Bánh Xèo (Vietnamese Crispy Pancake)
Bánh Xèo (Vietnamese Crispy Pancake)
Ingredients
For the Batter
- 70 grams rice flour
- 25 grams all-purpose flour
- 1/3 teaspoon salt
- 1/3 teaspoon turmeric
- 120 ml water
- 45 ml coconut milk, or substitute with water for a lighter version
For the Filling
- 3-4 tablespoons oil
- 100 grams prawn cutlet, tail removed and roughly chopped
- 1 shallot, thinly sliced (approx. 40g)
- 2 garlic cloves, sliced
- 1/4 spring onion, finely sliced
- 50-60 grams mung bean sprouts
- small handful fresh coriander
For the Dipping Sauce (Nuoc Cham)
- 1/2 red chili, finely chopped
- 2 garlic cloves, grated
- 3 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons white sugar
- 3 tablespoons water
Instructions
- 1
In a bowl, whisk together the dry ingredients: rice flour, all-purpose flour, salt, and turmeric.
⏱️ 2 min
- 2
Gradually add water and coconut milk to the dry ingredients, whisking until the batter is smooth and lump-free.
⏱️ 3 min
- 3
Set the batter aside to rest for about 10 minutes.
⏱️ 10 min
- 4
In a separate small bowl, combine the ingredients for the dipping sauce: finely chopped 1/2 red chili, 2 grated garlic cloves, 3 tablespoons fish sauce, 2 tablespoons rice vinegar, 2 tablespoons white sugar, and 3 tablespoons water. Stir until the sugar has fully dissolved. Taste and adjust if needed, for a balanced sweet, sour, and salty flavor.
⏱️ 5 min
- 5
Divide all the filling ingredients (prawns, shallots, garlic, spring onion, mung bean sprouts, coriander) into two portions, as each pancake will be cooked individually. The batter is enough to make two pancakes.
⏱️ 3 min
- 6
Heat a small frying pan over medium-high heat and add 1 tablespoon oil.
⏱️ 1 min
- 7
Add half of the prawn cutlets, thinly sliced shallots, and sliced garlic to the pan. Sauté until the prawns are just cooked through, which takes approximately 1-2 minutes.
⏱️ 2 min
- 8
Pour half of the prepared batter into the pan, swirling the pan to create a thin, even layer that coats the bottom.
⏱️ 1 min
- 9
Sprinkle a portion of the finely sliced spring onion over the batter. Cook for 2 minutes.
⏱️ 2 min
- 10
Cover the pan with a lid and cook for another 1 minute.
⏱️ 1 min
- 11
Remove the lid and drizzle a little extra oil around the edges of the pancake to help it crisp up.
⏱️ 1 min
- 12
Continue to cook for another 1-2 minutes until the pancake is golden and crispy on the edges.
⏱️ 2 min
- 13
Scatter a portion of mung bean sprouts and fresh coriander over one half of the cooked pancake.
⏱️ 1 min
- 14
Using a spatula, fold the pancake in half.
⏱️ 1 min
- 15
Slide the folded pancake onto a serving plate.
⏱️ 1 min
- 16
Repeat steps 6 through 15 with the remaining filling ingredients and batter to make the second pancake.
⏱️ 8 min - 17
Serve the Bánh Xèo with the prepared dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bánh Xèo (Vietnamese Crispy Pancake)
For the Batter
- 70 grams rice flour
- 25 grams all-purpose flour
- 1/3 teaspoon salt
- 1/3 teaspoon turmeric
- 120 ml water
- 45 ml coconut milk, or substitute with water for a lighter version
For the Filling
- 3-4 tablespoons oil
- 100 grams prawn cutlet, tail removed and roughly chopped
- 1 shallot, thinly sliced (approx. 40g)
- 2 garlic cloves, sliced
- 1/4 spring onion, finely sliced
- 50-60 grams mung bean sprouts
- small handful fresh coriander
For the Dipping Sauce (Nuoc Cham)
- 1/2 red chili, finely chopped
- 2 garlic cloves, grated
- 3 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons white sugar
- 3 tablespoons water
Instructions
- 1
In a bowl, whisk together the dry ingredients: rice flour, all-purpose flour, salt, and turmeric.
⏱️ 2 min - 2
Gradually add water and coconut milk to the dry ingredients, whisking until the batter is smooth and lump-free.
⏱️ 3 min - 3
Set the batter aside to rest for about 10 minutes.
⏱️ 10 min - 4
In a separate small bowl, combine the ingredients for the dipping sauce: finely chopped 1/2 red chili, 2 grated garlic cloves, 3 tablespoons fish sauce, 2 tablespoons rice vinegar, 2 tablespoons white sugar, and 3 tablespoons water. Stir until the sugar has fully dissolved. Taste and adjust if needed, for a balanced sweet, sour, and salty flavor.
⏱️ 5 min - 5
Divide all the filling ingredients (prawns, shallots, garlic, spring onion, mung bean sprouts, coriander) into two portions, as each pancake will be cooked individually. The batter is enough to make two pancakes.
⏱️ 3 min - 6
Heat a small frying pan over medium-high heat and add 1 tablespoon oil.
⏱️ 1 min - 7
Add half of the prawn cutlets, thinly sliced shallots, and sliced garlic to the pan. Sauté until the prawns are just cooked through, which takes approximately 1-2 minutes.
⏱️ 2 min - 8
Pour half of the prepared batter into the pan, swirling the pan to create a thin, even layer that coats the bottom.
⏱️ 1 min - 9
Sprinkle a portion of the finely sliced spring onion over the batter. Cook for 2 minutes.
⏱️ 2 min - 10
Cover the pan with a lid and cook for another 1 minute.
⏱️ 1 min - 11
Remove the lid and drizzle a little extra oil around the edges of the pancake to help it crisp up.
⏱️ 1 min - 12
Continue to cook for another 1-2 minutes until the pancake is golden and crispy on the edges.
⏱️ 2 min - 13
Scatter a portion of mung bean sprouts and fresh coriander over one half of the cooked pancake.
⏱️ 1 min - 14
Using a spatula, fold the pancake in half.
⏱️ 1 min - 15
Slide the folded pancake onto a serving plate.
⏱️ 1 min - 16
Repeat steps 6 through 15 with the remaining filling ingredients and batter to make the second pancake.
⏱️ 8 min - 17
Serve the Bánh Xèo with the prepared dipping sauce.
⏱️ 1 min