Banh Xeo Vietnamese Shrimp Pancakes Recipe

Rice flour: A fine flour made from ground rice, essential for the pancake batter.

Cornstarch: Helps to create a light and crispy texture in the pancakes.

Turmeric powder: Adds a vibrant yellow color and a subtle earthy flavor.

Salt: Enhances the overall flavor of the dish.

Coconut milk: Provides a rich, creamy base for the batter.

Water: Used to thin out the batter to the right consistency.

Shrimp: Peeled and deveined, these add a succulent seafood element.

Pork belly: Thinly sliced, it adds a savory and rich flavor to the pancakes.

Bean sprouts: Adds a fresh, crunchy texture to the dish.

Fresh herbs: Mint, cilantro, and basil provide a burst of fresh flavor.

Lettuce leaves: Used to wrap the pancakes, adding a refreshing crunch.

When making banh xeo, ensure your batter is thin enough to spread easily in the pan. This helps achieve the desired crispy texture. If the batter is too thick, add a bit more water or coconut milk. Also, cook the shrimp and pork belly slices just until they are done to avoid overcooking, as they will continue to cook slightly when the pancake is folded and left to rest.

• rice flour - Substitute with all-purpose flour: All-purpose flour can be used in place of rice flour, though the texture may be slightly different. It will still provide a good base for the batter.

• cornstarch - Substitute with tapioca starch: Tapioca starch has similar thickening properties and will help achieve a similar texture in the batter.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric and will add a similar color and a bit more flavor complexity.

• salt - Substitute with soy sauce: Soy sauce can add saltiness as well as umami flavor, enhancing the overall taste of the pancakes.

• coconut milk - Substitute with almond milk: Almond milk can be used as a non-dairy alternative, though it will lack the richness of coconut milk. Adding a bit of coconut extract can help mimic the flavor.

• water - Substitute with chicken broth: Chicken broth adds more flavor to the batter compared to plain water.

• shrimp - Substitute with tofu: Tofu is a great vegetarian alternative that can absorb flavors well and provide a similar texture.

• pork belly - Substitute with chicken thigh: Chicken thigh is a leaner option that still provides a rich flavor and can be thinly sliced like pork belly.

• bean sprouts - Substitute with shredded cabbage: Shredded cabbage offers a similar crunch and can be used as a fresh, crisp alternative.

• fresh herbs (mint, cilantro, basil) - Substitute with parsley and dill: Parsley and dill can provide a fresh, aromatic flavor similar to the original herbs.

• lettuce leaves - Substitute with cabbage leaves: Cabbage leaves are sturdy and can be used to wrap the pancakes, providing a similar texture and crunch.

• Allow the banh xeo to cool completely at room temperature before storing. This prevents condensation, which can make the pancakes soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together. Stack them neatly in an airtight container.
• Store the container in the refrigerator if you plan to consume the banh xeo within 2-3 days. For longer storage, consider freezing.
• To freeze, wrap each pancake individually in plastic wrap or aluminum foil. This helps maintain their texture and prevents freezer burn.
• Place the wrapped pancakes in a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the banh xeo in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat the pancakes in a non-stick skillet over medium heat. Add a small amount of oil to crisp up the edges again. Alternatively, you can reheat in the oven at 350°F (175°C) for about 10 minutes.
• Serve the reheated banh xeo with fresh herbs, lettuce leaves, and your favorite dipping sauce to enjoy the full flavor and texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Banh Xeo on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through and the edges regain some crispiness.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the Banh Xeo in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until they are heated through and the edges are crispy again.

• Microwave Method: Place the Banh Xeo on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that this method may not retain the crispiness as well as other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Banh Xeo in the air fryer basket in a single layer. Heat for about 3-5 minutes, or until they are warmed through and the edges are crispy. This method is great for maintaining the texture.

• Steaming Method: If you prefer a softer texture, you can steam the Banh Xeo. Place them in a steamer basket over boiling water. Cover and steam for about 5 minutes or until they are heated through. This method will make the pancakes softer rather than crispy.

• Mixing bowl: Use this to combine the rice flour, cornstarch, turmeric powder, salt, coconut milk, and water to create a smooth batter.

• Whisk: This will help you gradually mix the ingredients in the mixing bowl until the batter is smooth.

• Non-stick skillet: Essential for cooking the pancakes without them sticking to the pan.

• Ladle: Use this to pour the batter into the skillet, ensuring you get the right amount each time.

• Spatula: Helpful for flipping and folding the pancakes in the skillet.

• Knife: Needed for slicing the pork belly thinly.

• Cutting board: Provides a safe surface for cutting the pork belly and preparing other ingredients.

• Measuring cups: Use these to measure out the rice flour, cornstarch, coconut milk, and water accurately.

• Measuring spoons: These will help you measure the turmeric powder and salt precisely.

• Serving platter: Ideal for keeping the cooked pancakes warm and presenting them with fresh herbs and lettuce leaves.

• Tongs: Useful for handling the shrimp and pork slices while cooking.

• Small bowl: Handy for preparing and serving the dipping sauce.

Prepare the filling: Slice the pork belly and shrimp in advance and store them in the fridge to save time during cooking.

Pre-mix the batter: Combine the rice flour, cornstarch, turmeric powder, salt, coconut milk, and water the night before and let it rest in the fridge.

Use a large skillet: Cooking multiple pancakes at once in a large skillet can speed up the process.

Organize ingredients: Arrange all ingredients like bean sprouts, herbs, and lettuce leaves on a tray for easy access.