This crowd pleaser is a hot-off-the-pan, hands-on food meant to be wrapped in veggies and dipped in a flavorful sauce. Vietnamese bánh xèo, often called Vietnamese pancakes, or Vietnamese crêpes, are great for family style dinners and you can prep the batter a night ahead of time. Lets get to sizzling!

INGREDIENTS

BATTER

1 Vietnamese Pancake Flour Mix (Bot Banh Xeo) - 12 Oz (you can buy it at an Asian Market or on Amazon)
Follow directions according to the Bánh Xèo mix
4 sprigs green onions chopped

FILLING

1 lb (453 g) shrimp, heads removed and deveined size 45/50 or 60/70
1.5 lb (680.39 g) pork belly
1 medium yellow onion thinly sliced (optional)
1 package of fresh sliced mushrooms (optional)

VEGETABLES

1 head mustard greens (caỉ xanh)
1 bunch mint
1 bunch cilantro
1 bunch fish mint
1 bunch Vietnamese perilla (tía tô) optional

DIPPING SAUCE
Vietnamese prepared dipping sauce (fish sauce)

4 tablespoons fish (nước chấm)
I like the Three Crabs Brand Fish Sauce, 24-Ounce Bottle
But any fish sauce will do!
4 tablespoons sugar
1/2 sliced cucumber
1 carrot stick sliced

Mix the fish sauce and sugar together. Chop the cucumber and carrot into bite-sized pieces and add to the fish sauce. Set aside for dipping.

INSTRUCTIONS


PREPARE BATTER
Combine all batter ingredients except scallions in a large bowl for at least 3 hours, or overnight. Batter should be thin and have a soupy consistency. Add scallions only right before making the crêpes.

PREPARE FILLINGS
Cut the chicken and pork into bite-size pieces
Devein the shrimp
Cut the mushroom and onions into small slices

MAKING BÁNH XÈO – EACH CRÊPE TAKES ABOUT 8-10 MINUTES

On medium-high heat add 1-2 teaspoons of oil. Let the oil get hot. Add some chicken and pork

Sauté, lightly mixing until very lightly browned and fragrant.

Pour in some batter and make sure the batter is evenly spread. Add more batter if it wasn't enough to cover the pan. There should only be a thin layer of batter that almost flakes off at the pan edges where it's thinner. If your batter doesn't do that and is too thick, add a few tbsp water to the batter and mix to thin it out.

Lower the heat to medium high. The batter should be slightly cooked and transparent around the edges. This step cooks the top side of the ingredients and batter while it steams since we won't be flipping the crepe.

Lower heat to medium-low and wait for the crêpe to become crisp. This takes about 8 minutes. This step lets the ingredients fully cook through, including the batter.
Brush on a little oil around the edges if you're not seeing or hearing enough batter to pan contact. Fold in half, transfer to a plate and serve immediately. I hope you enjoyed this delicious dish!

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