Other variations:
Bánh xèo miền Nam, Bánh xèo miền Trung, Bánh xèo hải sản, Bánh xèo chay
Category
Pan-Fried Dish
Region
Southern Vietnam
Preparation Time
1h15
Servings
4
Difficulty
Medium
About this recipe
Bánh Xèo, meaning "sizzling cake," is named for the sound it makes when the rice batter hits the hot pan. Popular in Southern Vietnam, it is enjoyed as a social dish, often eaten by wrapping pieces in lettuce with herbs and dipping in fish sauce.
Ingredients List
For the batter 200 g rice flour 40 g cornstarch 1 tsp turmeric powder ⅛ tsp salt 200 ml coconut milk 200 ml water 200 ml sparkling water 2 scallions (chopped) For the filling 150 g pork belly (thinly sliced) 150 g shrimp (peeled) 1 shallot (minced) 1 tsp fish sauce ¼ tsp sugar 200 g bean sprouts oil (for frying) For the dipping sauce 3 tbsp fish sauce 3 tbsp sugar 3 tbsp lime juice 15 tbsp water (about 225 ml) 1 clove garlic (minced) 1 chili (sliced) To serve lettuce leaves fresh herbs (basil, mint, perilla)
Materials & Tools
Non-stick frying pan or skillet with lid Mixing bowls Ladle Spatula Serving platter
Preparation steps
Total Time
1h15
Cooking Time
35 min
Active Time
40 min
Make Batter
Whisk rice flour, cornstarch, turmeric, salt, coconut milk and water until smooth; rest 30 minutes. Just before frying, stir in sparkling water and scallions.
30 min
Make Dipping Sauce
Stir fish sauce, sugar, water and lime juice until sugar dissolves, then add garlic and chili.
5 min
Cook Filling
Heat a little oil and fry shallot until fragrant. Stir-fry pork until no longer pink, then add shrimp, fish sauce and sugar and cook for about 2 minutes, until shrimp turn pink.
10 min
Pour Batter
Heat 1 tsp oil on bottom of pan over high heat. Spread some filling evenly in pan. Stir batter, add a ladleful to the pan and quickly swirl to coat pan thinly. Add some bean sprouts and cover immediately.
10 min
Fry Pancake
After 30 seconds, lift lid quickly so water on it does not drip into pan. Wait 10 seconds, wipe lid dry and cover again for 30 seconds. Fold pancake in half and slide onto a plate. Repeat steps 4 - 5 with remaining batter.
15 min
Serve
Cut pancakes into pieces. Wrap in lettuce with herbs and dip into sauce.
5 min
Chef’s Tips
For maximum crispness, cook over high heat and keep batter thin; eat immediately after cooking.
Serving Suggestions
Fresh herbs, lettuce leaves, fish sauce dipping sauce
Nutritional info
450kcal
20g protein
18g fat
50g carbs
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