Bánh Hoài

Name: Bánh Hoài
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 1/2 cups rice flour; 1 cup water; 1/2 cup coconut milk; 8 oz shrimp, peeled and deveined, halved lengthwise; 4 oz pork belly, thinly sliced; 2 small shallots, thinly sliced; 2 tsp sesame oil; 1 tsp fish sauce; 1/4 tsp turmeric powder; 1/4 tsp salt; 1/8 tsp black pepper; 3 tbsp vegetable oil; 1/2 cup fish sauce dipping sauce; 2 cups fresh herbs (cilantro, mint, lettuce), torn

Crispy Vietnamese pancakes from Hoi An with shrimp and pork, served with fresh herbs and dipping sauce.

35 minMediumServes 4320 cal/serving

VietnameseBreakfastStovetopStandard

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Ingredients

1 1/2 cups rice flour
1 cup water
1/2 cup coconut milk
8 oz shrimp, peeled and deveined, halved lengthwise
4 oz pork belly, thinly sliced
2 small shallots, thinly sliced
2 tsp sesame oil
1 tsp fish sauce
1/4 tsp turmeric powder
1/4 tsp salt
1/8 tsp black pepper
3 tbsp vegetable oil
1/2 cup fish sauce dipping sauce
2 cups fresh herbs (cilantro, mint, lettuce), torn

Instructions

1

In a large bowl, combine 1 1/2 cups rice flour and 1 cup water, stirring until smooth.
2

Add 1/2 cup coconut milk, 2 tsp sesame oil, 1 tsp fish sauce, 1/4 tsp turmeric powder, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until the batter is smooth and pourable.
3

Heat 3 tbsp vegetable oil in a large nonstick skillet or crepe pan over medium-high heat.
4

Pour 1/4 of the batter into the pan, tilting and rotating to create a thin, crispy pancake about 8 inches across.
5

Once the bottom is golden and crispy (about 2-3 minutes), arrange 1/4 of the halved lengthwise shrimp, peeled and deveined and thinly sliced pork belly on one side.
6

Scatter 1/4 of the thinly sliced shallots over the shrimp and pork.
7

Fold the pancake in half and transfer to a serving plate.
8

Repeat with remaining batter and fillings for 3 more pancakes.
9

Serve hot with torn fresh herbs (cilantro, mint, lettuce) and fish sauce dipping sauce on the side.

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Questions

What can I use instead of fish sauce in Bánh Hoài?

The entry for Bánh Hoài calls for 1 tsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use frozen shrimp instead of shrimp in Bánh Hoài?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Bánh Hoài uses 8 oz shrimp, peeled and deveined, halved lengthwise.

Does Bánh Hoài contain shellfish?

Yes: 8 oz shrimp, peeled and deveined, halved lengthwise. The full allergen list for this entry is shellfish, fish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Bánh Hoài?

One serving (the recipe makes 4) is about 320 calories, with 12 g protein, 38 g carbohydrate and 12 g fat, plus 2 g fiber and 420 mg sodium.

How do I store and reheat Bánh Hoài?

Refrigerate what is left of Bánh Hoài within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

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