International Cuisine > Vietnamese Cuisine > Rice Dishes (Vietnamese) > Banh Xeo (Crispy Pancake) Recipe

Authentic Banh Xeo: Crispy Vietnamese Pancake

Discover the secrets to making perfect Banh Xeo, crispy and savory Vietnamese pancakes, at home. This detailed recipe guides you through each step, from batter preparation to achieving that signature golden crisp.

Prep Time
30 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 1 cup Rice Flour
  • 1 cup Coconut Milk
  • 1/2 cup Water
  • 1 tsp Turmeric Powder
  • 1/2 tsp Salt
  • 2 tbsp Vegetable Oil
  • 1/2 lb Shrimp, peeled and deveined
  • 1/4 lb Pork Belly, thinly sliced
  • 1/2 cup Mung Beans, split and soaked
  • 1/2 null Yellow Onion, thinly sliced
  • 2 cups Bean Sprouts
  • 2 null Green Onions, chopped
  • null null Nuoc Cham dipping sauce (see recipe below)
  • null null Lettuce Leaves, for serving
  • null null Fresh Herbs (mint, cilantro), for serving

Prepare the Batter

In a large bowl, whisk together the rice flour, coconut milk, water, turmeric powder, and salt until smooth. Let the batter rest for at least 30 minutes. This allows the rice flour to fully absorb the liquid, resulting in a crispier pancake.

Cook the Filling

Heat a tablespoon of vegetable oil in a skillet over medium heat. Add the shrimp and pork belly and cook until browned and cooked through. Remove from the skillet and set aside. In the same skillet, add the soaked mung beans and cook until softened. Set aside.

Cook the Banh Xeo

Heat a large non-stick skillet or crepe pan over medium-high heat. Add a tablespoon of vegetable oil. Once the oil is hot, pour about 1/2 cup of batter into the pan, swirling quickly to create a thin, even layer. Add a few pieces of shrimp and pork belly, a spoonful of mung beans, some sliced onions, and bean sprouts to one half of the pancake. Sprinkle with chopped green onions. Cover the pan and cook for 2-3 minutes, or until the edges of the pancake are golden brown and crispy. Fold the pancake in half and cook for another minute or two until both sides are crispy.

Serving

Serve the Banh Xeo immediately with lettuce leaves, fresh herbs, and Nuoc Cham dipping sauce. To eat, wrap a piece of Banh Xeo in lettuce leaves with herbs and dip into the Nuoc Cham.

Nuoc Cham Dipping Sauce Recipe

Combine 2 tablespoons of fish sauce, 2 tablespoons of water, 1 tablespoon of lime juice, 1 tablespoon of sugar, 1 clove of minced garlic, and a pinch of red chili flakes in a small bowl. Stir until the sugar is dissolved. Adjust the ingredients to taste.

Nutrition Facts Estimated per serving

Note: The following are estimates only and will vary based on specific ingredient choices and portion sizes. Calories: Approximately 400-500 Protein: 20-25g Fat: 25-35g Carbohydrates: 30-40g

Other Important Considerations for Nutrition

Banh Xeo can be high in sodium due to the fish sauce in the dipping sauce. Consider using low-sodium fish sauce or reducing the amount used. The dish can also be modified to include more vegetables for added fiber and nutrients. Adjust the amount of oil used to control the fat content. Using lean pork and shrimp can also help to reduce the fat content.

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FAQ

  • How do I get the Banh Xeo really crispy?

    The key to crispy Banh Xeo is a hot pan, a thin batter, and enough oil. Make sure your pan is well-heated before adding the batter, and swirl the batter quickly to create a thin layer. Don't overcrowd the pan. Also, the resting time for the batter is important for hydration.
  • Can I make the batter ahead of time?

    Yes, the batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Stir well before using.
  • Can I use different fillings?

    Absolutely! You can customize the fillings to your liking. Other popular fillings include mushrooms, chicken, tofu, and different types of vegetables.