Banh Xeo
A crispy Vietnamese turmeric pancake filled with shrimp, pork, and bean sprouts.
Ingredients
- 1 cup rice flour
- 1/4 tsp turmeric powder
- 1 cup coconut milk
- 150g shrimp
- 100g pork belly, sliced
- 1 cup bean sprouts
- Lettuce and herbs for wrapping
Steps
- Whisk rice flour, turmeric, and coconut milk into a thin batter.
- Stir-fry pork and shrimp briefly in a hot pan, then pour in a thin layer of batter.
- Scatter bean sprouts over half the pancake and cover, cooking until the edges are crispy.
- Fold the pancake in half once the bottom is golden and crisp.
- Serve wrapped in lettuce and herbs with fish sauce dip.