This Banh Xeo Recipe marries savory Vietnamese rice pancake with shrimp, sprouts, leafy greens and loads of herbs. Translating into ‘sizzling cake’, bánh xèo is absolute perfection when dipped in nuoc cham – Vietnam’s most famous savory, sweet, sour, salty and spicy condiment!
Banh xeo (bánh xèo) are savory Vietnamese crepes, made of rice flour.
Typically loaded with pork belly and shrimp, these crispy pancakes get their trademark yellow tinge from turmeric, which is added to the batter before cooking.
Whisk in rice flour, cornstarch, turmeric, salt, coconut milk and water until the mixture is smooth.
Cook 1 portion of the shrimp and onions. Move on the side of the skillet.
Pour about 1/2 cup of batter in the skillet.
Tilt the pan quickly to evenly cover the entire bottom of the pan and add beans sprouts on top. Cook and fold in half.