A Unique Way to Make Da Nang Pancakes with Delicious Dip

How to make Da Nang Banh Xeo

• 1

  Mix the batter

  Green onions bought should be washed clean, cut off the root part, and then chopped finely.

  Add 330ml of soda into 200g of rice flour in a bowl, and stir well until the batter dissolves completely. Next, let the batter mixture rest for about 30 minutes. Then add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of salt, and green onions into the batter mixture and stir well.

  Tip:

  • Mixing the batter with carbonated water will help the Banh Xeo be crispier and tastier.
  • You can replace the carbonated water with beer, which will also make the cake crispier and tastier.

  

  

  

  
• 2

  Prepare the meat and shrimp

  The meat should be rinsed briefly with diluted salt water and then rinsed again with clean water and allowed to drain. Next, use a knife to cut 200g of meat into bite-sized pieces and put all the meat into a bowl. Then, add 1/2 teaspoon of salt and 1/6 teaspoon of MSG, mix well, and marinate the meat for about 15 minutes to absorb the seasoning.

  Shrimp should be rinsed briefly with water and then the heads should be removed. After that, rinse clean with water once more and let drain.

  

  
• 3

  Stir-fry the filling

  Shallots should be peeled and sliced thinly.

  Place a pan on the stove, add 100ml of cooking oil to the pan. Wait for the oil to heat up, then add some of the shallots and sauté until fragrant. After that, add the meat and stir-fry until the meat is firm, then turn off the heat.

  Place the pan back on the stove, add the shrimp and stir-fry vigorously over high heat until the shrimp turns orange, then turn off the heat and transfer to a plate.

  

  

  

  
• 4

  Making the dipping sauce

  Wash the pork liver by soaking it in saltwater or milk to remove some toxins, then rinse it with water again, drain it, and chop it finely.

  Put 1 tablespoon of tapioca flour and a little water into a small bowl, and stir well until the flour dissolves completely.

  Heat a pan on the stove, add 100ml of cooking oil. Once the oil is hot, add the remaining shallots and sauté until fragrant. Next, add 50g of pork liver and 50g of minced meat, stir-frying until the meat is firm, then add 2 teaspoons of fermented soybeans, 1 teaspoon of salt, and just enough water to cover the surface of the meat, and bring to a boil.

  When the mixture in the pot boils, add about 2 teaspoons of the tapioca flour mixed with water into the pan. Cook for another 3 minutes, then turn off the heat, wait for the dipping sauce mixture to cool, put everything into a blender, and blend until smooth.

  

  

  

  
• 5

  Pouring the pancake

  Crack 2 chicken eggs into a bowl, and use chopsticks to beat them until the yolks and whites mix well together.

  Heat a pan on the stove, add about 100ml of cooking oil, and set the heat to medium. Once the oil is hot, add the meat and shrimp to the pan, then add the batter enough for one pancake. After that, add the bean sprouts to the pancake and cover it for about 1 minute.

  After opening the lid, pour the beaten chicken eggs onto the pancake, but do not pour directly onto the pancake; instead, pour it around the edges of the pancake. Continue to cover for about 2 minutes so that the egg edges can cook. Finally, take the pancake out and let it drain oil.

  

  

  

  
• 6

  Final product

  You will feel the crispy texture of the pancake in your mouth, with the edges made from eggs that are both fragrant and rich. If you like spicy food, add a little chili and some peanuts to the dipping sauce.