Ingredients for 2 servings
- 1 cup (135 g) Welna Tempura Batter Mix
- 1 tsp. turmeric powder a good pinch of salt
- 1 cup (240 ml) coconut milk
- 8 fl. oz. (240 ml) beer 2 tbsp. oil
Dipping sauce (Nuoc Mam Cham):
- 3 tbsp. lime juice (1 lime)
- 2 tbsp. sugar
- 1/2 cup (120 ml) water
- 2-1/2 tbsp. fish sauce
- 7 oz. (198 g) pork slice
- 10 medium shrimp, peeled and deveined
- 1 tsp. fish sauce
- 1 tsp. rice wine
- 1/4 tsp. sugar
- 4 cups (240 g) mung bean sprouts
- 2 tsp. oil
- A green leaf lettuce, few cilantro stalk
- Holy basil and other Vietnamese herbs
- Mix Welna Tempura Batter Mix, turmeric, salt in a bowl and make a well in the centre. Pour coconut milk first, and gradually add beer and mix well (batter should be watery, not like pancake). Let the batter rest for 15 minutes.
- Slice the pork in 1/8″~1/4″ (3mm ~ 6mm) thickness and marinate with fish sauce and rice wine and sugar, set aside.
- Heat a large fry pan, preferably non-stick one, in a med-high heat, add about 2 teaspoons of oil. When it’s hot enough, add the marinated pork and sauté until it get nicely brown.
Once pork is done, remove them to a bowl then add shrimp into the fry pan and sauté for 30 seconds, set aside.
- Heat the fry pan in medium heat and add one tablespoon oil. Pour about a small soup ladle of the Banh Xeo mixture (1), then quickly swirl to spread evenly.
- Place half of cooked pork and shrimp (3) on the half side of the Banh Xeo and also put 2 cups of sprouts on top, cook for 4~5 minutes.
- Using a spatula or a food turner to fold Banh Xeo in half, cover the filling and cook for 2 minutes, then flip it, cook for another 2 minutes to make crispy.
- Repeat steps 5-6 to make another Banh Xeo.
- Place all ingredients for dipping sauce in a bowl and stir to dissolve.
- This is how you eat. Take about 2 bites of Banh Xeo and wrap it with lettuce leaf with cilantro and/or holy basil, as you like, dip into Nuoc Mam Cham.