Bánh Xèo Waffles
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Unrated
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Prep Time
1 hr
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Cook Time
30 mins
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Servings
2 people
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Course
Main Course
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Cuisine
Vietnamese
Bánh Xèo Waffles
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Bánh Xèo, Vietnamese Pancakes usually made in a pan, got a twist from awesome Vietnamese housewives in the States. My spin on it? Banh Xeo Waffles. Got a waffle iron? Try it for a stress-free and delightful surprise!
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Ingredients
The batter:
- ⅛ cup rice flour (200g / 7oz)
- ⅓ cup potato starch 40g / 1.4oz, or cornstarch
- 1 tsp turmeric powder
- 5.5 oz coconut cream (165ml / 1 small can)
- 1¾ cup water (420ml)
The filling:
- 0.5 lb pork belly 230g, or pork shoulder
- 0.5 lb Shrimp 230g
- 1.1 lb mung bean sprouts (500g)
- 1 shallot
- neutral cooking oil generic cooking oil
- chicken powder (to your taste)
- salt (to your taste)
Nước chấm dipping sauce
- 2 tbsp fish sauce (to your taste)
- 2 tbsp sugar (to your taste)
- 4 tbsp water hot
- 1 tsp lime juice to your taste, or lemon juice or 5% vinegar
- garlic to your taste, minced
- Chili pepper to your taste, minced
- pickled carrots optional, Đồ Chua
- pickled daikon optional, Đồ Chua
Vegetables & Herbs
- lettuce or mustard greens
- mint
- perilla leaves
- Thai basil
Instructions
Prepare the Banh Xeo batter:
- Combine rice flour, potato starch, turmeric powder, and chicken powder with water then let it rest for an hour.
- After the hour, add coconut cream and mix well. Strain the batter to remove any clumps.
Make Nước Chấm:
- Whisk together fish sauce, water, sugar, vinegar (or lime / lemon juice), then incorporate minced garlic and minced chili.
Get the fillings & herbs ready:
- Rinse and let the mung bean sprouts, herbs, and lettuce drain.
- Slice the pork into pieces. Peel and devein the shrimp, and if they're large, cut them into smaller pieces.
- In a pan, heat cooking oil and sauté the shallots until they become fragrant. Stir-fry the pork until it's halfway cooked, seasoning with salt and chicken powder. Add the shrimp and continue stir-frying until the fillings are fully cooked.
- Set aside the cooked fillings.
Cook & Enjoy:
- Heat up your waffle iron and coat its surface with cooking oil to avoid sticking.
- Pour batter onto the waffle iron, adjusting the amount to fill just half of it.
- Add mung bean sprouts, pork, and shrimp onto the waffle. Pour more batter to completely fill the iron.
- Cook until the Banh Xeo waffles are fully done (no more steam is coming out from the waffle iron).
- Carefully take the waffles out of the iron.
- Wrap Bánh Xèo and herbs in a big mustard greens or lettuce leaf, or use a rice paper to encase everything. Then, dip this roll into a bowl of nước chấm and đồ chua.
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