Banh Xeo

About This Recipe

Banh Xeo, often referred to as 'Vietnamese pancakes,' are a delightful street food originating from Southern Vietnam. Their name, which translates to 'sizzling cake,' is derived from the sound the batter makes when it hits the hot pan. These pancakes are known for their crispy, golden exterior and savory fillings, which typically include shrimp, pork, and bean sprouts. The batter is made from rice flour, turmeric, and coconut milk, giving Banh Xeo its characteristic yellow hue and a subtle hint of coconut flavor. Once cooked, the pancakes are folded over a generous filling of shrimp, pork, and fresh herbs, offering a delightful contrast between the crispy shell and the tender, flavorful filling. Banh Xeo is traditionally served with a side of fresh lettuce and herbs, which are used to wrap the pancake before dipping it into a sweet and tangy nuoc cham sauce. This dish is not only a favorite among locals but also a must-try for anyone looking to experience the vibrant flavors of Vietnamese cuisine. Whether enjoyed as a light snack or a satisfying meal, Banh Xeo promises a unique and delicious culinary adventure.

Ingredients

Serves 4

• 150 grice flour
• 200 mlcoconut milk
• 1 tspturmeric powder
• 200 gshrimp(peeled and deveined)
• 100 gbean sprouts
• 2 tbspfish sauce

Instructions

1. 1

   Prepare the batter

   Mix rice flour, coconut milk, turmeric, and water to form a smooth batter.

   Let the batter rest for 30 minutes for better texture.

2. 2

   Cook the shrimp

   Sauté shrimp with a dash of fish sauce until pink and cooked through.

   Avoid overcooking to keep shrimp tender.

3. 3

   Cook the pancakes

   Pour a ladle of batter into a hot, oiled pan, add shrimp and bean sprouts, then cook until crispy.

   Tilt the pan to spread the batter thinly.

4. 4

   Fold and serve

   Fold the pancake in half and serve with fresh herbs and dipping sauce.

   Serve immediately for best crispiness.

5. 5

   Enjoy

   Wrap pieces of pancake in lettuce with herbs and dip in sauce.

   Add chili to the sauce for a spicy kick.

Variations

• •

  Use chicken instead of shrimp.

• •

  Add mushrooms for a vegetarian option.

Storage

Store leftover batter and fillings separately in the fridge for up to 2 days.

Frequently Asked Questions