Equipment
Ingredients
Batter
- 200 g rice flour
- 20 g cornstarch
- 3 g ground turmeric
- 200 ml coconut milk
- 250 ml water, ice cold
- 2 g salt
- 30 g scallions, thinly sliced
Filling
- 45 ml vegetable oil
- 150 g shrimp, peeled, deveined, tails removed
- 100 g ham, cut into thin strips
- 100 g fresh shiitake mushrooms, stemmed and sliced
- 50 g yellow onion, thinly sliced
- 100 g mung bean sprouts
Accompaniments
- 100 g butter lettuce, leaves separated, washed
- 25 g fresh mint
- 25 g fresh cilantro
- 100 ml nuoc cham dipping sauce
Nutrition (per serving)
Method
In a mixing bowl, whisk together the rice flour, cornstarch, turmeric, and salt. Gradually whisk in the coconut milk and ice-cold water until a smooth, thin batter forms. Stir in the sliced scallions.
Allow the batter to rest at room temperature for 30 minutes to hydrate the rice flour. This ensures a crispier texture and prevents a powdery mouthfeel.
To cook the first pancake: Heat a large non-stick skillet over medium-high heat. Add about 1 tablespoon of vegetable oil. Add a quarter of the sliced onion, shiitake mushrooms, ham, and shrimp. Saute until the shrimp turns pink and reaches a safe internal temperature of 74C/165F. Use separate utensils for raw shrimp to avoid cross-contamination.
Stir the batter vigorously, as the flour settles to the bottom. Pour about 120ml of batter into the hot skillet, directly over the filling, immediately swirling the pan so the batter coats the bottom and slightly up the sides in a thin, even layer.
Scatter a handful of bean sprouts over one half of the pancake. Immediately cover the skillet with a lid and let steam for 2 minutes to cook the batter through and gently soften the sprouts.
Remove the lid. Reduce the heat to medium and cook uncovered for another 3 to 4 minutes. The edges will become deep golden brown and begin to pull away from the pan.
Slide a spatula under the bare half of the pancake and fold it over the half with the sprouts, forming a half-moon shape. Slide the pancake onto a warm plate. Repeat the process to make remaining pancakes.
Serve immediately. To eat, tear off a piece of the crispy pancake, wrap it in a lettuce leaf with fresh mint and cilantro, and dip heavily into the nuoc cham sauce.
Chef's Notes
- The key to the signature 'xeo' or sizzling sound is a thoroughly preheated pan with enough oil to almost shallow-fry the edges of the batter.
- Always stir the batter immediately before pouring each pancake, as rice flour and cornstarch settle very quickly to the bottom of the bowl.
- For maximum crispness, use ice-cold water in your batter and ensure your cornstarch is fresh. The cold batter hitting the hot oil creates a superior crunch.
- When using cooked ham, ensure it is a high-quality, gluten-free variety to maintain the dietary safety of the dish for those with sensitivities.
Storage
Refrigerator: 2 days — Store components separately. Pancakes will lose crispness and become soggy.
Reheating: Reheat the pancake in a dry skillet over medium heat until warmed through and crisp edges return.
