This is my first attempt at making Vietnamese pancakes (or banh xeo).
I’ve grown up with my mum making these, and it’s only taken me 33 years to try it myself! It was actually really easy, and successful too. Chuffed I am.
Vietnamese pancakes recipe
Serves 4, makes about 8
Make the batter
Whisk together the following:
- 200 g rice flour
- 50 g corn starch
- 3/4 C cold water
- 400 ml can of coconut cream
- 1 egg, beaten lightly
- 1/2 tsp salt
- 2 tsp turmeric powder
Make the filling
- 500 g minced pork and 1/4 cabbage chopped (you can also use chicken mince or prawns, and beansprouts
- clove of garlic, minced
- dash of fish sauce and pepper to season
- oil for frying
Heat some oil in a wok or pan. Fry the garlic until golden, then brown the mince. Add cabbage and seasoning, and a splash of water. Cover, and cook until cabbage is done, stirring occasionally.
Make the dipping sauce (nuoc cham)
- 1/4 C sugar
- 1/4 C boiled water (cooled a little)
- 1/4 C fish sauce
- 1/4 C vinegar
- 3 Tbs sweet chilli sauce (or more to your liking) – you can also use minced garlic and chillies. I like using sweet chilli sauce as it’s milder and easier!
Mix sugar and water in a bowl or jar until sugar is dissolved. Mix in all other ingredients. Store in the fridge. When serving, place some sauce into small dishes with a little grated carrot.
Make the pancakes
Heat up a wok or skillet on medium high, and add a little oil to spread across the bottom of the pan.
Add a ladle of the batter, and swirl to cover the bottom of the skillet (or until you get a plate sized pancaked in the wok).
Put some filling on one half of the pancake and cover with a lid. Cook for a minute or so until the pancake is cooked (it shouldn’t be wet on top).
Flip the other half on top of the filling like an omelet. Use a spatula to loosen the pancake from the pan, then slide onto a plate.
Make the rest in the same way, and don’t forget to grease with oil each time.
Eat the pancakes
Serve with a variety of mint, lettuce leaves, cucumber and beansprouts etc.
You can eat banh xeo in two ways:
- Use a lettuce leaf and mint to wrap around some of the pancake, dip in sauce and eat them like summer rolls.
- Pour sauce all over your pancakes, and using chopsticks pick up bits of everything and eat them this way.
Either way is delicious!
Batter recipe adapted from Vietnamese Crepes of the Vietnamese Cooking Class website.