Vietnamese Sizzling Pancakes (Banh Xeo)

By Vicky Pham · 90 min

Ingredients

Instructions

1. Whisk the batter ingredients together in a large bowl and let it rest at least 30 minutes; the longer it rests, the crispier the pancake.
2. Rub the pork belly and shrimp with about 1 tablespoon coarse sea salt, rinse under cold running water and drain dry.
3. Parboil the pork belly for about 10 minutes, let cool, then slice into thin bite-sized pieces, each with skin, fat and meat.
4. In a large skillet on medium-high, heat about 1 tablespoon vegetable oil. Add half the minced garlic and shallot and sauté until fragrant. Add the pork belly, season with 1 teaspoon bouillon powder or ½ teaspoon sea salt, and pan-fry about 5 minutes until mostly cooked. Set aside.
5. Repeat for the shrimp: add oil, garlic and shallot to the skillet and sauté until fragrant. Add the shrimp, season with 1 teaspoon bouillon powder or ½ teaspoon sea salt, and lightly pan-fry just for aroma; they will finish cooking in the crepe. Set aside.
6. Rinse the dried mung beans until the water runs clear. Put them in a small pot, cover with water by 2 inches, bring to a boil over medium-high heat, then reduce to low and simmer uncovered 20 minutes, stirring halfway, until soft but still holding their shape. Drain, mix with 1 teaspoon sea salt, and set aside.
7. For each crepe, use a 12-inch nonstick skillet or a well-seasoned wok with a lid. Coat with a thin layer of oil, add a few onion slices and pork belly, and pan-fry about 1 minute. Add about four shrimp, then ladle in about ¾ cup batter and immediately swirl the pan to coat the bottom and sides until the batter is no longer runny. Add mung beans and bean sprouts, cover and cook 3 minutes on medium-
8. Remove the lid when the edges have pulled away from the pan. Add a teaspoon of oil under the crepe, spreading it evenly, then cook uncovered about 3 more minutes until the bottom is crisp.
9. Fold the pancake in half with a large spatula and slide it onto a serving platter. Repeat with the remaining batter and ingredients.

Summarized from Vicky Pham's video. Watch it for the details.

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