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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Saveur magazine
Servings: 6 pancakes
This is a kind of crepe (but crispier) that looks like an omelette (though it's made without eggs). Batters and fillings vary around the country, but in Saigon, bánh xèo is large and lacy. (Its name refers to the sizzling sound, or xèo, the batter makes when it hits a hot skillet.)
1 ½ cups nonglutinous rice flour
1 pinch ground turmeric
½ cup unsweetened coconut milk
vegetable oil
½ pound boneless pork loin, julienned
½ pound medium shrimp, peeled, deveined, and roughly chopped
5 scallions, white part only, finely chopped
½ pound bean sprouts
1 head leaf lettuce, washed and separated
2 cups assorted fresh herb leaves, such as holy or sweet basil, cilantro, and mint
nước chấm
For the batter, whisk together flour, turmeric, coconut milk, and 2 cups water in a medium mixing bowl. For the filling, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add pork and cook, stirring, for 1 minute; add shrimp and cook, stirring, for 1 minute more. Stir in scallions and bean sprouts and continue cooking until shrimp is just opaque but firm, about 2 minutes. Using a slotted spoon, transfer to a plate and wipe out skillet with paper towels. Lightly coat skillet with a small amount of oil (tilt skillet to coat sides) and heat over medium-high heat. When hot, scatter ⅔ cup filling in skillet and immediately add ½ cup batter (tilt skillet as you pour, to distribute batter). Cook until edges start to curl, about 3 minutes. Fold in half using a spatula, then transfer to a plate, covering with aluminum foil to keep warm. Repeat process, adding more oil to skillet for each pancake, until all batter and filling has been used. Serve with lettuce, fresh herbs, and nước chấm.