Vietnamese Bánh Xèo Rice Flour Pancake
Drogo
3-4
15 minutes
20 minutes
Bánh xèo is a crispy, savoury Vietnamese rice pancake made from rice flour and turmeric, which gives it its distinctive golden-yellow colour. Often described as a Vietnamese crepe, this popular street food is filled with prawns, beansprouts and fresh herbs, creating a delicious combination of crunchy, fragrant and savoury flavours. In this authentic bánh xèo recipe, the pancakes are served with lettuce leaves and a traditional Vietnamese dipping sauce known as nuoc cham, allowing you to wrap and dip each bite for the full Vietnamese dining experience.
The secret to a great Vietnamese rice pancake is cooking it in a very hot frying pan, which helps create the signature lacy edges and crisp base. This versatile rice flour pancake can be adapted with a variety of fillings, from different types of prawns to slices of cooked pork belly, making it easy to customise while staying true to the spirit of a classic bánh xèo recipe.
Ingredients
- 150g rice flour
- 300ml coconut milk
- 6 spring onions, thinly sliced
- 1/2 teaspoon turmeric
- 150g beansprouts
- 2 banana shallots, thinly sliced
300g vannamei prawns, cut into large pieces
Large bunch mint, leaves picked
Large bunch coriander
- 5 tablespoons fish sauce
- 2 tablespoons caster sugar
- 2 birds eye chillies, finely sliced
- 2 cloves garlic, finely chopped
- Squeeze of lime juice
2 baby cucumbers, sliced
- 1 lettuce, leaves separated
- Oil for cooking
Directions
Step 1, Combine the fish sauce, caster sugar, birds eye chillies, garlic, lime juice and a splash of water. Mix well and set aside.
Step 2, Combine the rice flour, coconut milk, 400ml water, 2 sliced spring onions and turmeric with a pinch of salt and a pinch of sugar. Mix well.
Step 3, Place a small non-stick frying pan over high heat. When it’s really hot, add a splash of oil and fry a few pieces of shallot and the prawns briefly, until the prawns turn pink.
Step 4, Add a small ladleful of batter and add a few bean sprouts on top. Cook for a couple of minutes, until golden and crisp on the bottom. If the pancake doesn’t look lacy in appearance, the pan isn’t hot enough.
Step 5, Fold each pancake onto a plate and serve with the herbs, cucumber, lettuce and dipping sauce.
Ingredients you'll need
