Bánh Xèo Nhân Thịt

Bánh Xèo Nhân Thịt is a delightful Vietnamese savory pancake filled with high-protein pork, shrimp, and fresh herbs. This unique dish combines crispy textures with vibrant flavors, making it a satisfying meal for any occasion.

Ingredients

• Rice flour - 100 grams
• Cornstarch - 30 grams
• Coconut milk - 200 ml
• Water - 200 ml
• Turmeric powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Pork shoulder, minced - 150 grams
• Shrimp, peeled and deveined - 100 grams
• Bean sprouts - 100 grams
• Green onions, chopped - 2 tablespoons
• Vegetable oil - 3 tablespoons
• Lettuce leaves - 4 leaves
• Fresh herbs (mint, cilantro) - a handful
• Fish sauce - to taste
• Lime wedges - for serving

Steps

1. In a bowl, combine rice flour, cornstarch, turmeric powder, salt, coconut milk, and water. Mix until smooth and set aside to rest for 15 minutes.
2. In a skillet over medium heat, add 1 tablespoon of vegetable oil. Sauté minced pork until browned, then add shrimp and cook until pink. Remove from heat and set aside.
3. In the same skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Pour a ladleful of the batter into the pan, swirling to create a thin layer. Cook for about 2-3 minutes until the edges start to crisp.
4. Add a portion of the pork and shrimp mixture, bean sprouts, and some chopped green onions onto one half of the pancake. Fold the other half over and cook for another 2 minutes until crispy.
5. Repeat the process with the remaining batter and filling, adding more oil as necessary.
6. Serve the Bánh Xèo hot, wrapped in lettuce leaves with fresh herbs, and drizzled with fish sauce and lime juice.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 48 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• High in protein from pork and shrimp, supporting muscle growth and repair.
• Contains fresh herbs and vegetables that provide essential vitamins and antioxidants.

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