4 cups (16 oz) Rice Flour
3 tablespoons Corn Starch
4 cups Water
1 tablespoon Lime Juice
1/2 tablespoon Turmeric Powder
1/2 tablespoon Salt
1/2 cup finely cut Green Onion
1 pound of pork belly, thinly sliced
1 pound medium size Shrimp, deveined and peeled
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Ground Pepper
1 teaspoon Garlic Powder
Mushrooms (king oyster, enoki, and oyster mushrooms are my favorite)
2 bags Bean Sprout
For Fish Sauce Dipping
1/4 cup Fish Sauce
1/4 cup Sugar
1/8 cup fresh Lime Juice
1/2 cup Water
1 tablespoon Garlic finely minced
1-2 Red Chili Pepper, finely minced
Lettuce Leaves or Mustard Greens or Chrysanthemum Greens
Mango or Granny Smith, cut into julienne strips, optional
Making Dipping Sauce
Combine all the fish sauce dipping ingredients in a mixing bowl and mix well until sugar dissolves. Set aside.
Combine the batter ingredients in a bowl and stir until well blended.
In a skillet, add pork and cook for about 5 minutes until the fat part becomes transparent. Add shrimps and seasoning with salt,sugar, ground pepper, and garlic powder, and mix well. Cook for a couple more minutes. The meat and shrimps don't need to be cooked all the way. Remove from heat.
Frying Bánh Xèo
Heat a non-stick pan over medium-low heat. Drizzle cooking oil into the pan. Add a few pieces of pork, shrimps and mushrooms and cook until the meat and shrimps are golden brown. Spread the filling evenly on the pan.
Stir batter well and ladle about 1/4 cup of the batter and quickly tilt to evenly coat the surface. The thinner the layer the better, so try to ladle less batter if the first one is too thick.
Top the batter with bean sprouts. Place a lid over for about a minute. Remove the lid. I sometime drizzle a little more oil around the edges to make it extra crispy. When crepe begins to curl up on the edges and turns golden brown and crispy, fold the crepe in half.
Gently remove the crepe to a serving plate. Repeat with remaining batter and ingredients.
Bánh xèo is served wrapped in mustard leaf, lettuce leaf or rice paper and stuffed with assorted herbs, and dipped in a fish sauce dipping. It's a great way to catch up on your herbs and vegetables!
Besides the basic vegetables and herbs, I also like to add some sweet, mildly tart and crunchy mango or Granny Smith apple, or try adding pickled daikon and carrot to create a different level of texture while adding more fruits or veggies.
Bánh xèo will lose it crispiness if made in advance. To make bánh xèo crispy again, broil crepe on low for a few minutes. Make sure to leave the oven door open slightly open while broiling.
Eat well. Stay hungry!