1
Whisk batter ingredients until smooth and let rest 20–30 minutes.
2
Season shrimp and pork with salt & pepper, sear pork until lightly golden then remove, sear shrimp until just cooked then remove.
3
Heat a nonstick pan on medium-high, add 1–2 tbsp oil, pour a thin layer of batter and swirl to spread, then immediately lower heat to medium.
4
Add the pork, shrimp, and bean sprouts to one half of the bánh xèo, cover with a lid and steam for 2 minutes.
5
Uncover, pour 2 tbsp oil around the edges, tilt and swirl so oil runs underneath, cook until edges are golden and lacy and the bottom is deeply crispy, then fold.
6
Repeat for each bánh xèo start on medium-high, pour batter, then drop to medium.