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Banh Xeo (Vietnamese Shrimp Pancakes)
Banh Xeo (Vietnamese Shrimp Pancakes)
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Delicious banh xeo pancakes filled with pork loin and shrimp.
Ingredients:
  • 20 uncooked medium shrimp, peeled and deveined
  • 5 ounces boneless pork loin, sliced
  • 1 teaspoon fish sauce
  • 1 pinch monosodium glutamate (MSG)
  • 0.66666668653488 cup rice flour
  • 7 ounces water
  • 6 ounces coconut milk
  • 3 green onions, finely chopped
  • 0.5 teaspoon saffron
  • 2 cups vegetable oil for frying, or as needed
  • 0.5 cup bean sprouts
  • 2 tablespoons chopped fresh basil
  • 0.5 cup lime juice
  • 0.33333334326744 cup fish sauce
  • 3 tablespoons water
  • 3 tablespoons white sugar
  • 2 dried red chile peppers, chopped
  • 2 cloves garlic, crushed
  • 4 leaves mustard greens
Instructions:
  • Combine the shrimp and pork loin with fish sauce and MSG in a glass or ceramic bowl, and let it marinate for 30 minutes.
  • Combine rice flour, water, creamy coconut milk, fresh green onions, and aromatic saffron powder until well blended.
  • Heat vegetable oil in a pan over medium-high heat until shimmering. Cook a quarter of the rice flour mixture into a large, thin pancake until bubbles form and edges are dry, about 3 to 4 minutes. Top with a quarter of the shrimp and pork mixture. Reduce heat to medium, add bean sprouts and basil, flip, and cook until browned, about 2 to 3 minutes. Fold in half and transfer to plate. Repeat with remaining batter and filling.
  • Combine lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for the sauce. Serve by wrapping the pancakes in a mustard green leaf and dipping in the sauce.

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