Makes 12 pancakes
- 14.1 oz Banh Xeo batter mix
- 1 lb shrimp (deveined, halved)
- 1 lb pork shoulder/butt (sliced thinly)
- 1 large white onion (sliced thinly)
- 14 oz coconut milk
- 3 cups water
- 3 green onions (sliced)
- Beansprouts
- Vietnamese herbs
- Lettuce or Chinese mustard greens
Note: my ratio of batter/liquid to the batter mix’s requested liquid did not match. This was my preferred ratio that I found to result in a thin enough batter and helped make it crispy.
In a big mixing bowl, combine Banh Xeo batter, coconut milk and water. Stir until fully combined. Add green onions. Set aside.
Prep your topping ingredients. Sliced your pork shoulder. Clean and halve your shrimps. Slice your white onions.
In a wide pan or wok, add 2 tbsp oil over medium high heat. Add few slices of white onion, 2-3 shrimps, and 3-4 slices of pork.
Sauté until pork is 80% cooked (~5 mins). Ladle in the batter until pan is fully covered with a thin layer.
Add handful of beansprouts and cover the pan. Allow to steam for 2 mins.
Remove the lid and allow the batter to keep cooking and crisp up - another 1-2 mins. Check the bottom of the pancake to ensure it’s not burnt. Then flip one half of the pancake to close. Remove from heat and repeat the process for the remainder of the pancakes.
Serve the pancakes with fresh Vietnamese herbs, lettuce and vietnamese sweet fish sauce dip (Nuoc Mam Cham).