In Vietnamese, banh xeo means “sizzling cake” for the sound the pancake batter makes when added to the hot pan. Each pancake is made separately and served as soon as it has been cooked.
- 500 grice flour
- 4–5 cupswater
- 1 cupcoconut cream
- 1 tspground turmeric
- pinchof salt
- 1 bunchspring onions (scallions), chopped
- vegetable oil
- 500 gpork belly
- 500 gbeansprouts
- 1onion, sliced
- cooked shrimps, shells on
- Vietnamese mint, basil and coriander leaves, to serve
Cook the pork belly into salted boiling water for 15â€“20 minutes. Slice thinly and set aside.
Blanch the beansprouts in boiling water.
Prepare the batter by mixing the rice flour with water, coconut cream, turmeric, salt and chopped shallots.
In a frying pan, heat just enough oil to cover the pan (tip off excess) and fry a spoonful of the onion for a couple of minutes until translucent.
Pour a cup full of batter mixture into the pan with the onion. Tilt the pan so that the mixture spreads thinly. When the batter begins to crisp around the edge, add some shrimp, 4 or 5 slices of pork belly and a spoonful of beansprouts. Make sure the edges donâ€™t stick to the pan by brushing a little more oil around the edge of the pancake.
Fold one half of the pancake over the ingredients and slip onto serving plate. Serve with fresh herbs. Repeat the process.