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!
What Makes Bánh Xèo Special?
Bánh xèo stands out for its delicate balance of textures and flavors. In this recipe, we will be taking a shortcut and using pre-mixed banh xeo flour. You will only need a few kitchen staples to achieve fail-proof pancakes, such as coconut milk or beer, water, spring onion, salt and tumeric.
Inside, the filling is a vibrant mix of savory pork, sweet prawns and crunchy bean sprouts. It’s all brought together with fresh herbs, lettuce, and a tangy nước chấm dipping sauce.
It’s a Hands-On Dining Experience…
You tear off a piece of the pancake, wrap it in lettuce or rice paper with herbs like mint, coriander, Thai basil and then dip it into the sauce. The combination of warm crepe, cool greens, and zesty dipping sauce is pure magic. It tastes better when it’s eaten in the summer!
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.
How to serve Banh Xeo:
Serve with a platter of fresh greens and herbs. 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!
Ingredients:
Serves 2 – 4
Batter
- 200g Banh Xeo flour
- 400g coconut milk / beer
- 100g water
- 1/2 cup of green onions, chopped
- 1/2 tsp of turmeric powder
- Pinch of salt
Filling
- Pork belly; boiled and thinly sliced
- Prawns; cooked, deveined and sliced in half lengthways
- Beansprouts
- Brown onion, thinly sliced
Condiments
Steps:
- 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 a few pieces of pork, prawns and onions. Cover with a lid and cook for 2-3 minutes until crispy and golden.
- 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.