Crispy Vietnamese Pancakes: Bánh Xèo Recipe
Discover the delightful crunch of Vietnamese Bánh Xèo, crisp golden crêpes filled with savory pork and shrimp, enhanced by mung beans, onions, and bean sprouts. Enjoy how they’re freshly cooked and traditionally wrapped in lettuce leaves and herbs, ready to be dipped in a rich, flavorful Vietnamese dipping sauce.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 50 minutes
- Servings: 12 crepes
Full Ingredient List
- 255 g rice flour
- 85 g all-purpose flour
- 2-3 tsp turmeric
- 28 fl oz water
- 14 fl oz coconut cream
- 1 tsp salt
- 1 sprig green onions
- 1 lb shrimp
- 1.5 lb pork belly
- 1 medium yellow onion
- 1.5 lb bean sprouts
- 1/2 cup dry mung beans
- 1 head mustard greens
- 1 bunch mint
- 1 bunch cilantro
- 1 bunch Vietnamese perilla
- Vietnamese prepared dipping sauce
Batter
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 255 g |
Rice flour |
|
|
| 85 g |
All-purpose flour |
Wheat flour |
Rice flour |
| 2-3 tsp |
Turmeric |
|
|
| 28 fl oz |
Water |
|
|
| 14 fl oz |
Coconut cream |
Use coconut milk if unavailable |
Coconut milk |
| 1 tsp |
Salt |
|
|
| 1 sprig |
Green onions |
Chopped about 1/2" long |
|
Instructions
-
Step 1:
Combine rice flour, all-purpose flour, turmeric, water, coconut cream, and salt in a large bowl. Mix well. (Tips: Prepare the batter at least 3 hours in advance or the night before to achieve the best results.)
-
Step 2:
Before cooking, add scallions to the batter.
Filling
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1 lb |
Shrimp |
Heads removed and deveined |
|
| 1.5 lb |
Pork belly |
|
|
| 1 medium |
Yellow onion |
Thinly sliced |
|
| 1.5 lb |
Bean sprouts |
|
|
| 1/2 cup |
Dry mung beans |
Optional |
|
Instructions
-
Step 1:
Steam or soak mung beans in water until soft.
-
Step 2:
Boil pork until cooked and tender, then slice thinly.
-
Step 3:
Prepare shrimp by removing heads and deveining.
-
Step 4:
Wash and prepare bean sprouts and vegetables.
Assembly and Cooking
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
Instructions
-
Step 1:
On medium-high heat, add 1-2 teaspoons of oil to a pan.
-
Step 2:
Add yellow onion, pork pieces, and shrimp to the pan. Sauté until lightly browned and fragrant.
-
Step 3:
Pour enough batter onto the pan to cover the base. Tilt and rotate the pan to spread it evenly. (Tips: Ensure the batter forms a thin layer for optimal crispiness.)
-
Step 4:
Lower the heat to medium, add mung beans and bean sprouts, then cover the pan with a lid. Steam for about 3 minutes until the sprouts are slightly cooked. (Tips: The edges of the batter should become transparent.)
-
Step 5:
Remove the lid, reduce heat to medium-low, and cook until the crêpe is crisp. This takes about 5-7 minutes. (Tips: Add a bit of oil around the edges if needed for better crust formation.)
-
Step 6:
Fold the crêpe in half, transfer to a plate, and serve immediately. (Tips: Serve hot with lettuce and fresh herbs.)
Additional Information
Notes: Make the batter ahead of time and store it for up to a week in the fridge for ease of use. Bánh xèo is best enjoyed hot off the pan.
