Ingredients

Batter

• 30g rice flour
• 250ml water
• 250ml coconut milk (without sugar! best from savoy) (or substitute with 200ml water if preferred)
• 200g rice flour
• 40g fine cornmeal (preferably yellow)
• 1/2 tsp salt
• 1 tsp turmeric powder
• 720ml sparkling water (for extra crispiness)

Filling

• Steamed mung beans
• Pork (cooked)
• Shrimp (cooked)
• Bean sprouts
• 20g finely chopped spring onions
• Onions (Chopped in 0,5 cm wide pieces)

For Serving

• Cooking oil
• Fish sauce
• Vietnamese herbs (lettuce, mint, cilantro, perilla leaves)
• Rice paper (optional, for wrapping)

Steps

Prepare Batter

1. Mix 30g rice flour with 250ml water in a small saucepan. Cook on medium heat until thick and translucent, then remove from heat.
2. Stir in 250ml coconut milk (or 200ml water) and set aside to cool. This is your starter batter.
3. In a large bowl, mix 200g rice flour, 40g cornmeal, 1/2 tsp salt, and 1 tsp turmeric powder.
4. Add 720ml sparkling water to the dry ingredients, stir until smooth, then add the starter batter. Mix well and let rest for 30 minutes.

Prepare Fillings & Heat Pan

1. Have ready your steamed mung beans, cooked pork, shrimp, bean sprouts, and spring onions.
2. Heat a large non-stick pan or wok on high heat with a small amount of oil spread evenly.

Cook Pancakes

1. Stir the batter well, then pour a ladle into the hot pan, and quickly tilt to coat the pan evenly with a thin layer.
2. Add some mung beans, pork, and shrimp on one half of the pancake, cooking until the edges turn golden.
3. Lower the heat to medium and cook for 5-6 minutes until the bottom is crispy.
4. Add a handful of bean sprouts on the same half, cook for 20-30 seconds more, then fold the pancake in half and remove from the pan.

Serve

1. Serve hot with fish sauce and a plate of fresh Vietnamese herbs.
2. To eat, wrap a piece of the banh xeo in lettuce or rice paper along with herbs, then dip in fish sauce.
3. Enjoy the crispy, authentic flavor of Banh Xeo!

Tips

• Use a new non stick pan.
• Put the pan on high heat (Level 7-9). The meat should brown after ~ 1 minute.
• Use a generous amount of oil.
• The banh xeo should be thin. (~ one ladel for on pan)
• The banh xeo should form small holes if fried. If not the pan is not hot enough or the batter is too thinck.
• Clean the pan with a paper towel after each use.