Food Savoury

Vietnamese Seafood Pancakes (Bánh Xèo)…

Here's my version of this delicious crispy Vietnamese seafood pancake. Read more...

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

Vietnamese pancakes 7


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

1 egg

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

Dipping Sauce:

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.

Vietnamese pancakes 1

Vietnamese pancakes 2

Vietnamese pancakes 5


Related Posts:

Da Nang, Vietnam


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30 comments on “Vietnamese Seafood Pancakes (Bánh Xèo)…

  1. Pingback: Da Nang, Vietnam… – a mindful traveler

  2. These look and sound delicious. Love all the zingy flavours.

    Liked by 1 person

  3. Mmmm these sounds and look absolutely delicious!

    Liked by 1 person

  4. Thanks for sharing a great recipe, it sounds easy to make!

    Liked by 1 person

  5. What a delicious pancakes, Lorelle! ❤ I am huge fan of Vietnamese food and this is definitely my cup of tea 🙂 And I think – sea food is great choice! I would go for it as well

    Liked by 1 person

  6. Sounds and looks delicious, Lorelle. Saved for experiments in the kitchen 🙂 xx

    Liked by 1 person

  7. This is a super cool alternative, thanks for sharing this recipe!

    Liked by 1 person

  8. Yummm stealing this recipe for sure!

    Liked by 1 person

  9. These look like a cross between a crepe and a spring roll! Delicious!! I must try them. Your Vietnamese experience has left you with more than sightseeing memories.


  10. Pingback: Da Nang Home Cooking Class, Vietnam – a mindful traveler

  11. Oh yummo L, that’s been filed away for future enjoyment. Your pork balls of a few weeks back were excellent.

    Liked by 1 person

  12. Pingback: Spring Rolls… – a mindful traveler

  13. That’s an unique dish and really interesting!

    Liked by 1 person

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