Bánh Xèo Recipe | Crispy Vietnamese Pancakes | Kitchenstagram
Bánh Xèo, is a traditional Vietnamese crispy, stuffed rice crepe, often known as a Vietnamese pancake or crêpe. The name comes from “ xèo,” an onomatopoeic word that describes the sizzling sound produced when the thin batter hits a hot skillet. The name loosely means “sizzling cake.”
Bánh xèo is a savoury fried pancake with a delicate, golden-brown, irresistibly crispy crust. Traditionally it is filled with pork, prawns, mung beans, onions and bean sprouts, creating a flavourful contrast between the crisp exterior and hearty filling.
This popular Vietnamese street food is commonly served with fresh leafy greens, perilla, mint, Thai basil, cucumber and pickled vegetables. Pieces of crispy pancake wrapped in vegetables and enjoyed with nước chãm, a sweet-and-sour garlic fish sauce.
Bánh xèo is a hot-off-the-pan, hands on dish that works especially well for family-style meals. The batter, filling and accompanying vegetables are relatively simple to prepare and the batter can even be prepared the night before.
This dish has long been associated with Vietnamese street food and was historically popular among working class communities because it was inexpensive and easy to prepare. Its exact origins remain uncertain. Some suggests that Bánh xèo may have developed in Central Vietnam through the influence of French culture during the colonial period, while others associate its development wit South Vietnam and migrating communities with local traditions.
Pro Tips:
Weigh the flour rather than scooping it. This helps ensure the recipe is followed correctly and prevents adding too much flour from compression during scooping.
The batter should be thin and flow freely when poured into a hot pan and titled. It should not resemble thick pancake batter. If it is too thick, add water one tablespoon at a time, mix and test again.
The cooking times provided are estimates, as every stove heats differently. Adjust them according to your pan and stovetop.
If the lid remains on too long, condensation may drop back into the pan. Adjust them according to your pan and stovetop.
After removing the lid, allow the batter to cook longer if needed. This uncovered stage lets steam escape and helps the Bánh xèo crisp properly.
During the final uncovered stage, insufficient oil can prevent proper contact between the batter and pan. If the edges are not crisping, brush a little more oil around them.
Double check the amount of coconut milk, using too much can keep the batter from becoming crisp.
Replacing the plain water with carbonated water may provide an extra boost towards crispness. However it should not be relied upon to correct other issues.
A non-stick, carbon steel or well-seasoned cast iron pan should work well. Some pans may cause problems because they are too light or do not distribute heat evenly.
Ingredients
Vegetable Oil, for frying
For the Batter:
1 1/2 cup Rice Flour
1/2 cup All-purpose Flour
1 tbsp Cornstarch
1 tsp Turmeric powder
- 1 tsp Salt
- 8 oz Coconut Milk
- Soda Water
- 2 tbsp Scallion, thinly sliced
For the Filling:
1 cup Cooked Chicken
1 cup Cooked Shrimp
2 cups Bean Sprouts
1 no. Onion, thinly sliced
- 1/2 cup Carrot, julienned
For Nuoc Cham Dipping Sauce:
1/2 cup Fish Sauce
1/4 cup Water
1/4 cup Lime Juice
2 tbsp Rice Vinegar
- 1/2 cup Sugar
- 1 tbsp Green Chili, minced
- 1-2 nos. Garlic clove, minced
- 1/4 cup Julienned Carrot
To Serve:
1 no. Cucumber, thinly sliced
Lettuce leaf
Mint Leaves
Cilantro
- Fresh Vietnamese Basil
- Rice Paper Sheet
Preparation
For the Batter:
- Step 1: In a mixing bowl, combine rice flour, all-purpose flour, cornstarch, salt and turmeric powder, whisk the dry ingredients properly. Then whisk in coconut milk and soda water. Let it rest for 15-30 minutes.
For Nuoc Cham Dipping Sauce:
- Step 2: In a small mixing bowl, combine water, fish sauce, rice vinegar, lime juice, sugar, minced fresh green chili, minced garlic clove and julienned carrot. Stir to dissolve the sugar completely.
For the Pancakes:
- Step 3: Stir in the scallions into the batter. Heat oil in a non-stick pan on medium-high heat.
- Step 4: Add sliced onion and sauté for few minutes. Ladle in the batter and rotate the pan so the batter is evenly distributed and cover the bottom. After you see the edges crisp and start to pull away, lower the heat and top with bean sprouts, Julienned Carrot, cooked chicken and cooked shrimp. Cover the pan with a lid and cook for 2-3 minutes. Remove the lid and drizzle a few drops of oil around the pancake. Then fold the pancake over to cover the filling. Then slide onto a serving plate and keep warm.
- Step 5: Arrange the serving platter with sliced cucumber, lettuce, mint, cilantro, basil leaves and rice paper. Serve Bánh xèo with vegetable plate and Nuoc Cham dipping sauce. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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