Bánh Xèo Burger

The Bánh Xèo Burger combines the crispy, savory elements of traditional Vietnamese pancakes with the convenience of a burger. This gluten-free dish is packed with flavor and perfect for a unique meal experience.

Ingredients

• Rice flour - 100g
• Coconut milk - 200ml
• Turmeric powder - 1 tsp
• Salt - 1/2 tsp
• Water - 100ml
• Shrimp (peeled and deveined) - 150g
• Pork belly (thinly sliced) - 100g
• Bean sprouts - 50g
• Green onions (chopped) - 2
• Lettuce leaves - 4
• Cilantro - a handful
• Sriracha sauce - to taste
• Lime wedges - for serving
• Vegetable oil - for frying

Steps

1. In a mixing bowl, combine rice flour, coconut milk, turmeric powder, salt, and water to create a smooth batter. Let it rest for 15 minutes.
2. Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
3. Pour a ladle of the batter into the skillet, swirling to coat the bottom. Cook for about 2 minutes until the edges start to crisp.
4. Add a few shrimp, pork belly slices, bean sprouts, and some chopped green onions on one half of the pancake. Cover and cook for another 2-3 minutes until the shrimp turn pink and the pork is cooked through.
5. Fold the pancake in half to create a half-moon shape and transfer to a plate.
6. Repeat the process for the second pancake, adding more oil as necessary.
7. To assemble the burger, place a lettuce leaf on the bottom half of the pancake, add cilantro, and drizzle with Sriracha sauce. Top with the other half of the pancake.
8. Serve with lime wedges on the side.

Nutrition

• Calories: 520
• Protein: 25 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 780 mg
• Cholesterol: 70 mg
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in protein from shrimp and pork, supporting muscle health.
• Contains coconut milk, which provides healthy fats and aids in digestion.

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