Place the chicken, pork or seafood into a bowl with the shallots, garlic, turmeric powder, pepper and salt. Mix well to combine. Allow to marinate for 5 mins.
1 pinch Salt and pepper, 200 g chicken or pork or seafood, 2 shallots, 1 clove garlic, 1 tsp pepper, 1 pinch salt, 1 tsp turmeric powder
Add the rice flour and water to a bowl and mix to form a batter. Add the whisked egg and spring onion into the batter. Mix well.
1 cup rice flour, 1 ½ cups water, 1 egg, 1 spring onion / green onion, 2 tsp tumeric powder
Heat the vegetable oil in a small frying pan over high heat. Place a small amount of the meat evenly across the pan, then pour over enough batter to fill the pan. Cover for 1 min. Flip and continue to cook.
Repeat flipping until meat is cooked and the banh xeo is golden brown and crispy. Add some bean sprouts then fold in half. Repeat for remaining banh xeo.
Serve with rice paper wrappers, bean sprouts, fresh coriander and Vietnamese mint. Our sweet and sour sauce that we made for our fried spring rolls is an amazing dip if you need a recipe!
Rice paper sheets, 100 g bean sprouts, 100 g fresh cilantro / coriander, 100 g Vietnamese mint