BÁNH KHOÁI | Hue-style crispy pancake

Bánh khoái is an iconic speciality of Huế. Its preparation is similar to that of southern bánh xèo, but it is smaller and thicker, and is cooked in a frying pan or a small round mould.

Made mainly from rice flour, it is filled with shrimp, pork, mushrooms and mung bean sprouts. As it cooks, the bánh khoái becomes golden and crisp while remaining slightly soft inside.

It is usually folded in half and served with fresh herbs and a typical Huế-style dipping sauce, which perfectly complements its flavours.

Stir-Frying the Shrimp and Pork Filling

Heat a little oil in a frying pan, then add 1 tablespoon of chopped shallots and sauté until lightly golden and fragrant.

Add 200 g pork belly and 300 g shrimp, then season with ½ teaspoon salt and ½ teaspoon pepper.

Stir-fry over medium heat until the pork and shrimp are fully cooked, then remove from the heat and set aside.

Preparing the Dipping Sauce

Heat a little oil in a saucepan, then add 1 tablespoon of chopped shallots. Sauté until lightly golden and fragrant.

Add 150 g minced pork, 100 g pork liver, 1 tablespoon seasoning powder, 2 teaspoons sugar, 10 g roasted sesame seeds, 20 g roasted and crushed peanuts, 2 tablespoons blended fermented soybean paste and 50 ml water.

Cook over medium heat for about 5 minutes, stirring regularly, until all the ingredients are fully cooked.

Blend the mixture until you obtain a smooth, creamy and slightly thick sauce.