🥞 Bánh Xèo with Savory Ground Pork, Garlic, and He

🥞 Bánh Xèo with Savory Ground Pork, Garlic, and Herbs (Made with Milk)

A crispy Vietnamese rice pancake filled with flavorful garlic pork, soy and oyster sauce, and fresh herbs. This version swaps coconut milk for regular milk, giving a lighter, creamy batter that perfectly complements the savory filling.

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What you’ll need:

For the Batter:

• 1 package bánh xèo premix (about 400 g / 14 oz)

• 600 ml milk (whole or 2%)

• 2 green onions, finely chopped

• Cooking oil (neutral, such as canola or vegetable)

For the Filling:

• 300 g (10 oz) ground pork

• 2 cloves garlic, minced

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• ¼ tsp black pepper

• 1 tbsp oil (for frying)

• 2 tbsp chopped cilantro

• Optional: bean sprouts or sliced onions

For Serving:

• Lettuce leaves (romaine, butter, or green leaf)

• Fresh herbs: mint, basil, cilantro, perilla, etc.

• Nước chấm (Vietnamese dipping sauce) — recipe below

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Optional:

For the Nước Chấm (Dipping Sauce)

Mix together:

• 3 tbsp fish sauce

• 3 tbsp lime juice (or vinegar)

• 2 tbsp sugar

• 3 tbsp warm water

• 1 garlic clove, minced

• 1 small chili, finely sliced

Stir until sugar dissolves. Adjust taste as desired — it should be salty, sweet, sour, and spicy all at once.

**I used Mae Ploy Sweet Chili Sauce

Let’s make it:

1. Prepare the Batter:

In a mixing bowl, whisk the bánh xèo premix with milk until smooth. Add chopped green onions. Let rest for 15–20 minutes.

2. Cook the Pork Filling:

• Heat oil in a skillet over medium heat.

• Add garlic and sauté until fragrant.

• Add ground pork, breaking it up with a spatula.

• Season with soy sauce, oyster sauce, and black pepper.

• Cook until browned and slightly caramelized.

• Stir in chopped cilantro and green onions. Remove from heat.

3. Cook the Pancakes:

• Heat a nonstick pan over medium-high heat and add a little oil.

• Stir the batter and pour in enough to lightly coat the pan — swirl to spread evenly.

• Spoon a few tablespoons of the cooked pork mixture onto one side.

• Add bean sprouts or green onion if using.

• Cover for 1–2 minutes to steam the filling slightly, then uncover and cook until the edges are crispy and golden brown (about 3–4 minutes).

• Fold the pancake in half and transfer to a plate.

4. Serve:

Tear pieces of the pancake, wrap in lettuce with herbs, and dip into nước chấm. Enjoy immediately while hot and crisp!

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Tips:

• Milk batter tends to brown a bit faster than coconut milk — keep an eye on the heat so it doesn’t burn.

• For crispier edges, use a bit more oil and cook uncovered for an extra minute at the end.

• Add a spoonful of beer or sparkling water to the batter if you want that signature “lacey” crunch.

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