Banh Xeo – The Vietnamese Pancake

A Vietnamese classic. It was love at first eat for me. After we moved out of Vietnam, I was determined to take the Banh Xeo with me in my kitchen. It’s really an oriental savory pan cake. There is a lot you can do with the Banh Xeo in terms of the stuffing ranging from meats to seafood and an assortment of sprouts and Asian greens. A well-made Banh Xeo has a crispy feel on the outside. The colour is typically golden yellow and had with a Vietnamese dip to pair with. One tip for making the Banh Xeo. Do not cover the frying vessel. This will ensure that the Banh Xeo does not gather moisture and become soggy. This is an ideal dish for anytime of the day. I have had the Banh Xeo for breakfast at a Vietnamese café and for dinner at home. Healthy, versatile and light on the stomach the Banh Xeo is a sure winner with all palates. So happy fooding around with the Banh Xeo!

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Banh Xeo – The Vietnamese Pancake


Description

Vietnamese treasure


Scale

Ingredients

  • 150 gms Rice flour
  • 300 ml Coconut milk
  • 20 gms spring onion greens, chopped
  • Pinch of turmeric powder
  • Salt to taste
  • Ingredients For the Stuffing :
  • 1 Big onion, sliced
  • 160 gms Pork belly sliced (can be replaced with chicken breast)
  • 1215 pieces of Prawns, peeled, deveined and cut lengthwise in two
  • 2 Tsp Fish Sauce for saute ( Fish sauce can be replaced by a Light Soya Sauce according to taste )
  • 200 gms Bean Sprouts
  •  Oil for cooking, 2 to 3 Tbsp for each pancake

Instructions

  1. Prepare batter by whisking together the rice powder, salt, turmeric and coconut milk. Make a smooth batter and then add the chopped spring onion greens to it.
  2. In a frying pan over medium high flame saute prawn and pork in 1 tbsp of oil until cooked. Season with fish sauce or light soya sauce, according to taste. Remove from flame and keep aside.
  3. Heat some more oil in the frying pan over medium high heat. Pour a ladle full of batter and swirl the pan to make a round. While swirling try and keep 2 or 3 cms away from the edge of the frying pan if possible, as this will help in folding the pancake later on.
  4. Add the onion, bean sprout, pork or chicken pieces and the prawns.
  5. Minimize the flame and wait till pancake is cooked and crispy (approx 4 to 5 mins). Do Not cover the frying pan.
  6. Sprinkle some more oil around the pan, under the edges of the pancake.
  7. Use a spatula to fold the pancake into a half. Transfer to the serving plate
  8. Serve immediately with dipping sauce teamed with some Asian greens basil, mint lettuce and mustard leaves and dip.

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