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Banh Xeo (Vietnamese Savoury Pancakes) Recipe
Intro:
Banh Xeo, also known as Vietnamese savoury pancakes, is a dish I’ve loved since I was a child. While many people are familiar with the Southern-style Banh Xeo which has a large size and a vibrant yellow colour from turmeric, my grandma’s recipe represents the Central Vietnam style. It’s smaller, extra crispy, and made without turmeric. Make sure you pair it with dipping sauce, fresh greens, and rice paper rolls for the full authentic experience.
Ingredients:
Batter:
1L cold water
500g Erawan rice flour
200ml boiling water
1 tsp ABC sweet soy sauce
1 tbsp fish sauce
Filling:
300g pork neck or pork belly, thinly sliced
300g school prawns (head, tail and legs removed)
300g small squid, cleaned and sliced
1 brown onion, diced
2 spring onions, chopped
250g bean sprouts
Optional: 1 egg per banh xeo
Dipping sauce (nuoc cham):
1/4 cup sugar
1/2 cup hot water
1/4 cup fish sauce
1 1/2 tbsp lime or lemon juice
3 cloves garlic, crushed
2 Thai chillies, crushed
To serve:
Iceberg lettuce leaves
Cucumber, sliced
Round mint leaves
Rice paper rolls
Optional: Banh trang (sesame rice cracker)
Method:
Prepare the batter:
1. In a large bowl, combine 1L cold water with the rice flour. Stir until fully blended. Then, use a sieve or strainer to run the mixture through, ensuring there are no clumps
2. Add 200ml boiling water, then let the batter rest for 1 hour.
3. After resting, pour the excess clear water on top of the batter into a measuring cup. Discard the water, noting the amount discarded.
4. Replace the discarded water with an equal amount of boiling water (e.g. if 250ml was discarded, add 250ml of boiling water). This step ensures a crispy batter.
5. Stir in 1 tsp of sweet soy sauce and 1 tbsp of fish sauce. Set aside.
Cook the Banh Xeo:
1. Heat a pan over medium-high heat and add a small amount of vegetable oil.
2. Add the pork, squid, prawns and diced onion to the pan, and lightly sauté for 10-15 seconds until just starting to cook.
3. Pour a thin layer of batter over the filling, tilting and rotating the pan quickly to ensure an even coating.
4. Sprinkle spring onions and bean sprouts on top.
5. Reduce the heat to medium. Cover the pan with a lid and cook for 2-3 minutes, allowing the batter to fully set and the filling to cook through.
6. Remove the lid. (Optional: if using egg, lightly beat egg in a small bowl and pour it over the batter.)
7. Continue cooking without the lid for 4-5 minutes, until the edges turn golden and crispy.
8. Fold the banh xeo in half, then transfer it to a plate and serve immediately.
Make the Dipping Sauce (Nuoc Cham):
1. In a mortar and pestle, crush the Thai chillies and garlic.
2. In a small bowl, dissolve the sugar in the hot water then stir in the fish sauce, lime or lemon juice, and the crushed chilli-garlic mixture.
3. Adjust seasoning to taste.
To serve:
· Serve the crispy banh xeo with lettuce leaves, cucumber slices and fresh mint.
· For each bite, wrap a piece of banh xeo in lettuce and herbs, then dip into the dipping sauce for a burst of flavour!
· Alternatively, you can wrap the banh xeo with the greens in rice paper rolls for a different texture and experience.
