Banh Xeo Recipe (Vietnamese Pancake)

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Banh Xeo is Vietnamese for ‘sizzling cake’ which is the delicious sound when pouring the pancake batter into a hot pan.

Banh Xeo is a favourite dish in Vietnam which is mostly enjoyed as a lunch or dinner meal. Banh Xeo has now become a popular dish in Australian Vietnamese Restaurants.

If you love Banh Xeo as much as we do, or even if you have never tried it before, this recipe is easy and fun to make yourself at home.

Banh Xeo Recipe (Vietnamese Pancake)

Banh Xeo Recipe:

Serves: 8 | Prep: 35 mins | Cook: 30 mins | Skill: Medium

INGREDIENTS

1 and 2/3 cups rice flour

1/2 cup coconut cream

1 tsp ground turmeric

1 spring onion, thinly sliced, plus extra, to serve

1 tsp salt

2 cups water

1 cup coriander leaves, plus extra, to serve

1 cup shiso leaves* (perilla), plus extra, to serve

1 cup Vietnamese mint leaves, plus extra, to serve

2 red bird’s-eye chillies, thinly sliced, plus extra, to serve

2 carrots, thinly shredded

2 cups beans sprouts, trimmed

24 cooked prawns, cleaned, peeled with tails intact

chilli jam* and iceberg lettuce leaves (optional), to serve

vegetable oil, to cook

*Ingredients available from Asian Grocers and some specialty supermarkets

 

METHOD:

Combine rice flour, coconut cream, turmeric, spring onion and 1 teaspoon of salt in a bowl with 500 ml (2 cups) water. Stir until a smooth batter forms. Cover and set aside to rest for 1 hour.

Heat a non-stick frying pan over medium-high heat. Brush with vegetable oil then add half a cup of batter, swirling pan to form a thin pancake.

Cook for 3 minutes or until just cooked through. Scatter half of the pancake with one-eighth of the herbs, chillies, carrot, bean sprouts and 3 prawns.

Flip the pancake in half to cover the filling and cook for a further 30 seconds to warm through, then remove with a spatula and place on a serving plate.

Repeat with remaining batter and filling ingredients. Serve with chilli jam, extra herbs, chilli, spring onion and lettuce, if desired.

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