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Banh Xeo - Vietnamese Style

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Equipment

  • 12 inch Non Stick pan

Ingredients
  

  • 3 lbs peeled ,de-veined fresh shrimp
  • 2 lbs thinly sliced pork loin (pork belly)
  • 2 thinly sliced yellow onions
  • 2 chopped green onion (chives)
  • 2 lbs bean sprouts
  • 1 packet Banh Xeo Mix with the turmeric powder packet
  • 3-3.5 cups Coco Rico soda
  • 10 tbsp vegetable oil - divided by 2
  • Bunch of cilantro, lettuce, and mint for garnish

Instructions
 

  • Get your pan to medium hot temperature
  • Mix the banh xeo powder contents with 4.5 cups of coco rico soda. Add green chives to this mixture.
  • Add 2 tbsp oil. Swirl it around the pan
  • Add approx 5-7 pork slices, cook throughly
  • Add approx 5-7 shrimp, cook throughly
  • Add in a handful of sliced yellow onions
  • Pour in about 1/2 cup banh Xeo Mixture. Swirl it around the pan until it coats the edges AND until there is no more liquid in pan.
  • Cook uncovered for 2 minutes. Add in a handful of beansprots
  • Cover the pan with a well fitting lid that has a vented hole
  • Cook an additional 3-5 mintues
  • Take the lid off. Take your spatula (Sturdy) and go around the entire pan to make sure the banh xeo is done.
  • It is done once the edges are crispy, and it does not stick to the pan
  • Flip the banh xeo half way onto itself (like a hotdog)
  • Serve with dipping sauce and herbs

Notes

  1. If you like your Banh Xeo NOT sweet, substitute the Coco Rico Soda for just plain water 
  2. If you do not eat pork, add more shrimp. However, this type of dish is best crispy. Therefore, a fat rendering meat (pork) is best when cooking. Again, you do not HAVE to have pork.
  3. If using shrimp ONLY, add more oil to make sure the batter does not stick AND to get it extra crispy 
  4. The typical dipping sauces include mixed fish sauce or a soy sauce (straight from bottle) 
  5. You eat this dish like a lettuce wrap with all the herbs