Bruce has been requesting me to make Banh Khoai like those we enjoyed in Hue a few years ago because we could not find this delicacy in Vietnamese restaurants in Little Saigon, Orange County, CA. A similar Vietnamese pancake from South Vietnam "Banh Xeo" is much more popular here. I found a recipe from Andrea Nguyen's Into My Kitchen cookbook and applied to make it. The Banh Khoai batter is thicker than Banh Xeo's, and does not contain coconut milk, also more oil is used to make Banh Khoai to achieve the crispy shell.
It's stuffed with finely sliced pork belly marinated with fish sauce, salt, pepper and sugar, and shrimps, bean sprouts, scallions, and a dash of beaten egg... It's served with hoisin peanut sauce and fresh lettuce and herbs for wrapping. The recipe will be posted soon!
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