Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/2 pound pork belly, thinly sliced
- 1/2 pound medium-sized shrimp, peeled and deveined
- 1 onion, thinly sliced
- 2 cups bean sprouts
- 1/4 cup green onions, thinly sliced
- 1/4 cup cilantro, chopped
- Vegetable oil for frying
Special equipment needed:
- Large non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine rice flour, cornstarch, turmeric powder, and salt. Mix well.
2. Add coconut milk and water to the bowl and whisk until the batter is smooth.
3. Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
4. Add the pork belly to the skillet and cook until browned and crispy. Remove from the skillet and set aside.
5. Add the shrimp to the skillet and cook until pink and cooked through. Remove from the skillet and set aside.
6. Add the sliced onion to the skillet and cook until softened. Remove from the skillet and set aside.
7. Add a tablespoon of vegetable oil to the skillet and pour in 1/2 cup of the batter. Swirl the skillet to spread the batter evenly.
8. Add a handful of bean sprouts, a few slices of pork belly, shrimp, and onion to one side of the pancake.
9. Cover the skillet and cook for 2-3 minutes until the edges of the pancake start to crisp up.
10. Uncover the skillet and fold the pancake in half over the filling.
11. Slide the pancake onto a serving plate and repeat the process with the remaining batter and filling.
12. Garnish the pancakes with green onions and cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 26g
- Carbohydrates: 39g
- Protein: 16g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Shrimp can be substituted with tofu or mushrooms.
- Bean sprouts can be substituted with shredded carrots or cabbage.
Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Use different fillings such as mung bean sprouts or sliced mushrooms.
Tips and tricks:
- Make sure the skillet is hot before adding the batter to prevent sticking.
- Use a non-stick skillet to ensure the pancake comes out crispy.
- Do not overfill the pancake to prevent it from breaking when folding.
Storage instructions:
- Banh Xeo is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the pancake in a non-stick skillet over medium heat until crispy.
Presentation ideas:
- Serve the pancakes on a large platter with a side of dipping sauce.
Garnishes:
- Green onions and cilantro
Pairings:
- Vietnamese dipping sauce (Nuoc Cham)
Suggested side dishes:
- Vietnamese pickled vegetables (Do Chua)
Troubleshooting advice:
- If the pancake breaks when folding, try using less filling or adding more batter to the skillet.
Food safety advice:
- Make sure to cook the pork belly and shrimp thoroughly to prevent foodborne illness.
Food history:
- Banh Xeo is a traditional Vietnamese dish that originated in the central region of Vietnam.
Flavor profiles:
- Savory, crispy, and slightly sweet
Serving suggestions:
- Serve Banh Xeo as a main dish for lunch or dinner.
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Region: Vietnamese