Finally! Here's my cooking tutorial and recipe for Banh Xeo or Vietnamese Sizzling Pancakes! These savory pancakes are so crispy and packed with shrimp and pork belly. This is a very popular Vietnamese dish and a must try street food in Vietnam.


For this dish, you want it crispy so for my neutral oil I chose to use You You Organic Tea Seed

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This oil has a very smoking point of 485 degrees F allowing you to cook the banh xeo to a perfect crisp without burning it. Tea Seed oil is also a healthier oil option! It's cholesterol free, high in antioxidants, rich in nutrients, vitamin E and fatty acids.Check out their page and website to learn more! This oil is perfect for high temp recipes such as frying and sautéing.

Serves about 12 banh xeo (using a 10" skillet)
Ingredients:
12 oz pork belly
1 lb peeled and deveined shrimps
1 tsp salt
1/2 tsp black pepper
2 tsp fish sauce
1 white/yellow onion
1 lb bean sprouts
neutral oil or You You tea seed oil for cooking

Batter:
14 oz or 3.5 cups of rice flour
1 tbsp turmeric powder
1 tbsp cornstarch
1 tsp salt
1 cup beer
2.5 cups water
1 bunch of green onions thinly sliced

Nuoc cham (dipping sauce)
1/2 cup fish sauce
1/2 cup sugar
1 cup hot/boiled water
1 tbsp minced garlic
1-2 fresh chilies (optional)
1 tsp lemon/lime juice

Serve with fresh lettuce and herbs

Instructions:
1. Prepare your batter at least one hour before cooking by mixing all the batter ingredients together. Whisk until smooth and set aside.
2. Prepare your proteins: thinly slice your pork belly and make sure your shrimps are peeled and deveined.
3. In separate bowls marinate the pork and shrimps with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp fish sauce each.
4. Slice your white or yellow onion into 1/2" thickness
5. Prepare the nuoc cham or the dipping sauce by mixing together all the ingredients. Any extra sauce can be stored in the fridge for 1-2 weeks.
6. Heat about 1-2 tbsp of You You Tea Seed Oil or other neutral oil in a skillet on medium high heat.
7. Add in some sliced onions, pork belly and shrimps then cook until lightly browned.
8. Before pouring in the batter, give it a good mix first. Then pour enough batter to cover the pan. I use about one ladle for a 10" skillet.
9. Once you pour in the batter, lift up the skillet and using a circular motion swirl the batter around to evenly spread it.
10. Add some bean sprouts and cover with a lid. Turn the heat down to medium and let it cook for 2 minutes.
11. Next, remove the lid and increase heat back up to medium high.
12. Pour some You You Tea Seed Oil or other neutral oil in a bowl and using a brush baste the edges of the pancake with the oil.
13. Cook until the edges get crispy and lift from the pan. This takes about 4 minutes for me.
14. Fold the pancake in half then plate and serve with fresh lettuce, herbs and nuoc cham.
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