Think of thin and crispy pancakes filled with pork, prawns, and fresh bean sprouts, that’s bánh xèo! a beloved Vietnamese dish whose name translates to “sizzling pancake,” inspired by the sound the batter makes as it hits the hot pan. Golden and lacy, these savory crepes are not just a meal—it’s an experience for my family and I!
Tips for crispy Bánh Xèo:
- The Batter: A thin batter is key to achieving that signature crispiness. Let the batter sit for at least 30 minutes before cooking, I usually make it the night before!
- The Pan: Use a non-stick or cast-iron skillet and get it hot before pouring in the batter.
- The Cook: Cook each crepe quickly, just until the edges curl and crisp. Let it cool on a rack to maintain it’s crispiness.
- A Premium quality Rich & Creamy Coconut Milk
- Coconut milk is a traditional food ingredient widely used in Indian, Sri Lankan, Caribbean, Southeast Asian, Chinese, West African Cuisine.
- Coconut Milk is a great versatile ingredient which can be used as a base for curries, added to smoothies, used as a dairy-free creamer or as a yogurt alternative and list goes on. Coconut milk is a fantastic source of healthy fats.
How to serve Banh Xeo:
Serve with a platter of fresh greens, herbs and Nouc Cham. For a complete meal, pair it with a light soup or pickled vegetables to cut through the richness.
Bánh xèo is more than just food—it’s a celebration of Vietnamese culinary ingenuity. Whether you’re making it at home or enjoying it at a street stall, this sizzling pancake delivers a symphony of flavors and a touch of excitement with every bite. So let’s make Banh Xeo!
Vietnamese Sizzling Pancakes (Banh Xeo)
Ingredients
Batter
- 200g Banh Xeo Flour
- 400g Coconut milk
- 100g Water
- 1/2 cup green onions, chopped
- 1/2 tsp tumeric powder
- Pinch of salt
Filling
- 200g pork belly slices, cooked and thinly sliced
- 150g prawns, cooked, cleaned and deveined
- 200g beansprouts
- 1 Brown onion, thinly sliced
Instructions
- Combine batter ingredients, whisk until smooth and lump-free. Stir in green onions and let the batter rest at least 30 minutes before cooking. I recommend making this the night before. If the batter is too thick, loosen with water.
- Gather filling ingredients, heat a non-stick or cast-iron skillet over medium-high heat and add a small amount of oil.
- Pour a thin layer of batter into the pan (usually one ladle), swirling to coat the surface.
- Add bean sprouts on one half of the pancake. Fold the pancake in half and slide it onto a rack.
- Repeat with the remaining batter and filling. Serve the pancakes alongside lettuce, herbs, and dipping sauce.
- To eat, tear a piece of bánh xèo, wrap it in lettuce with herbs, and dip it into the sauce.
