Banh Xeo (Vietnamese Shrimp Pancakes)

This easy recipe for banh xeo, or Vietnamese crepe-like pancakes, comes with a savory "surf-and-turf" filling of pork loin and shrimp.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 413 Calories

Ingredients

• 3 tablespoons white sugar
• 3 tablespoons water
• 2 tablespoons chopped fresh basil
• 2 cloves garlic, crushed
• 3 green onions, finely chopped
• 2 cups vegetable oil for frying, or as needed
• 1 teaspoon fish sauce
• 5 ounces boneless pork loin, sliced
• 1 pinch monosodium glutamate (MSG)
• 7 ounces water
• 6 ounces coconut milk
• 4 leaves mustard greens
• 20 uncooked medium shrimp, peeled and deveined
• 2 dried red chile peppers, chopped
• 0.66666668653488 cup rice flour
• 0.5 teaspoon saffron
• 0.5 cup bean sprouts
• 0.5 cup lime juice
• 0.33333334326744 cup fish sauce

Recipe Instructions

Step 1

Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.

Step 2

Mix rice flour, water, coconut milk, green onions, and saffron powder.

Step 3

Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.

Step 4

Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.