Bánh Xèo

Bánh Xèo is a crispy, savory Vietnamese pancake, often referred to as a "sizzling cake" due to the sound it makes when the rice batter hits the hot pan. This popular street food is made from a batter of rice flour, turmeric, and coconut milk, filled with a delicious combination of shrimp, pork, and bean sprouts. Served with fresh lettuce, herbs, and a tangy dipping sauce (nước chấm), Bánh Xèo is a delightful and interactive dish that engages all your senses.

Ingredients you will need

To create an authentic Bánh Xèo, you'll need the following key ingredients:

  • 1 cup rice flour
  • 1/2 cup cornstarch
  • 1 tsp turmeric powder
  • 1/2 tsp salt
  • 1 1/2 cups coconut milk
  • 1/2 cup water (or beer for extra crispiness)
  • 1/4 cup chopped green onions
  • 200g pork belly or shrimp, thinly sliced or chopped
  • 200g bean sprouts
  • Cooking oil
  • Fresh lettuce, mint, cilantro, and perilla leaves for serving
  • Dipping sauce (nước chấm) ingredients: fish sauce, sugar, lime juice, water, garlic, chili

Step-by-step instructions

Follow these steps to assemble your own delicious Bánh Xèo:

  1. Prepare the batter: In a large bowl, whisk together rice flour, cornstarch, turmeric powder, and salt. Gradually add coconut milk, water (or beer), and chopped green onions, mixing until smooth. Let the batter rest for at least 30 minutes.
  2. Prepare the filling: In a separate bowl, season sliced pork or shrimp with a pinch of salt and pepper.
  3. Cook the pancake: Heat a non-stick pan or a traditional Bánh Xèo pan with a little oil over medium-high heat. Add a small amount of pork or shrimp and cook for about 1 minute.
  4. Pour the batter: Ladle a thin layer of batter into the pan, swirling it around to coat the bottom evenly. Immediately add a handful of bean sprouts.
  5. Cover and cook: Cover the pan with a lid for about 2-3 minutes to steam the bean sprouts and cook the filling.
  6. Crisp it up: Remove the lid and continue cooking until the edges of the pancake are golden brown and crispy, and the center is cooked through.
  7. Fold and serve: Carefully fold the pancake in half. Transfer to a plate and repeat with the remaining batter and filling. Serve immediately with fresh lettuce, herbs, and dipping sauce.

Chef's tips for success

Our culinary experts share their top tips to perfect your Bánh Xèo, ensuring a delicious and satisfying experience every time.

  • Rest the batter: Allowing the batter to rest helps the rice flour absorb the liquid better, resulting in a crispier pancake.
  • Hot pan is key: A very hot pan is crucial for achieving that characteristic sizzle and crispy texture.
  • Thin layers: Pour thin layers of batter for maximum crispiness. Thick pancakes tend to be chewy.
  • Coconut milk for flavor: Don't substitute coconut milk with regular milk or water entirely; it's essential for the authentic flavor and richness.
  • Beer for extra crisp: Adding a small amount of beer to the batter can make the pancakes even crispier. The alcohol evaporates during cooking, leaving no taste.
  • Dipping sauce matters: A well-balanced nước chấm (dipping sauce) is vital. Adjust the sweetness, sourness, and saltiness to your liking.
  • Eat with hands: The traditional way to enjoy Bánh Xèo is to wrap a piece of the pancake in a fresh lettuce leaf with various herbs, then dip it into the sauce.

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