Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup cornstarch
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1 1/2 cups water
- 1/2 cup coconut milk
- 1/2 pound pork belly, sliced
- 1/2 pound shrimp, peeled and deveined
- 1/2 onion, sliced
- 2 cups bean sprouts
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup mint leaves, chopped
- 1/4 cup basil leaves, chopped
- 1/4 cup peanuts, chopped
- 1/2 cup fish sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 2 cloves garlic, minced
- 2 Thai chilies, minced
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Small saucepan
Step-by-step instructions:
1. In a mixing bowl, whisk together rice flour, cornstarch, turmeric powder, and salt.
2. Gradually add water and coconut milk while whisking until the batter is smooth.
3. Let the batter rest for 30 minutes.
4. In a small saucepan, combine fish sauce, rice vinegar, sugar, garlic, and Thai chilies. Cook over medium heat until the sugar dissolves. Set aside.
5. Heat a non-stick pan over medium-high heat. Add pork belly and cook until crispy. Remove from the pan and set aside.
6. Add shrimp and onion to the same pan and cook until the shrimp turn pink. Remove from the pan and set aside.
7. Add a ladleful of batter to the pan and swirl to coat the bottom of the pan. Cook until the edges start to crisp up.
8. Add a handful of bean sprouts, scallions, cilantro, mint, basil, and peanuts to one side of the pancake. Top with some pork belly and shrimp.
9. Fold the other side of the pancake over the filling and slide onto a plate.
10. Serve with the fish sauce dipping sauce.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Non-stick pan over medium-high heat
Serving size:
Makes 4 servings
Nutritional information:
Calories: 500
Fat: 22g
Carbohydrates: 51g
Protein: 26g
Sodium: 2000mg
Substitutions for ingredients:
- Chicken or beef can be used instead of pork belly.
- Tofu can be used instead of shrimp.
- Green onions can be used instead of scallions.
- Peanuts can be omitted for those with nut allergies.
Variations:
- Add sliced mushrooms or bell peppers to the filling.
- Use different herbs such as lemongrass or dill.
- Make mini pancakes for appetizers.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Use a non-stick pan to prevent the pancake from sticking.
- Cook the pancake until the edges are crispy before adding the filling.
- Use fresh herbs for maximum flavor.
Storage instructions:
Store leftover pancakes and dipping sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a non-stick pan over medium heat until heated through. Reheat the dipping sauce in a small saucepan over low heat.
Presentation ideas:
Arrange the pancakes on a platter and garnish with extra herbs and peanuts.
Garnishes:
Extra herbs and peanuts
Pairings:
Serve with a side of steamed rice and a vegetable stir-fry.
Suggested side dishes:
Steamed rice and vegetable stir-fry
Troubleshooting advice:
- If the pancake sticks to the pan, use a spatula to loosen it before adding the filling.
- If the batter is too thick, add more water or coconut milk.
- If the pancake falls apart when folding, use less filling or cook the pancake longer.
Food safety advice:
- Make sure the pork belly and shrimp are cooked through before eating.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Bánh xèo nước mắm is a Vietnamese dish that originated in the central region of Vietnam. It is a savory pancake filled with pork, shrimp, and bean sprouts, and served with a fish sauce dipping sauce.
Flavor profiles:
Savory, crispy, and slightly sweet from the coconut milk in the batter. The fish sauce dipping sauce is salty and tangy.
Serving suggestions:
Serve the pancakes hot with the dipping sauce on the side.
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Region: Vietnamese