Hoi An Pancakes (Bánh Xèo)

Name: Hoi An Pancakes (Bánh Xèo)
Prep time: 1 h
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 cup dried rice flour; 1.5 cups fresh water; 1 pinch salt; 0.5 teaspoon turmeric powder; 150 grams finely cut shrimps, shelled and deveined; 2 thin strips pork; 2 thinly sliced spring onions; 250 grams bean sprouts; 1 packet rice paper; vegetable oil for frying; topping mix – mint, coriander, Vietnamese basil, lettuce, and bitter herb

Crispy Vietnamese pancakes filled with shrimp, pork, and fresh herbs, traditionally served with peanut sauce and rice paper wraps.

This recipe makes 4 servings of deliciously crispy Bánh Xèo, perfect for wrapping in rice paper with herbs and dipping into peanut sauce.

prep time

1 hour

cook time

20 min.

serving

4 servings

Tags: vietnamese pancake banh xeo seafood

Instructions

COOKING STEPS

Mix all rice batter ingredients together and leave at room temperature for one hour.

Heat a little oil in a small non-stick frying pan, lightly fry the shrimp and pork, then add to the rice batter.

Stir the batter and pour just enough into the pan to create a thin layer. Top with a few bean sprouts and spring onion.

Fry until the bottom of the pancake is crisp. Fold and plate. Repeat with remaining ingredients.

To serve, wrap a piece of pancake with herbs in rice paper and dip in peanut sauce.

Ingredients

Rice Batter

1 cup dried rice flour
1.5 cups fresh water
1 pinch salt
0.5 teaspoon turmeric powder

Filling

150 grams finely cut shrimps, shelled and deveined
2 thin strips pork
2 thinly sliced spring onions
250 grams bean sprouts
1 packet rice paper
vegetable oil for frying
topping mix – mint, coriander, Vietnamese basil, lettuce, and bitter herb