Bánh Xèo (Crispy Vietnamese Pancakes)
Bánh Xèo (Crispy Vietnamese Pancakes)
Ingredients
For the Batter
- 1 cup rice flour
- 2 tablespoons cornflour
- 400 ml coconut milk
- 1/2 cup iced water
- 1/2 cup beer
- 2 teaspoons turmeric
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 spring onions, thinly sliced
For the Filling
- 250 g pork belly, thinly sliced or diced
- 250 g prawns, peeled and deveined
- 1 brown onion, finely sliced
- 1 tablespoon fish sauce
- pinch salt
- 1/2 tablespoon white pepper
For Cooking
- 1/4 cup peanut oil, plus more as needed
- 1/2 cup bean sprouts
For Serving
- as needed nuoc mam, dipping sauce
- as needed lettuce, or mustard greens
- as needed Vietnamese mint
- as needed coriander
- as needed mint
- as needed fish mint, (optional)
- as needed cucumber, sliced
- as needed pineapple, sliced
Instructions
- 1
In a large bowl, whisk together the rice flour, cornflour, coconut milk, iced water, beer, turmeric, sugar, salt, and sliced spring onions until the batter is smooth and free of lumps.
⏱️ 5 min
- 2
Let the batter rest at room temperature for 20 minutes. This allows the flours to hydrate and the flavors to meld.
⏱️ 20 min
- 3
While the batter rests, prepare the filling. In a separate bowl, combine the sliced pork belly, prawns, sliced brown onion, fish sauce, a pinch of salt, and white pepper. Mix well to ensure all ingredients are evenly coated. Let this mixture sit to marinate slightly.
⏱️ 10 min
- 4
Heat a large non-stick pan or cast-iron skillet over medium-high heat. Add about 1 tablespoon of peanut oil, ensuring the bottom of the pan is lightly coated.
⏱️ 1 min
- 5
Add a portion of the pork and prawn filling mixture to the hot pan. Cook, stirring occasionally, until the pork is lightly browned and the prawns are starting to turn pink, about 2-3 minutes.
⏱️ 3 min
- 6
Reduce the heat to low. Pour a ladleful (about 1/2 cup) of the rested batter into the pan, tilting and swirling the pan immediately to spread the batter thinly and evenly over the bottom and up the sides slightly.
⏱️ 1 min
- 7
Cook on low heat for 4-5 minutes, allowing the pancake to set and the edges to start crisping up.
⏱️ 5 min
- 8
Sprinkle a small handful of bean sprouts over one half of the pancake. Cover the pan with a lid for 1 minute to steam the bean sprouts slightly.
⏱️ 1 min
- 9
Uncover the pan and continue to cook for another 4-5 minutes, or until the edges are golden brown and very crispy. The center should be cooked through.
⏱️ 5 min
- 10
Carefully fold the pancake in half using a spatula and remove it from the pan. Place it on a serving platter. Repeat steps 4-9 with the remaining oil, filling, and batter until all pancakes are cooked.
⏱️ 20 min
- 11
To serve, break the crispy bánh xèo into smaller pieces. Load each piece into a fresh lettuce or mustard green leaf, along with an assortment of fresh herbs (Vietnamese mint, coriander, mint, and optional fish mint), cucumber slices, and pineapple slices. Dunk generously into nuoc mam dipping sauce and enjoy immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bánh Xèo (Crispy Vietnamese Pancakes)
For the Batter
- 1 cup rice flour
- 2 tablespoons cornflour
- 400 ml coconut milk
- 1/2 cup iced water
- 1/2 cup beer
- 2 teaspoons turmeric
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 spring onions, thinly sliced
For the Filling
- 250 g pork belly, thinly sliced or diced
- 250 g prawns, peeled and deveined
- 1 brown onion, finely sliced
- 1 tablespoon fish sauce
- pinch salt
- 1/2 tablespoon white pepper
For Cooking
- 1/4 cup peanut oil, plus more as needed
- 1/2 cup bean sprouts
For Serving
- as needed nuoc mam, dipping sauce
- as needed lettuce, or mustard greens
- as needed Vietnamese mint
- as needed coriander
- as needed mint
- as needed fish mint, (optional)
- as needed cucumber, sliced
- as needed pineapple, sliced
Instructions
- 1
In a large bowl, whisk together the rice flour, cornflour, coconut milk, iced water, beer, turmeric, sugar, salt, and sliced spring onions until the batter is smooth and free of lumps.
⏱️ 5 min - 2
Let the batter rest at room temperature for 20 minutes. This allows the flours to hydrate and the flavors to meld.
⏱️ 20 min - 3
While the batter rests, prepare the filling. In a separate bowl, combine the sliced pork belly, prawns, sliced brown onion, fish sauce, a pinch of salt, and white pepper. Mix well to ensure all ingredients are evenly coated. Let this mixture sit to marinate slightly.
⏱️ 10 min - 4
Heat a large non-stick pan or cast-iron skillet over medium-high heat. Add about 1 tablespoon of peanut oil, ensuring the bottom of the pan is lightly coated.
⏱️ 1 min - 5
Add a portion of the pork and prawn filling mixture to the hot pan. Cook, stirring occasionally, until the pork is lightly browned and the prawns are starting to turn pink, about 2-3 minutes.
⏱️ 3 min - 6
Reduce the heat to low. Pour a ladleful (about 1/2 cup) of the rested batter into the pan, tilting and swirling the pan immediately to spread the batter thinly and evenly over the bottom and up the sides slightly.
⏱️ 1 min - 7
Cook on low heat for 4-5 minutes, allowing the pancake to set and the edges to start crisping up.
⏱️ 5 min - 8
Sprinkle a small handful of bean sprouts over one half of the pancake. Cover the pan with a lid for 1 minute to steam the bean sprouts slightly.
⏱️ 1 min - 9
Uncover the pan and continue to cook for another 4-5 minutes, or until the edges are golden brown and very crispy. The center should be cooked through.
⏱️ 5 min - 10
Carefully fold the pancake in half using a spatula and remove it from the pan. Place it on a serving platter. Repeat steps 4-9 with the remaining oil, filling, and batter until all pancakes are cooked.
⏱️ 20 min - 11
To serve, break the crispy bánh xèo into smaller pieces. Load each piece into a fresh lettuce or mustard green leaf, along with an assortment of fresh herbs (Vietnamese mint, coriander, mint, and optional fish mint), cucumber slices, and pineapple slices. Dunk generously into nuoc mam dipping sauce and enjoy immediately.
⏱️ 5 min