Bánh Xèo (Vietnamese Crispy Turmeric Pancakes)
Local name: Bánh xèo
In short: Thin rice flour and coconut milk crepes colored with turmeric, fried crisp around pork, shrimp and bean sprouts, then wrapped in lettuce and herbs. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 45 min
- Resting
- 30 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 560 kcal
Bánh xèo gets its name from the sizzle (xèo) of batter hitting a hot pan. These golden crepes of rice flour, coconut milk and turmeric are fried until the edges turn lacy and crisp, with pork, shrimp and bean sprouts folded inside. At the table you tear off a piece, wrap it in lettuce with fresh herbs and dip it in sweet and sour fish sauce. Southern versions are large and thin, while central ones are smaller.
Instructions
- Whisk the rice flour, cornstarch, turmeric and salt with the coconut milk and cold water until completely smooth. Stir in the spring onions and rest the batter for 30 minutes. It should be as thin as light cream.
- Toss the pork and shrimp with the salt and pepper. Set the onion, bean sprouts and a ladle next to the stove.
- Heat a 24 cm (10 in) nonstick pan over medium-high heat with 1/2 tablespoon of oil. Add a few pork slices, 3 shrimp and some onion, and cook for 1 minute, until the pork begins to brown.
- Stir the batter, then pour in about 100 ml (scant 1/2 cup), tilting the pan so it spreads thinly. It should sizzle loudly. Cover and cook for 2 minutes.
- Uncover and drizzle a little oil around the edge. Cook 3 to 4 minutes more, until the underside is deep golden and crisp and the edges lift. Add a handful of bean sprouts to one half.
- Fold the pancake over and slide it onto a rack to keep it crisp. Repeat for 8 pancakes in total, stirring the batter before each one.
- Serve hot with lettuce, herbs and dipping sauce. Tear off a piece, wrap it in lettuce with herbs and dip it in the sauce.
Tips
- If the pancake sticks or tears, the pan is too cool or the batter too thick. Thin the batter with a splash of water and keep the heat at medium-high so the edges turn crisp.
- For a vegetarian version, fill with sliced mushrooms and fried tofu instead of pork and shrimp, and serve with a vegetable-based dipping sauce.
Questions and answers
Why is my bánh xèo not crispy?
The batter is probably too thick or the pan too cool. Use a thin batter, a hot pan and a little oil around the edge, and keep finished pancakes on a rack instead of stacking them on a plate.
Can I make the batter ahead of time?
Yes. Keep it covered in the fridge for up to 24 hours. Stir it well before using and add a splash of water if it has thickened.
How do you eat bánh xèo?
Tear off a piece, wrap it in a lettuce leaf with some herbs and dip it in nước chấm. Eat it with your hands while the pancake is still crisp.
How long does it take to make Bánh Xèo (Vietnamese Crispy Turmeric Pancakes)?
About 1 h 10 min in total: 25 min of preparation and 45 min of cooking.
How many calories are in Bánh Xèo (Vietnamese Crispy Turmeric Pancakes)?
About 560 kcal per serving, with 20 g of protein, 52 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 52 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
