Ingredients Bread + Dough Bánh Xèo (Sizzling Pancakes) Be the first to rate & review! In 2018, Food & Wine named this recipe one of our 40 best: In 1989, Binh Duong owned one of the buzziest Vietnamese restaurants in America, Truc Orient Express in Hartford, Connecticut. Jacques Pépin was a fan. So was F&W's associate test kitchen director Marcia Kiesel. Duong shared his recipe for bánh xèo, crisp and lacy rice crêpes colored with turmeric and studded with caramelized onions, shrimp, pork, and bean sprouts. The Vietnamese name of the dish translates to "sizzling cake" — so called for the sizzling sound the batter makes when it hits the pan. By Binh Duong Binh Duong Binh Duong is an acclaimed chef and cookbook author. His restaurants Truc Orient Express in Hartford and La Truc in Boca Raton were celebrated destinations for innovative South Vietnamese cuisine that showcased local ingredients. He was nominated for a James Beard Award in 1992.Experience: Binh Duong has been cooking Vietnamese food since the age of six, learning from his mother and aunt over the objections of his father. After a brief time studying classical techniques at the Culinary Institute of America, he dove head first into cooking professionally at his sister's Hartford restaurant Truc Orient Express, which he eventually took over. There he set about creating dishes that celebrated the delicate, clean balance of aromatic, spicy, tart, and sweet flavors characteristic of South Vietnamese cooking using local ingredients like lobster, sea scallops, and flounder. He returned to Vietnam with Food & Wine editor Marcia Kiesel to research the cooking in homes, restaurants, and street markets for their cookbook. Published in 1991, Simple Art of Vietnamese Cooking is still considered an important culinary tome, named one of the "43 Best Vietnamese Cooking Books of All Time" by Jack Phan and Nigella Lawson in 2022.Education: Binh Duong attended the Culinary Institute of America. Food & Wine's Editorial Guidelines Published on August 9, 2018 Print Rate It Share Share Tweet Pin Email In 1989, Binh Duong, a Vietnamese refugee turned chef, owned one of the buzziest Vietnamese restaurants in America, Truc Orient Express in Hartford, Connecticut. Jacques Pépin was a fan. So was F&W’s associate test kitchen director Marcia Kiesel, who wrote that Duong’s dishes had “a balance that appeals to the shyest or most cosmopolitan palate.” Exhibit A: His bánh xèo, crisp and lacy rice crêpes colored with turmeric and studded with caramelized onions, shrimp, pork, and bean sprouts. The Vietnamese name of the dish translates to “sizzling cake”—so called for the sizzling sound the batter makes when it hits the pan. Photo: Greg DuPree Total Time: 2 hrs Yield: 10 Ingredients Dipping Sauce 2 red Thai chiles or 1 medium jalapeño, thickly sliced 2 medium garlic cloves, thickly sliced 2 tablespoons granulated sugar 2 tablespoons fish sauce 2 tablespoons fresh lime juice 2 tablespoons water Pancakes 2 cups rice flour (about 10 1/2 ounces) 2 1/4 cups cold water 1 scallion, thinly sliced 1/4 teaspoon ground turmeric 3/4 cup plus 3 tablespoons vegetable oil, divided 1 pound pork tenderloin, cut crosswise into very thin slices (about 30 slices), divided 1/2 pound peeled and deveined raw medium shrimp (about 30 shrimp), divided 2 cups thinly sliced fresh shiitake mushroom caps, divided 1 cup thinly sliced yellow onion, divided 1 1/4 teaspoons kosher salt, divided 1/4 teaspoons black pepper, divided 2 1/2 cups mung bean sprouts (about 7 ounces), divided Directions Make the dipping sauce: Using a mortar and pestle, pound chiles, garlic, and sugar until mixture resembles a slurry, about 3 minutes. Stir in fish sauce, lime juice, and 2 tablespoons water until blended. Set aside. Make the pancakes: Whisk together rice flour and 2 1/4 cups cold water in a medium bowl. Whisk in scallion and turmeric until blended. Set aside. Preheat oven to 200°F. Heat 1 1/2 tablespoons oil in a 10-inch nonstick skillet over high. Add 3 pork slices, 3 shrimp, and a few mushroom and onion slices. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook until pork and vegetables are lightly browned, about 30 seconds per side. Stir rice flour mixture. Remove skillet from heat. Holding skillet at an angle, pour in 1/3 cup rice flour mixture, and swirl to evenly coat bottom of skillet. Return skillet to heat over medium. Cover and cook, undisturbed, until sides of pancake turn deep brown and curl up, about 5 minutes. Remove skillet from heat, and sprinkle 1/4 cup bean sprouts over pancake. Fold in half, and transfer to a baking sheet; keep warm in preheated oven. Repeat procedure with remaining oil, pork, shrimp, mushrooms, onion, salt, pepper, and bean sprouts to make 9 more pancakes. Arrange pancakes on a large platter, and serve warm with dipping sauce. Rate it Print