Chef Helen Nguyen’s recipe for Banh Xeo

By / Premium Content / September 10th, 2022 / Like

By Helen Nguyen

Filling:

  • ½  lb pork butt or pork belly, cut into thin sliced
  • 1 cup mung bean (peeled, soaked)
  • ½  tsp salt
  • ½  tsp sugar
  • 1 tsp fish sauce
  • 1 tsp ground black pepper
  • ½  lb of shrimp (med to L size, peeled, deveined)
  • 1 yellow onion (med) thinly sliced
  • 4 cups of bean sprouts

Batter:

  • 12 oz rice flour
  • 1 Tbsp turmeric powder
  • 2 Tbsp corn starch
  • 3 cups of warm water
  • 8 oz coconut milk
  • 6 oz beer
  • 1 cup of chopped scallions
  • 1/2 tsp salt

Accompaniments:

  • Green leaf lettuce
  • Mint (Rau Thom)
  • Perilla (Tia To)
  • Basil (Rau Que)
  • Nuoc Mam Cham 
  • Pickled carrots & daikon
Chef Helen Nguyen
ABOUT THE AUTHOR

Looking at the small things that make life great and the people who create them.

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