Authentic Vietnamese Bahn Xeo: A Step-by-Step Recipe Guide

Ingredients

  • 1 cup rice flour
  • 1/2 teaspoon turmeric powder
  • 1 cup of coconut milk
  • 1 cup of cold water
  • 1/2 teaspoon salt
  • 2 green onions, chopped
  • 1/2 pound pork belly, thinly sliced
  • 1/2 pound shrimps, peeled and deveined
  • 1 small onion, thinly sliced
  • 2 cups of bean sprouts
  • 1/4 cup of fresh mint leaves
  • 1/4 cup of cilantro leaves
  • Lettuce leaves, for serving
  • Vietnamese fish sauce, for dipping
  • Vegetable oil, for frying

Steps and instructions

  1. In a large bowl, mix together rice flour, turmeric powder, coconut milk, cold water and salt. Stir until well combined. Then add the chopped green onions to the batter and set aside.
  2. Heat a small amount of vegetable oil in a non-stick frying pan over medium heat. Once the oil is hot, add slices of pork belly and shrimp. Cook until they are browned and fully cooked.
  3. Add the sliced onions to the pan and sauté until they become translucent.
  4. Pour a ladle of the batter into the pan, ensuring it covers the pork belly, shrimp and onions. Cover the pan with a lid and let it cook for a few minutes until the edges start to become crispy.
  5. Add a handful of bean sprouts to one side of the pancake, cover with the lid again and cook for another minute.
  6. Carefully fold the pancake in half over the bean sprouts. Let it cook for another minute or until the bottom is crispy.
  7. Transfer the pancake to a serving plate. Repeat the process with the remaining batter and fillings.
  8. For serving, take a piece of lettuce, put a piece of the pancake on it, add some mint and cilantro leaves, roll it up and dip in the Vietnamese fish sauce.

Tools for making

  • Large bowl - for mixing the batter and ingredients
  • Non-stick frying pan - for cooking the Bahn Xeo pancakes
  • Ladle - for scooping and pouring the batter onto the pan
  • Spatula - for flipping and folding the pancakes
  • Knife - for slicing the green onions, onion, and pork belly
  • Cutting board - for chopping the green onions and onion
  • Measuring cup - for measuring the rice flour, coconut milk, and water
  • Whisk - for mixing the batter ingredients together
  • Lid - to cover the frying pan while cooking the pancakes
  • Serving plate - for presenting and serving the Bahn Xeo pancakes
  • Lettuce leaves - for wrapping the pancakes and adding freshness

Recipe variations

  • Use a gluten-free flour blend instead of rice flour for a gluten-free version.
  • Replace the pork belly with chicken, beef, or tofu for a meat-free option.
  • Add sliced bell peppers, carrots, or mushrooms to the filling for extra flavor and texture.
  • Experiment with different herbs and greens such as Thai basil, coriander, or spinach.
  • Add a spicy kick by incorporating sliced jalapenos or red chili flakes to the batter.
  • Try different dipping sauces like peanut sauce, sweet chili sauce, or hoisin sauce.
  • Add a twist to the batter by mixing in a spoonful of minced garlic or ginger.
  • Make mini-sized Banh Xeo by using a smaller frying pan and reducing the cooking time.

Recipe overview

Banh Xeo is a traditional Vietnamese pancake packed with flavor and crunch. This savory pancake is made from rice flour, turmeric, and coconut milk, creating a crisp and delicate base filled with succulent pork belly, shrimp, sautéed onion, and fresh bean sprouts. To enjoy this dish, each serving is wrapped in lettuce, garnished with fresh mint and cilantro, and dipped in Vietnamese fish sauce for an unforgettable culinary experience. The combination of fresh ingredients, a crispy pancake, and the intense flavor of the dipping sauce ensures a balance of taste, texture, and color in every bite. Whether you're new to Vietnamese cuisine or an experienced food explorer, this recipe will guide you step by step to create a perfect Banh Xeo right in your kitchen. Enjoy the process and the delightful result!

Common questions

  1. Can I use a different type of flour? You should use rice flour for the authentic texture and taste of Bahn Xeo. Using a different type of flour may alter the final result.
  2. Can I substitute coconut milk? Coconut milk adds a unique flavor to the batter, but if you have allergies or preferences, you can substitute it with regular milk or another non-dairy milk alternative.
  3. Can I make this recipe vegetarian? Absolutely! You can omit the pork belly and shrimp and replace them with tofu or your favorite vegetables. The flavor will still be delicious.
  4. How do I know when the pancake is cooked? The edges of the pancake should be crispy and slightly golden brown. The batter in the center should be set and no longer runny. You can also gently lift the edges with a spatula to check for doneness.
  5. Can I make the batter in advance? It's best to make the batter fresh before cooking the pancakes. However, you can prepare the batter a few hours ahead and keep it refrigerated. Just give it a good stir before using.

Serving dishes and utensils

  • Large mixing bowl - A bowl to mix the batter and other ingredients.
  • Non-stick frying pan - A pan to cook the Bahn Xeo pancakes.
  • Ladle - A utensil to pour and distribute the batter in the pan.
  • Spatula - A tool to flip and fold the pancakes while cooking.
  • Knife - A tool to thinly slice the pork belly, onions, and other ingredients.
  • Cutting board - A surface to safely chop and prepare ingredients.
  • Plate or serving platter - A dish to present and serve the cooked Bahn Xeo pancakes.
  • Lettuce leaves - Leaves used for wrapping the pancakes and adding freshness to the dish.
  • Mint leaves - Fresh mint leaves to add flavor and aroma to the pancakes.
  • Cilantro leaves - Fresh cilantro leaves to enhance the taste of the dish.
  • Vietnamese fish sauce - A dipping sauce commonly served with Bahn Xeo.

Origin stories

Banh Xeo is a delightful culinary gem originating from Vietnam. Its name, quite whimsically, translates to "sizzling pancake," mirroring the sound it makes when the rice batter hits a hot skillet. This Vietnamese crepe, with its golden hue achieved from turmeric, is a ubiquitous street food staple in its homeland, particularly in the southern regions. Banh Xeo is a testament to Vietnam's culinary ingenuity, blending the crunch of fresh vegetables and herbs, the rich umami of pork and shrimp, and the soft crispness of the crepe itself into an ensemble that dances on the palate. The act of wrapping pieces of the pancake in lettuce and dipping it in fish sauce gives the experience an interactive and communal aspect, bringing people together over food, much like the Vietnamese culture itself.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.