillet with a drizzle of oil to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Vietnamese
Nutrition
- Serving Size: About 2 pancakes per
- Calories: 375
- Sugar: 2
- Sodium: 450
- Fat: 18
- Saturated Fat: 12
- Carbohydrates: 30
- Fiber: 2
- Protein: 20
Keywords: Bánh Xèo, Vietnamese pancake, crispy pancake, turmeric pancake, pork and shrimp pancake, Vietnamese street food, easy Vietnamese recipe