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Vietnamese Pancake

Crispy Vietnamese Pancake Banh Xeo: A Flavorful Adventure

Experience the vibrant flavors of Vietnamese Pancake Banh Xeo, a deliciously crispy treat perfect for sharing.
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Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Vietnamese
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup rice flour gluten-free all-purpose flour can be used for a gluten-free version
  • ¼ cup cornstarch or tapioca starch tapioca starch for crispier texture
  • 1 teaspoon turmeric powder
  • 1 cup milk use plant-based milk for a dairy-free option
  • 1 teaspoon baking powder optional
  • a pinch salt
  • 1 cup water sparkling water or beer can add lightness
For the Filling
  • 8 ounces shrimp or pork use tofu for a vegetarian version
  • a handful mung bean sprouts microgreens can be a substitute
  • 2 scallions finely chopped

Equipment

  • mixing bowl
  • Non-stick frying pan
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the rice flour, cornstarch or tapioca starch, turmeric powder, and a pinch of salt. Gradually whisk in the milk and water until smooth and lump-free. Allow the batter to rest for 2 to 4 hours at room temperature.
  2. While the batter rests, clean and marinate the shrimp or pork with salt, pepper, and desired spices for 15 minutes. Rinse and finely chop the scallions and mung bean sprouts, and set aside the filling ingredients.
  3. Heat a non-stick frying pan over medium-high heat and add vegetable oil. Once hot, pour enough batter to cover the bottom, swirling for an even layer. Immediately add a handful of the marinated filling onto one half of the pancake.
  4. Cook for 2 to 3 minutes, or until the edges turn golden brown and the bottom is crispy. Carefully fold the pancake in half and cook for an additional minute.
  5. Transfer the cooked pancake to a plate, slice into quarters, and repeat the cooking process. Serve hot alongside lettuce leaves and your favorite dipping sauce.

Notes

Allow the batter to rest for a better texture. Ensure your oil is hot before adding the batter to prevent sogginess. Don’t overcrowd the pan while cooking.