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Crispy Vietnamese Bánh Xèo Savory Pancakes

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A crispy and savory Vietnamese pancake made with rice flour, turmeric, and coconut milk, filled with pork or shrimp and fresh herbs, perfect for a quick and flavorful meal.

Ingredients

Scale
  • 1 cup (120g) rice flour
  • 1 tsp turmeric powder
  • 1 cup (240ml) full-fat canned coconut milk
  • 1 cup (240ml) water
  • 1/2 tsp salt
  • Vegetable oil (for frying, such as canola or peanut oil)
  • 8 oz (225g) thinly sliced pork belly or shrimp (peeled and deveined)
  • 1 cup (100g) bean sprouts
  • 2 stalks green onions, sliced
  • Fresh herbs: mint, cilantro, and Thai basil (a small handful each)
  • Dipping sauce:
  • 3 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp sugar
  • 3 tbsp water
  • 1 clove garlic, minced
  • Thinly sliced chili (optional)

Instructions

  1. In a large bowl, whisk together rice flour, turmeric powder, and salt.
  2. Gradually whisk in coconut milk and water until the batter is smooth and thin like crepe batter.
  3. Let the batter rest for 15 minutes to hydrate the flour for crispier texture.
  4. Prepare the filling by slicing pork belly or peeling and deveining shrimp.
  5. Rinse and drain bean sprouts, slice green onions, and roughly chop fresh herbs; keep herbs fresh until serving.
  6. Make the dipping sauce by combining fish sauce, lime juice, sugar, water, minced garlic, and optional chili in a small bowl; stir until sugar dissolves and refrigerate.
  7. Heat a 10-inch non-stick or cast iron skillet over medium-high heat and add 2 tbsp vegetable oil.
  8. Add a few pieces of pork or shrimp to the pan, spreading them out.
  9. Pour about 1/2 cup (120ml) batter over the filling, swirling quickly to coat the bottom thinly.
  10. Cook for 2-3 minutes until edges turn golden and crispy.
  11. Scatter about 1/4 cup bean sprouts and a sprinkle of green onions over half of the pancake.
  12. Cover the pan with a lid for 1 minute to steam and soften the filling slightly.
  13. Use a spatula to fold the pancake in half over the filling and slide it onto a plate.
  14. Repeat with remaining batter and filling, adding more oil as needed.
  15. Serve each pancake with fresh herbs and dipping sauce.

Notes

Use a thin batter and medium-high heat for crispy edges. Do not overcrowd the pan to maintain temperature and crispiness. Resting the batter for 15 minutes improves texture. For vegetarian or vegan versions, substitute pork/shrimp with mushrooms or tofu and fish sauce with soy sauce or tamari. Reheat leftovers in a hot skillet to restore crispiness; avoid microwaving.

Nutrition

Keywords: bánh xèo, Vietnamese pancakes, crispy pancakes, savory pancakes, rice flour pancakes, turmeric pancakes, coconut milk pancakes, Vietnamese recipe, easy Vietnamese recipe

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