Banh Xeo Tasting Platter

Banh Xeo is a Vietnamese savory pancake made using rice flour, turmeric, and coconut milk, filled with delicious ingredients like shrimp, pork, and bean sprouts. The name "Banh Xeo" is derived from the sound "tsssss" it makes when the rice batter is poured into the hot skillet. Originating from Vietnam, these crispy pancakes are known for their vibrant colors and satisfying texture, often enjoyed as street food or in Vietnamese home kitchens. They are typically served with fresh herbs and a spicy dipping sauce known as Nuoc Cham.

Ingredients

• Rice flour - 2 cups
• Coconut milk - 1 cup
• Water - 1 cup
• Turmeric - 1 teaspoon
• Shrimp - 200 grams, peeled and deveined
• Pork belly - 200 grams, thinly sliced
• Bean sprouts - 1 cup
• Green onions - 3, chopped
• Lemongrass - 2 stalks, finely chopped
• Fish sauce - 2 tablespoons
• Sugar - 1 tablespoon
• Lime - 1, juiced
• Chili - 1, finely sliced
• Lettuce - for serving
• Fresh herbs (mint, cilantro, Thai basil) - for serving

Preparation

Making the Batter

To prepare the Banh Xeo batter, mix rice flour, coconut milk, water, and turmeric in a large bowl until smooth. Stir in chopped green onions and set aside to rest for at least 30 minutes for optimal texture.

Preparing the Fillings

For the fillings, season shrimp and pork belly with a mixture of fish sauce and sugar. In a pan, sauté the lemongrass until fragrant, then add the seasoned pork belly and cook until browned. Remove and set aside, then repeat with the shrimp until just cooked through.

Preparing Nuoc Cham (Dipping Sauce)

In a small bowl, combine fish sauce, lime juice, sugar, sliced chili, and water. Adjust to taste, ensuring a balance of sweet, salty, and spicy.

Cooking Process

Preheat a non-stick skillet over medium-high heat. Lightly oil the pan, then pour in a ladle of the batter and swirl to cover the surface in a thin layer. Add a portion of the pork belly, shrimp, and a handful of bean sprouts onto one side of the pancake. Once the edges begin to crisp and lift, fold the pancake in half to encase the fillings. Continue to cook until golden and crispy before transferring to a plate. Repeat until all the batter and fillings are used up. Allow sufficient time for each pancake to achieve a crispy texture, considering prevention of overcrowding in the pan, which is crucial for perfect results. You can set a cooking timer to monitor the process accurately.

How to Enjoy

To enjoy this Banh Xeo tasting platter, serve each pancake with fresh lettuce and fresh herbs. Tear off a piece of pancake, wrap it in lettuce with herbs, and dip into the Nuoc Cham. The combination of crispy pancake, fresh herbs, and tangy sauce offers an explosion of flavors and textures.