Good morning everyone! My name is Tam Tue.

Today, I am really happy to be here to

show everyone how to make Banh Xeo.
Banh Xeo – also known as crispy  /ˈkrɪs.pi/ Vietnamese pancake, is a famous street food
that is widely believed to originate /əˈrɪdʒ.ən.eɪt/ from France during its occupation /ˌɑː.kjə
ˈpeɪ.ʃən/ of Vietnam. The word xèo depicts the sizzling  /ˈsɪz.əl.ɪŋ/ sound when pouring the
rice batter into the hot skillet. This “Vietnamese pancake” has a yellow outer layer and is
filled with boiled pork strips, shrimp, bean sprouts, and spring onion. Now I will show
how to make Banh Xeo.
Ingredients to be prepared include 400 grams rice flour, 2 teaspoons turmeric powder,
500 ml water, 300 gram pork belly, 500 gram shrimp, 1/2 teaspoons salt, pepper, bean
sprouts.
And common ingredients such as sugar, fish sauce, broth mix, garlic, lemon, chili, etc.
There are five steps to making Banh Xeo:
Step 1: Dissolve /dəˈzälv/ the rice flour, turmeric and salt in water and add chopped
spring onion in a large bowl. Then stir / stər/ well and let the dough /dō/ rest for 30
minutes.
Step 2: Season the pork belly and shrimp with salt and pepper. Set aside.
Step 3: Heat the pan on medium high heat. Add 1 teaspoons vegetable oil. Add 2 shrimps
and a few pork slices and ladle some of the batter (about 1/3 cup) and tilt the pan in a
circular motion to spread the batter evenly. Cover and fry for 1 minute. Uncover and add
some beansprouts, then cover again and fry for another 1 minute. And then fold the crepe
onto a plate. Repeat until you finish the batter. If you can manage 2-3 pans at a time, it’s
faster.
Step 4: For the dipping sauce: In a bowl, combine sugar, water, fish sauce together and
stir it well (according to phase ratio 1 sugar: 1 fish sauce: 5 water). Then add lime juice.
Add garlic and chilli at last.
Step 5: Decorate according to your preferences.