Hoi An Pancakes (Bánh Xèo)

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

Serves 4 servings Prep 1 hour Cook 20 min.
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Everything you need

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

Rice Batter

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

Method

1

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.