Banh Xeo (Vietnamese Shrimp Pancakes)

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If there's no great Vietnamese restaurant in your neighborhood, you can still enjoy these delicious, savory pancakes. Sure to be a hit at home, they're an omelet filled with “surf and turf”-shrimp and pork loin. Whether you want to brighten up a chilly autumn evening or serve lighter fare in warmer months, they're sure to be a hit.

Submitted by MrMe
Published on December 28, 2010
Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
4
Yield:
4 pancakes
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Ingredients

Original recipe (1X) yields 4 servings

  • 20 uncooked medium shrimp, peeled and deveined

  • 5 ounces boneless pork loin, sliced

  • 1 teaspoon fish sauce

  • 1 pinch monosodium glutamate (MSG)

  • ⅔ cup rice flour

  • 7 ounces water

  • 6 ounces coconut milk

  • 3 green onions, finely chopped

  • ½ teaspoon saffron

  • 2 cups vegetable oil for frying, or as needed

  • ½ cup bean sprouts

  • 2 tablespoons chopped fresh basil

Chili Sauce:

  • ½ cup lime juice

  • ⅓ cup fish sauce

  • 3 tablespoons water

  • 3 tablespoons white sugar

  • 2 dried red chile peppers, chopped

  • 2 cloves garlic, crushed

  • 1 pinch monosodium glutamate (MSG)

  • 4 leaves mustard greens

Directions

  1. Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.

  2. Mix rice flour, water, coconut milk, green onions, and saffron powder.

  3. Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.

  4. Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.

Nutrition Facts (per serving)

413 Calories
23g Fat
39g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 413
% Daily Value *
Total Fat 23g 29%
Saturated Fat 10g 52%
Cholesterol 62mg 21%
Sodium 1695mg 74%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 10%
Total Sugars 11g
Protein 16g 32%
Vitamin C 36mg 39%
Calcium 83mg 6%
Iron 3mg 19%
Potassium 504mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.