Vietnamese Sizzling Pancakes (Banh Xeo)
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, water, spring onion, salt and tumeric.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Dinner, Main Course
Cuisine Vietnamese
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
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.
Keyword Banh Xeo, Healthy recipes, Nuoc Mam, Sharing Meals, Summer Recipes, Vietnamese Crispy Pancakes