For making batter:
- Rice flour: 500g
- Turmeric: 1 teaspoon
- Pinch of salt
- Shallots, chopped: 1 bunch
- Vegetable oil
- Coconut cream: 1 cup
- Water: 5 cups
- Shrimps, cooked with the shell on
- Pork belly: 500g
- Bean sprouts (have blanched): 500g
- Mint, coriander leaves, basil
- Onion has sliced
Boil the pork belly in salted water for 15-20 minutes then slice thinly and set aside.
Bean sprouts have blanched in boiling water.
Making the batter: To mix the rice flour with water, turmeric, coconut cream, salt and chopped shallots.
Put oil into frying pan, heating enough oil to cover the pan then add a spoonful of the onions for translucent.
Add a cup full of the batter mixture, onion into the pan with the onion.
Shake the pan for the mixture spreads thinly.
When the batter start to crisp around the edge, add 4 or 5 slices of pork belly, shrimps and a spoonful of bean sprouts.
Add a little oil around the edge of the pancake for preventing the the stick of edge to the pan.
Fold one half of the pancake.
“Bánh Xèo” is served with fresh herbs.