How to make Banh Xeo (Vietnamese Sizzling Pancakes)

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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