Banh xeo (Vietnamese pancakes) is a favorite dish inside and outside Vietnam. Making it from scratch is a very time-consuming task, but you can buy bags of prepared flour which speeds up the process considerably. The following recipe makes between 10 and 12 pancakes, depending on the desired size.

Ingredients

1 package of prepared flour (bot banh xeo) with attached turmeric package.
1 lb peeled shrimp
3/4 lb of ground pork or 1/2 lb of bacon
1 cup of coconut milk
7 oz (200g) of peeled split mung bean
4 cups of cold water
2 lb fresh bean sprouts
2 yellow onions, finely chopped
some green onion, finely chopped
salt and pepper
vegetable oil

Cooking:

Put mung beans in a pan with water and boil until tender. Drain water, cover, and cook on low heat for about 5 to 7 minutes.
Take mung beans out of the pan and mash them.

Step 1: Mix the prepared flour with the tumeric package in a large bowl. Add 4 cups of cold water and 1 cup of coconut milk. Add finely chopped green onions, mix well and wait for 5-10 minutes.

Step 2: Saute\’ finely chopped onions, shrimp and ground pork with a little vegetable oil. Stir occasionally until shrimp and pork are cooked.

Step 3: Put a little vegetable oil in a medium wok on medium heat. Spread out oil in the pan. Once the oil is hot, put 1/3 cup of batter in the pan. Spread batter in pan similarly to cooking omelets.

Step 4: Put shrimp and pork mixture, bean sprouts, and mung beans on top of the uncooked pancake. Fold it in half when firm and cover the wok for a minute. Flip the pancake over and cover the wok for a minute to cook the other side.

Step 5: Put the pancake on a plate and its ready to serve.

Step 6: Repeat the steps until batter is used.

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