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Culinary Home > Ready Recipes > Bánh Xèo with Nuoc Cham
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Bánh Xèo with Nuoc Cham

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Recipe Overview
Time  2 min Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  2 min Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  2 min Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Recommended Accessories: Full size cooking tray (Black) (32Z4080), Full size cooking tray (Blue) (32Z4101), Full size cooking tray (Green) (32Z4093), Full size cooking tray (Red) (32Z4100)
Recommended Accessories: Full size cooking tray (Black) (32Z4175), Full size deep cooking tray (Green) (32Z4167)
Recommended Accessories: Full size cooking tray (Black) (32Z4080), Full size cooking tray (Blue) (32Z4101), Full size cooking tray (Green) (32Z4093), Full size cooking tray (Red) (32Z4100)
Oven Profile
Stage 1 Time 1 min 15 sec Fan 100% Microwave 40%
Stage 2 instruction: Flip crepe and add filling
Stage 2 Time 45 sec Fan 75% Microwave 60%
Stage 1 Time 1 min 15 sec Fan 100% Microwave 40%
Stage 2 instruction: Flip crepe and add filling
Stage 2 Time 45 sec Fan 75% Microwave 60%
Stage 1 Time 1 min 15 sec Fan 100% Microwave 40%
Stage 2 instruction: Flip crepe and add filling
Stage 2 Time 45 sec Fan 75% Microwave 60%
Ingredients:
0.95 cup 1 UScup Hot Water
0.47 cup 0.5 UScup Sugar
0.47 cup 0.5 UScup Lime Juice freshly squeezed
0.28 cup 0.3 UScup Vietnamese Fish Sauce
2 pcs 2 pcs Garlic gloves minced
1 pc 1 pc Red Chilli chopped
59.15 ml 2 oz/fl Banh Xeo (Vietnamese rice-pancake) batter
1 tsp 1 tsp Scallion chopped small
1 each 1 each Pan Spray good quality
3 pcs 3 pcs Shrimp without head, sized 31-35
28.35 g 1 oz/wt Pork Belly preroasted, thinly sliced
1 tbs 1 tbs Onion thinly sliced
2 tbs 2 tbs Bean Sprouts
1 tbs 1 tbs Carrot shredded
1 tbs 1 tbs Daikon Radish shredded
1 tbs 1 tbs Mustard Greens
1 tsp 1 tsp Mint thinly sliced
1 tsp 1 tsp Cilantro thinly sliced
1 tsp 1 tsp Lime Juice freshly squeezed
3 slice 3 slice Cucumber
1 pc 1 pc Lime Wedge
0.95 cup 1 UScup Hot Water
0.47 cup 0.5 UScup Sugar
0.47 cup 0.5 UScup Lime Juice freshly squeezed
0.28 cup 0.3 UScup Vietnamese Fish Sauce
2 pcs 2 pcs Garlic gloves minced
1 pc 1 pc Red Chilli chopped
59.15 ml 2 oz/fl Banh Xeo (Vietnamese rice-pancake) batter
1 tsp 1 tsp Scallion chopped small
1 each 1 each Pan Spray good quality
3 pcs 3 pcs Shrimp without head, sized 31-35
28.35 g 1 oz/wt Pork Belly preroasted, thinly sliced
1 tbs 1 tbs Onion thinly sliced
2 tbs 2 tbs Bean Sprouts
1 tbs 1 tbs Carrot shredded
1 tbs 1 tbs Daikon Radish shredded
1 tbs 1 tbs Mustard Greens
1 tsp 1 tsp Mint thinly sliced
1 tsp 1 tsp Cilantro thinly sliced
1 tsp 1 tsp Lime Juice freshly squeezed
3 slice 3 slice Cucumber
1 pc 1 pc Lime Wedge
0.95 cup 1 UScup Hot Water
0.47 cup 0.5 UScup Sugar
0.47 cup 0.5 UScup Lime Juice freshly squeezed
0.28 cup 0.3 UScup Vietnamese Fish Sauce
2 pcs 2 pcs Garlic gloves minced
1 pc 1 pc Red Chilli chopped
59.15 ml 2 oz/fl Banh Xeo (Vietnamese rice-pancake) batter
1 tsp 1 tsp Scallion chopped small
1 each 1 each Pan Spray good quality
3 pcs 3 pcs Shrimp without head, sized 31-35
28.35 g 1 oz/wt Pork Belly preroasted, thinly sliced
1 tbs 1 tbs Onion thinly sliced
2 tbs 2 tbs Bean Sprouts
1 tbs 1 tbs Carrot shredded
1 tbs 1 tbs Daikon Radish shredded
1 tbs 1 tbs Mustard Greens
1 tsp 1 tsp Mint thinly sliced
1 tsp 1 tsp Cilantro thinly sliced
1 tsp 1 tsp Lime Juice freshly squeezed
3 slice 3 slice Cucumber
1 pc 1 pc Lime Wedge
Preparation:
  1. To make the Nuoc Cham dipping sauce: In a small bowl, whisk together water and sugar until sugar dissolves. Add in lime juice, fish sauce, garlic and chilli and stir to combine. Store in an airtight container in the refrigerator for at least 3 hours.
