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Crispy Bánh Xèo Vietnamese Pancake Recipe

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A quick and easy recipe for crispy Vietnamese pancakes made with a turmeric-infused rice flour batter and a savory shrimp and pork filling. Perfect for family meals or entertaining guests.

Ingredients

  • Rice flour – 1 cup (120g)
  • Turmeric powder – 1 teaspoon
  • Salt – ½ teaspoon
  • Coconut milk – 1 cup (240ml)
  • Water – 1 cup (240ml)
  • Shrimp – 8 oz (225g), peeled and deveined
  • Pork belly or thinly sliced pork – 6 oz (170g)
  • Bean sprouts – 1 cup (100g)
  • Green onions – 2 stalks, sliced thin
  • Garlic – 2 cloves, minced
  • Cooking oil – 2 tablespoons (vegetable or peanut oil)
  • Fresh herbs (mint, cilantro, Thai basil) – handful
  • Lettuce leaves – for wrapping
  • Nuoc cham dipping sauce (fish sauce, lime juice, sugar, minced garlic, chili flakes)

Instructions

  1. Prepare the Batter (10 mins): In a large bowl, whisk together 1 cup rice flour, 1 teaspoon turmeric powder, and ½ teaspoon salt. Slowly add 1 cup coconut milk and 1 cup water, whisking constantly until smooth. The batter should be thin, like heavy cream. Let it rest for 20 minutes at room temperature.
  2. Prep the Filling (10 mins): Heat 1 tablespoon oil in a frying pan over medium heat. Add minced garlic and sliced pork belly. Cook until pork starts to brown, about 3-4 minutes. Add peeled shrimp and cook until just pink, about 2 minutes. Remove filling to a plate and set aside.
  3. Cook the Pancakes (15 mins): Wipe the pan clean, add 1 teaspoon oil and swirl to coat. Pour about ½ cup batter, tilting pan to spread thinly and evenly. Immediately add a handful of cooked pork and shrimp mixture, plus bean sprouts and sliced green onions on one half of the pancake.
  4. Cover pan with lid, cook 3-4 minutes until edges are golden and crisp. Batter should bubble and turn bright golden yellow. Use spatula to fold pancake in half over filling. Cook 1 more minute to warm filling through.
  5. Slide pancake onto plate and repeat with remaining batter and filling. Keep cooked pancakes warm in a low oven (about 200°F) while finishing.

Notes

Let the batter rest for 20 minutes to hydrate the flour for crispiness. Use a very hot pan and swirl batter quickly for a thin, even pancake. Use a thin, flexible spatula to flip and fold pancakes carefully. Keep cooked pancakes warm in a low oven. Avoid microwaving leftovers to maintain crispiness.

Nutrition

Keywords: Bánh Xèo, Vietnamese pancake, crispy pancake, rice flour pancake, shrimp pancake, pork pancake, Vietnamese street food, easy Vietnamese recipe

Find it online: https://emmaoven.com/crispy-b-a-nh-x-e-o-vietnamese-pancake-recipe-easy-homemade-step-by-step-guide/