Savory Banh Xeo with Ground Pork & Bean Sprouts
Banh Xeo with Ground Pork and Bean Sprouts
Banh Xeo with Ground Pork and Bean Sprouts
Ingredients
- 3/4 cup of finely milled rice flour (like Erawan brand)
- 1/3 cup of all-purpose cake flour
- 1 teaspoon of ground turmeric
- Coarse kosher salt
- 1 can (5.4 ounces) of unsweetened coconut cream (equivalent to 2/3 cup)
- 12 ounces of minced pork
- 1/4 cup plus 2 teaspoons of fish sauce
- 1/4 cup plus a pinch (1/4 teaspoon) of sugar
- Zest from 1 lime, finely grated, along with 1/4 cup of lime juice
- 2 tablespoons of cooking oil
- 1 1/3 cups of bean sprouts
- Lettuce leaves and fresh herbs (like mint, cilantro, and/or Thai basil) for garnish
Instructions
Step 1
To start, grab a rimmed baking sheet and set a rack inside it. This will help keep your Banh Xeo warm and crispy while you finish cooking. Preheat your oven to 200 degrees F, so it’s nice and toasty when you’re ready to pop the pancakes in. Next, in a large mixing bowl, combine the rice flour, all-purpose flour, turmeric, and 3/4 teaspoon of salt. Use a whisk to blend them together well, ensuring there are no lumps. Then, pour in the coconut cream and 3/4 cup of cold water, whisking until you achieve a smooth, thin batter. Set this aside for a moment while you prepare the filling.
Step 2
Start by placing the ground pork into a medium bowl. Sprinkle in 2 teaspoons of fish sauce, along with 1/4 teaspoon each of sugar and salt. Using your hands or a spoon, mix everything together until the pork is well coated with the seasonings. This step is crucial for infusing that delicious flavor into the meat. Next, in a separate bowl, combine the remaining 1/4 cup of fish sauce and sugar. Add the zest and juice of one lime, then pour in 1/2 cup of water. Whisk this mixture together until the sugar has completely dissolved. This tangy dipping sauce will complement your Banh Xeo perfectly, so set it aside while you prepare the rest of your dish.
Step 3
To begin, pour 1 1/2 teaspoons of vegetable oil into a medium nonstick skillet and heat it over medium heat until shimmering. While the oil warms, take one-quarter of your pork mixture and crumble it into bite-sized pieces. Once the oil is ready, add the crumbled pork to the skillet, allowing it to sizzle for a moment. Next, grab your batter and pour in a generous heaping 1/3 cup into the skillet. Give the pan a gentle swirl to spread the batter evenly across the bottom. Sprinkle 1/3 cup of bean sprouts over the top, then cover the skillet with a lid. Let this cook for about 2 minutes until the crepe becomes translucent and a vibrant yellow color. After that, remove the lid and continue to cook for an additional 3 to 4 minutes, or until the bottom is beautifully golden brown and crisp. When you’re ready, fold the crepe in half and carefully slide it onto your preheated rack in the oven to keep warm while you repeat the process for the remaining three crepes. Enjoy watching those golden crusts come to life!
Step 4
Once your crepes are ready, it’s time to serve them up with all the delicious accompaniments! Start by setting up a lovely spread on the table. Lay out fresh lettuce leaves and a variety of herbs like mint, cilantro, and Thai basil—these will add a wonderful freshness to your meal. Next, prepare the dipping sauce if you haven’t already. A tangy nuoc cham or similar sauce pairs perfectly with the savory crepes. When you’re ready to eat, take a crepe and place it on a lettuce leaf. Add a generous sprinkle of herbs, then fold it up like a little package. Dip it into the sauce and take a bite! The combination of crunchy, fresh veggies, aromatic herbs, and that delightful dipping sauce is simply irresistible. Enjoy every mouthful of your homemade banh xeo!
Nutrition Information
My Tip
To get that irresistible crispy texture on your Banh Xeo, make sure your skillet is hot enough before pouring in the batter. A medium heat is great, but if you hear a satisfying sizzle when the batter hits the pan, you know you’ve got it just right!
Leftovers
To store your leftover Banh Xeo, place them in a single layer in a shallow container, which helps maintain their crispy texture. They’ll stay fresh in the fridge for up to three days. When you’re ready to enjoy them again, reheat in a skillet over medium heat for a few minutes until the edges are crispy again—just like the first time!
Make It Your Own
For a delightful twist, try swapping the ground pork for sautéed mushrooms and add a splash of soy sauce for extra umami. This vegetarian version keeps the dish hearty and satisfying while still delivering that delicious crispy texture!