  2. Prepare the pancake batter as listed on the packaging and let it rest for at least 3 hours.
  3. Prepare the filling for the pancakes by mixing the shrimps, pork, onion, bean sprouts, carrot and daikon. The concept is a thin and light crepe, that crisps up in the Merrychef and provides the carrier for the filling items.
  4. Spray a good amount of the pan spray to coat the bowl. Place the pancake batter into the bowl and sprinkle the scallions above.
  5. Cook as per oven profile. After Step 1 flip the crepe in the bowl and add the filling mixture.
  6. Remove the cooked food from bowl to your plate. Fill with the mustard greens and herbs and sprinkle the fresh lime juice all over. Close the crepe into a half round.
  7. Serve with a small ramekin of nuoc cham dipping sauce, cucumber slices and lime wedge.
  1. To make the Nuoc Cham dipping sauce: In a small bowl, whisk together water and sugar until sugar dissolves. Add in lime juice, fish sauce, garlic and chilli and stir to combine. Store in an airtight container in the refrigerator for at least 3 hours.
  2. Prepare the pancake batter as listed on the packaging and let it rest for at least 3 hours.
  3. Prepare the filling for the pancakes by mixing the shrimps, pork, onion, bean sprouts, carrot and daikon. The concept is a thin and light crepe, that crisps up in the Merrychef and provides the carrier for the filling items.
  4. Spray a good amount of the pan spray to coat the bowl. Place the pancake batter into the bowl and sprinkle the scallions above.
  5. Cook as per oven profile. After Step 1 flip the crepe in the bowl and add the filling mixture.
  6. Remove the cooked food from bowl to your plate. Fill with the mustard greens and herbs and sprinkle the fresh lime juice all over. Close the crepe into a half round.
  7. Serve with a small ramekin of nuoc cham dipping sauce, cucumber slices and lime wedge.
  1. To make the Nuoc Cham dipping sauce: In a small bowl, whisk together water and sugar until sugar dissolves. Add in lime juice, fish sauce, garlic and chilli and stir to combine. Store in an airtight container in the refrigerator for at least 3 hours.
  2. Prepare the pancake batter as listed on the packaging and let it rest for at least 3 hours.
  3. Prepare the filling for the pancakes by mixing the shrimps, pork, onion, bean sprouts, carrot and daikon. The concept is a thin and light crepe, that crisps up in the Merrychef and provides the carrier for the filling items.
  4. Spray a good amount of the pan spray to coat the bowl. Place the pancake batter into the bowl and sprinkle the scallions above.
  5. Cook as per oven profile. After Step 1 flip the crepe in the bowl and add the filling mixture.
  6. Remove the cooked food from bowl to your plate. Fill with the mustard greens and herbs and sprinkle the fresh lime juice all over. Close the crepe into a half round.
  7. Serve with a small ramekin of nuoc cham dipping sauce, cucumber slices and lime wedge.
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
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See also
Korean BBQ Cauliflower with Rice
Korean BBQ Cauliflower with Rice
Razor Clam Salt Baked
Razor Clam Salt Baked
Chicken Tikka
Chicken Tikka
* All cooking times may vary depending on quality and quantity of food.