A trip to Vietnam will definitely inspire your inner chef.
While in Da Nang, Vietnam, Bánh Xèo (which means “sizzling cake”) was a popular dish found not only in restaurants but local street stalls as well.
Here’s my version of this delicious crispy Vietnamese savory pancake.
*You can always substitute pork or chicken mince for seafood, and experiment with different vegetables of your choice
Bánh Xèo from Vietnam…
My homecooked version of Bánh Xèo
Serves: 6 – 8
Prep Time: 1 ½ hr
Cooking time: 20 mins
1 ½ cups rice flour
½ cup cornflour
½ cup coconut milk
1 ½ cups cold water
1 tsp ground turmeric
½ tsp salt
vegetable oil, to cook
24 cooked prawns, cleaned, peeled and butterflied in half. Alternatively, you can pan fry 24 green/raw prawns and keep aside.
1 cup beans sprouts, trimmed
2 carrots, thinly shredded
¼ cabbage finely shredded
3 spring onions finely sliced
¼ cup coriander leaves, plus extra, to serve
¼ cup Vietnamese mint leaves, plus extra, to serve
Lettuce leaves to wrap
1 tbsp sugar
2 tbsp lime juice
3 tbsp fish sauce
1 small chopped chili
1 small clove garlic crushed
Small handful chopped coriander leaves
Combine all batter ingredients in a bowl. Stir until a smooth batter forms. Cover and set aside to rest for 1 hour.
To make the dipping sauce, combine all the dipping sauce ingredients into a small bowl, stir to dissolve sugar and set aside.
Heat a non-stick frying pan over medium-high heat. Brush with vegetable oil then add ½ cup batter, swirling pan to form a thin pancake. Top half of one side of the pancake with one-eighth of the sprouts, carrots, cabbage, spring onions, herbs and 3 prawns. Once the pancake becomes golden, flip pancake in half to cover filling and cook for a further minute to warm through, then remove once the pancake is cooked and crispy with a spatula and place on a serving plate. Repeat with remaining batter and filling ingredients. Cut and serve rolled in the lettuce leaves and with the chili dipping sauce.
Pin for Later: