How To Make Vietnamese Pancake: A Step‑by‑Step Guide to Bánh Xèo
Vietnamese pancake, known as Bánh xèo, is a savory, “sizzling” crepe that’s crispy on the outside and soft inside. It’s traditionally filled with shrimp, pork, bean sprouts, and fresh herbs, then folded and eaten with lettuce leaves and a sweet‑sour dipping sauce. This article walks you through everything you need to create authentic Bánh xèo at home, from ingredients to plating.
What Makes Bánh Xèo Unique?
The name Bánh xèo translates to “sizzling cake,” a reference to the sound the batter makes when it hits a hot skillet. The batter’s signature golden hue comes from turmeric powder, while the combination of rice flour and beer (or coconut milk) creates a light, airy texture that’s both crisp and tender.
Ingredients (3‑4 Servings)
- 400 g rice flour (≈ 14 oz)
- 2 tsp turmeric powder
- 500 ml water (≈ 2 ¼ cups)
- 250 ml beer or coconut milk (≈ 1 cup) – beer adds extra lift
- ½ tsp salt
- 1 tbsp vegetable oil (plus extra for cooking)
- 200 g peeled shrimp, deveined
- 150 g thinly sliced pork belly or pork shoulder
- 150 g bean sprouts, rinsed
- 2 green onions, sliced diagonally
- Fresh herbs: mint, Thai basil, and cilantro
- Lettuce leaves (butter or romaine) for wrapping
- Dipping sauce: ¼ cup fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 1 tsp sliced chili, and 2 tbsp water
Equipment Needed
- Large mixing bowl
- Whisk or hand mixer
- Non‑stick skillet or cast‑iron pan (10‑12 inches)
- Spatula
- Small saucepan for the dipping sauce
Preparing the Batter
- In a large bowl, combine the rice flour, turmeric powder, and salt. Stir until evenly mixed.
- Gradually whisk in the water, followed by the beer (or coconut milk). The batter should be smooth, slightly thin, and free of lumps.
- Add 1 tbsp vegetable oil to the batter and whisk again. Let the mixture rest for 15‑20 minutes
